Cream Of Mushroom Soup (weight Watchers)

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 carrot, chopped
• 1 lb portobello mushroom cap, sliced
• 1 lb mushroom, sliced
• 1 (48 ounce) can low sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup fat-free half-and-half
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh thyme

Recipe

• 1 melt butter in a nonstick dutch oven over medium-high heat. add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (optional: reserve enough of the slices of sliced mushrooms to place a couples slices on top of each soup serving.) stir in broth, salt and pepper; bring to boil. reduce heat; cover and simmer until vegetables are tender, about 30 minutes. remove dutch oven from heat. uncover and let cool 30 minutes.
• 2 puree soup in batches in food processor or blender. return soup to dutch oven; stir in half-and-half, sage and thyme. cook, stirring occasionally, over medium heat until heated through, about 10 minutes. optional: top each bowl of soup with a couple slices of sauteed mushrooms.