Mushroom Soup

By Tonya_Speed

NUTRITION per serving: 112 Calories; 4g Fat; 13g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 522mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 2

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 12 ounces sliced mushrooms
• 1/2 teaspoon dried oregano
• 4 cups low sodium chicken broth

Preparation

Step 1

Heat the oil in a saucepan over medium heat. Add the onion and cook for about 5 minutes, or until it’s soft but not browned. Add the mushrooms and oregano; cook, stirring often, for about 2 minutes or until mushrooms have softened. Carefully add the broth and bring to a boil. Immediately reduce the heat to low, cover partially, and simmer for about 20 minutes. Let the soup cool, then transfer to a blender or food processor; blend or process until smooth. Return to the saucepan and reheat before serving.