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Add a photoServings: 4
Ingredients
- 2 x bacon slices
- 4 c. cremini mushrooms minced
- 1/2 c. shallots minced
- 3 1/2 c. cubed potato">Yukon gold potato or possibly baking potato
- 1 can fat-free chicken broth divided 14 1/2 oz can
- 2 c. 1% low-fat lowfat milk
- 2 Tbsp. sherry
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- 1. Cook bacon in a Dutch oven over medium heat till crisp. Remove bacon from skillet; crumble and set aside. Add in mushrooms and shallots to bacon drippings in pan; saute/fry 5 min or possibly till the mushrooms are soft. Remove from pan; set aside.
- 2. Add in potato and broth to pan; bring to a boil. Cover reduce heat, and simmer 12 min or possibly till potato is very tender. Transfer potato mix to a food processor; process till smooth. Return to pan. Add in lowfat milk, mushroom mix, sherry, salt, and pepper; cook over low heat 10 min or possibly till thoroughly heated. Ladle soup into bowls; top with crumbled bacon.
- Yield: 4 serving (serving size: 1 1/4 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 72 | 26% |
| Total Fat 8.04g | 10% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 655mg | 27% |
| Potassium 1295mg | 37% |
| Total Carbs 37.87g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 9.18g | 6% |
| Protein 12.29g | 20% |
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