Cream of Mushroom Soup

By sz8jm9

WW = 2 pts

Per Serving: 1 1/3 cups
118 CAL; 4 G FAT; 15 G CARB; 3 G FIBER; 10 G PROTEIN

Reduce pts value to 1 by substiture olive oil for butter and broth for half and half.

Ingredients

• 2 tsp butter
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 carrott, chopped
• 1 lb portobello mushroom caps, sliced
• 1 lb white mushrooms, sliced
• 1 48 oz can low sodium chicken broth
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 cup fat free half and half
• 2 tsp chopped sage
• 2 tsp chopped fresh thyme

Details

Servings 6
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

1. Melt butter in non stick dutch oven over medium high heat. Add onion, celery, carrot; cook stirring occasionally until onion is softened, about 5 minutes. Add mushrooms and cook, stirring, until softened, about 10 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 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 over medium heat until heated through, about 10 minutes.