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.
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