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Ethnic Cuisines

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Sherried Wild Mushroom Soup - With All Natural Base

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 180
Calories from Fat 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 490mg 20%
Potassium 215mg 6%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 3g  
Vitamin A 4% Vitamin C 6%
Calcium 4% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1/2 Gallon
Serving Size: 1 cup


Amount Ingredients
1 oz Porcini Mushrooms, Dried
1 cup Water, Warm
2 Tbsps Olive Oil
2 each Leeks, Thinly Sliced (White Part)
2 each Shallots, Diced
1 Tbsp Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate
4 oz Shitake Mushrooms, Sliced
4 oz Chanterelle Mushrooms, Sliced (Any Blend May Be Used)
1 1/2 qts Water
1 oz Custom Culinary® Master’s Touch® All Natural Reduced Sodium Chicken Base
1/2 tsp Thyme, fresh Chopped
1/4 tsp Black Pepper, Ground
1 1/2 cups Organic Heavy Cream
1/4 cup Sherry
2 Sprigs Thyme, Fresh

Recommended Products: 9815 Master’s Touch® Roasted Garlic Flavor Concentrate, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base


  1. Soak porcini mushrooms in 1 cup warm water for 30 minutes. Strain and save liquid. Squeeze the mushrooms removing as much liquid as possible then finely dice mushrooms, set aside.
  2. In a 1 gallon sauce pot heat olive oil over medium high heat. Add leeks and shallots. Sauté over medium heat for 5-7 minutes, stirring frequently.
  3. Add sliced mushrooms and Master’s Touch® Roasted Garlic Flavor Concentrate, mixing well. Sauté over medium heat 3-5 minutes.
  4. Add 1 1/2 quarts water, Master’s Touch® All Natural Reduced Sodium Chicken Base, porcini mushrooms, soaking liquid, thyme, and black pepper. Gently boil 20 minutes, stirring occasionally.
  5. Purée 3/4 of the soup in a blender. Return to remaining soup, add cream and sherry. Heat to boiling, stirring frequently.

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