Mushroom Soup II

A very light delicious mushroom soup for Fall that's plenty filling without a ton of calories.
Photo by Beverly B.
Adapted from fatsecret.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from fatsecret.com

Ingredients

  • 1

    tbsp light butter

  • 1

    tbsp olive oil

  • 1/4

    cup chopped celery

  • 1/4

    cup chopped onion

  • 1

    cup pieces or slices mushrooms

  • 1

    cup yellow sweet corn

  • 1

    tbsp parsley

  • 4

    tsps garlic

  • 1

    tsp black pepper

  • 1

    tsp salt

  • 4

    cups fat free chicken broth

  • Directions

Directions

Heat butter and oil in a skillet over medium-high heat. Add celery, onions, mushrooms and garlic. Sauté 3 minutes or until lightly browned. Combine vegetable mixture and broth in a large pot; add corn and bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir remaining ingredients. Simmer, uncovered, 5 minutes. Let set overnight in the refrigerator for best taste or serve right away.

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