Low Fat Creamy Mushroom Soup

By dette

The photo just didn't do this soup justice - it's so flavorful and light at the same time, even my teen who could care less about eating "light" often requests this.

And, it's so simple to make, the shitake mushrooms give this soup incredible flavor, I wouldn't substitute them. If you are watching your sodium, you can certainly use less bouillon or replace it with chicken broth.

Ingredients

• 3 tbsp flour
• 4 cups water
• 4 tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)
• 5 oz shiitake mushrooms, sliced
• 8 oz baby bella, sliced
• 1 celery stalk
• 1 tbsp light butter (optional)

Preparation

Step 1

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

Servings: 5 • Serving Size: 1 1/4 cup • Old Points: 1 pts • Points+: 2 pts
Calories: 65 • Fat: 2 g • Carb: 11 g • Fiber: 1 g • Protein: 3 g • Sugar: 3 g
Sodium: 571 mg