Mushroom Soup II
A very light delicious mushroom soup for Fall that's plenty filling without a ton of calories.
- 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
Adapted from fatsecret.com
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.