Ww Cream of Mushroom Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This soup is great as a meal, but can also be used as a sauce or in recipes in place of the canned version. Really lightens things up and worth the extra effort. Thanks for requesting it, Happy Harry #2! For an Under 400 calorie meal, pair this with the 1 Cheese and herb corn muffin #22536 by Tish,and a serving of prepackaged salad. Before dressing this is about 350 calories. Ingredients:
1 lb mushroom, coursely chopped |
3 cups low sodium chicken broth |
1 teaspoon vegetable oil |
2 small onions, chopped |
1 carrot, peeled and sliced |
1 stalk celery, diced |
1 cup evaporated skim milk |
3 tablespoons wheat flour |
1/4 cup parsley, chopped |
1/4 dried thyme |
1/4 teaspoon dried marjoram |
salt and pepper |
Directions:
1. Combine 3 cups of mushrooms with 1 1/2 cups of broth and bring it to a boil. Reduce the heat and simmer covered about 20 minutes, then puree it in a food processor or blender.
2. While simmering, heat the oil in a large skillet and sautee onions, carrot and celery for about 5 minutes. Add the remaining mushrooms, cook stirring 10 minutes.
3. Add the puree and the remaining broth to the saucepan.
4. Whisk the flour and milk together until smooth and then whisk into the saucepan. Bring to a simmer (do not boil) while stirring occasionally anout 15 minutes.
5. Add the herbs and simmer another 5 minutes. Add salt and pepper to taste.
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