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Portabella Soup


3 servings, 1 cup each
3 points plus

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  • 1 1/2 tbsp. light whipped butter or light buttery spread
  • 6 cups (about 1 pound) chopped portabella mushrooms
  • 1 cup chopped onion
  • 1 tsp. garlic, chopped
  • 1 cup fat free chicken broth
  • 1/4 cup fat free non-dairy liquid creamer
  • 2 wedges the laughing cow light original cheese
  • salt and freshly ground black pepper to taste



Step 1

Place butter in a large pot and bring to medium high heat. Once melted add mushrooms and onions, stir.

Saute 10 minutes, stirring occasionally. Add garlic and cook 5 additional minutes.

Remove from heat and stir in broth and creamer. Allow to cool and either transfer to a blender or use an immersion blender. Place cheese wedges in a small microwave safe bowl and microwave for 25 seconds. Mix with a fork until smooth.

Add cheese to soup and blend until smooth. Season, heat and serve.

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