• 1/2 cup chopped onion
  • 3 strips bacon, diced
  • 1 pound mushrooms, thinly sliced
  • 1/3 cup all-purpose flour
  • 5-3/4 cups (46 ounces) chicken broth
  • 1 cup hot water
  • 1 small packet lower-sodium chicken bouillon granules
  • 1-1/4 pounds all-purpose potatoes, peeled and cubed
  • 2 tablespoons dry sherry
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley


  1. Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.
  2. Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Genly reheat, stirring occasionally.
  3. Ladle into soup bowls. Garnish with parsley.

Recipe Yield: Prep Time: 15 Minutes - Cost: $``Servings: 6 - Difficulty Level: 2

Nutritional Information Per Serving:

Calories: 222
Fat: 12 grams
Protein: 6 grams
Carbohydrates: 22 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1-1/2 Starch, 1 Low-Fat Meat, 1 Fat

Book Title: Family Circle's "All-time Favorite Recipes"

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