Mushroom Soup (Soupe Aux Champignons)

Ingredients

• 4 tablespoons butter
• 1 cup coarsely chopped onion
• 1 cup finely chopped celery, optional
• 1 ¼ pounds mushrooms, thinly sliced, about 7 cups
• Juice of 1 lemon
• ¼ cup flour
• 6 cups rich, unsalted chicken, veal or beef broth
• Freshly ground black pepper to taste
• ¼ cup dry Sherry wine

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    645 calories; 43 grams fat; 16 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 45 grams protein; 188 milligrams cholesterol; 181 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
2. Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
3. Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.

30 minutes