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Pea Soup with Mushroom Cream Sauce

Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation. Sally Sibthorpe — Shelby Township, Michigan

6 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

1/2 pound sliced baby portobello mushrooms, divided
1 tablespoon butter
1/4 cup chopped onion
1 garlic clove, minced
1/2 cup half-and-half cream
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 teaspoon salt, divided
5 cups fresh or frozen peas, divided
3 cups reduced-sodium chicken broth
2 tablespoons lemon juice
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil

Directions

Set aside 3 tablespoons mushrooms for garnish. In a large skillet,
saute remaining mushrooms in butter until tender.
Add onion to skillet; saute until tender. Add garlic; cook 1 minute
longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt.
Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool
slightly. Transfer to a blender; process until smooth. Set aside.

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Pea Soup with Mushroom Cream Sauce (continued)

Directions (continued)

In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining
salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes
or until peas are tender. Stir in lemon juice and basil; heat
through. Transfer to a blender; process in batches until blended.
Ladle soup into serving bowls; top with mushroom cream sauce. Garnish
with reserved mushrooms and remaining peas. Yield: 6 servings.

Nutrition Facts: 3/4 cup soup with 2 tablespoons sauce equals 169 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 612 mg sodium, 22 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.