Ww Cream of Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Most dieters steer clear of fattening cream-based soups. But swapping fat-free evaporated milk for heavy cream puts this delicious staple back on the menu. Ingredients:
1 cooking spray |
16 oz cremini mushrooms, or button mushrooms, sliced |
1/2 cup leek(s), chopped |
1 tsp thyme |
2 cup reduced-sodium chicken broth |
2 tbsp reduced-calorie margarine |
2 tbsp all-purpose flour |
1/2 tsp salt |
1/4 tsp black pepper |
12 oz fat-free evaporated milk |
Directions:
1. Coat a large saucepan with cooking spray and set pan over medium-high heat. Add mushrooms and leeks and sauté, stirring frequently, until mushrooms are tender and releasing juice, about 3 minutes; add thyme and stir to coat vegetables. Add broth and bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes.
2. Working in batches, transfer mixture to a blender and puree until almost smooth, leaving some mushrooms in larger pieces; set aside. Or puree in pot with an immersion blender; set aside.
3. Melt margarine in the same saucepan over medium heat; add flour, salt and pepper and whisk until smooth and thick, about 1 to 2 minutes. Gradually add milk and bring mixture to a boil, stirring constantly with a whisk to prevent clumping. Return mushroom mixture to pan, stir to blend and simmer 1 minute to heat through. Yields about 1 cup per serving.
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