Source: dLife

Creamy mushroom, shallot, and celery soup.

Servings

1.0
1 tsp  olive oil 2.0
2 each  medium shallots 1.0
1 each  medium celery stalks 12.0
12 each  fresh mushrooms (med) 2.0
2 cup  fat free milk 1.0
1 tbsp  whole wheat flour 0.25
0 1/4 tsp  salt 1.0
1 pinch  black pepper 1.0
1 pinch  ground nutmeg 2.0
2 tbsp  cooking sherry 1.0
1 pinch  paprika 1.0
1 tbsp  chopped parsley

1. Heat the oil in a nonstick saucepan. Saute the shallots and celery for about 5 minutes.
2. Mix in the mushrooms and cook for another 5 minutes.
3. Put the milk, flour, salt, pepper, nutmeg, and sherry in a blender and pulse until well mixed.
4. Spoon in the mushrooms mixture and blend until smooth.
5. Transfer to the saucepan and cook until the soup becomes thick.
6. Sprinkle with the paprika and parsley.