Mess O' Mushroom Soup

1 tablespoon olive oil

2-3 garlic cloves, minced

½ pound cremini mushrooms, cleaned, stem ends trimmed and sliced

½ pound shiitake mushrooms, cleaned, stems removed and sliced

¼ teaspoon cayenne pepper

Pinch of fresh-grated nutmeg

4 cups low sodium chicken broth, divided

1 teaspoon sea salt

1½ cups nonfat sour cream, at room temperature

2 tablespoons cornstarch*

2 tablespoons dry sherry or cognac

2 tablespoons chopped fresh Italian parsley leaves

Place a heavy-bottomed 4- to 5-quart saucepan over medium heat and add the oil. When the oil's hot, add the garlic and saute for 30 seconds. Add mushrooms and saute for 3 minutes, until the mushrooms begin to give off their liquid. Add the cayenne pepper and nutmeg and saute for 30 seconds, or until fragrant. Stir in 3 cups of the broth and the salt. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

Meanwhile, place the sour cream, the remaining 1 cup broth and cornstarch in a medium mixing bowl; whisking until combined. Set aside.

Stir the sherry or cognac into the soup. Whisk in the sour cream mixture. Immediately reduce the heat to low and cook until just heated through and slightly thickened. (Do not let it boil.) Remove from the heat. Ladle the soup into bowls and garnish with the chopped parsley. Serve immediately. Makes 6 servings; 1 ¼ cups each.

Nutrition values per serving: 140 calories (16.6 percent from fat), 2.6 g fat (0.3 g saturated fat), 19.4 g carbohydrates, 1.7 g sugars, 0.8 g fiber, 5.5 g protein, 8 mg cholesterol, 674 mg sodium.

*2 tablespoons of arrowroot can be successfully substituted for the cornstarch.