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Portabello Mushroom Soup

Categories: Low-fat, Make ahead, Vegetarian
Type: Soups and Stews

Two kinds of mushrooms, and a little bit of sherry, give this soup a distinctive flavor.

Serves: Serves: 4


  • 3 (14 1/2-ounce) cans vegetable broth
  • 3 medium onions, quartered
  • 3 cloves garlic, peeled
  • 1 pound portabello mushrooms, cut into large chunks
  • Salt and pepper to taste
  • 2 tablespoons sherry
  • 1/4 cup evaporated skim milk
  • 2 cups sliced button mushrooms
  • 1 cup cooked barley or orzo pasta

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  1. Preheat oven to 400F. Line baking sheet with foil and spray with cooking spray. Coat baking sheet with 1 teaspoon broth.
  2. Arrange onions and garlic cloves on baking sheet; top with portabello mushrooms and drizzle with 1 teaspoon broth. Season with salt and pepper.
  3. Roast vegetable mixture 20 to 25 minutes, until browned.
  4. Remove baking sheet from oven and drizzle mushrooms with sherry.
  5. Combine vegetables and 5 cups broth in large bowl. Puree soup in food processor or blender (do this in several batches); pour into soup pot.
  6. Add evaporated skim milk and button mushrooms. Cook over medium heat, stirring constantly, until heated through.
  7. Soup can be frozen at this point. Add cooked barley or orzo before reheating. Soup can be reheated on stovetop or in microwave oven.
  • After reviewing 19 studies, scientists at the University of North Carolina at Chapel Hill concluded that people who ate six cloves of garlic a week are 30 percent less likely to develop colon cancer and half as likely to get stomach cancer as those who rarely eat garlic.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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