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Home > Vegetarianism > Vegetarian Recipes > "Creamy" Mushroom SoupYou’ll enjoy this creamy soup even more knowing that it has no cholesterol, so go ahead and help yourself to seconds. Oil for sautéing or 3 Tbsp. water for a low-fat alternative 2 cups chopped onions (2 medium ones) 3 to 4 cloves garlic, minced 1/4 cup uncooked pearl barley 1/4 tsp. ground nutmeg 11/2 lb. white mushrooms, wiped clean with a damp towel, stems trimmed 8 cups vegetable broth sherry (according to taste) 1/2 cup chopped parsley Salt and pepper, to taste Sauté onions and garlic in a large heavy pot in oil or water. Add barley and nutmeg and cook for 1 minute, stirring. Add chopped mushrooms, broth and sherry. Bring to a boil, reduce heat and simmer for 40 minutes. Add parsley and cool soup slightly. Purée soup in batches in a food processor or blender until very smooth. Return to the pot and season with salt and pepper. Reheat and serve garnished with more sliced mushrooms. Makes 6 to 8 servings  |
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