Fresh Mushroom Soup with Mozzarella Cheese Recipe

Fresh Mushroom Soup with Mozzarella Cheese Recipe - 2 1/2 quarts


1 onion, chopped

1 carrot, quartered

1 cup chopped celery

6 cups reduced-fat beef broth

3/4 fresh mushrooms, thinly sliced

Juice of 1 lemon

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup sherry (optional)

3/4 cup grated reduced-fat mozzarella cheese

3 tablespoons chopped fresh parsley


Boil onion, carrot, and celery in beef broth until vegetables are tender, puree in a blender or food processor. Return to stockpot and simmer. Sauté mushrooms in lemon juice until tender. Add mushrooms, salt, pepper and sherry to simmering broth. Heat to serving temperature. Ladle into soup bowls. Sprinkle with cheese and parsley.

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