Wild Mushroom Soup

It's simple but yummy!
Ingredients

1/2 teaspoon butter
1/2 teaspoon olive oil
2 tablespoons finely chopped celery
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups thinly sliced shiitake mushroom caps
1 (14-ounce) can fat-free, less-sodium chicken broth
1 teaspoon dry sherry
1/2 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Preparation
Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.

Coat pan with cooking spray. Add button mushrooms; sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.
Yield

2 servings (serving size: about 1 1/4 cups)
Nutritional Information

CALORIES 69(35% from fat); FAT 2.7g (sat 0.7g,mono 1.3g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 3mg; CALCIUM 27mg; CARBOHYDRATE 7.1g; SODIUM 485mg; PROTEIN 5.7g; FIBER 2.4g

Billy Strynkowski , Cooking Light, JANUARY 2006