Cream of Mushroom Soup

I have (as a general rule) stayed away from cream soups because of the calorie count and gut rot I get after eating. This recipe encouraged me to open up to them again while being wary of the ingredients.

Cream of Mushroom Soup

The linked recipe is an adjustment from the original. To make it the way we did, use 2 large portabella mushrooms instead of the cremini, use 4 cups reduced sodium beef broth, and 1/4 cup white Marsala wine instead of dry white.

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