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“Creamy” Wild Mushroom Soup

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Related tags
soups low carb vegetarian christmas lunch
Nutrition per serving    (USDA % daily values)
CAL
158
FAT
32%
CHOL
7%
SOD
16%

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Ingredients for 6 servings

1 lb baby portobello mushrooms, stems removed and caps cleaned with a damp paper towel

1 oz dried porcini mushrooms, reconstituted in a bowl with boiling water

1 cup sweet onion, diced

1 x clove garlic, minced

1/4 tsp dried thyme (or 1½ teaspoons fresh)

1 tbsp cooking sherry or Madeira

2 tbsp sweet butter

3 tbsp flour

3 cup vegetable or chicken stock

1 cup hot stock

1 cup milk, warmed

2 tbsp olive oil

salt and freshly ground pepper

sour cream or crème fraiche to garnish

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