Double Mushroom Soup
4 points per serving
- 1 (35-ounce) package dried mushrooms, preferably porcini*
- 1/2 cup boiling water
- 3 cups reduced-sodium beef or vegetable broth
- 1/2 pound small white mushrooms, sliced
- 1 carrot, halved lengthwise and sliced
- 1 celery stalk with leaves, thinly sliced
- 1 small red onion, quartered and thinly sliced
- 1 small bay leaf
- 3/4 teaspoon dried dill
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 8 tablespoons reduced-fat sour cream
- 2 slices Canadian bacon, cut into matchsticks
Combine dried mushrooms and water in small bowl. Let stand until softened, about 20 minutes. Transfer mushrooms and liquid to sieve set over medium bowl. Reserve mushroom liquid. Rinse mushrooms to remove any grit; pat dry with paper towels and finely chop. Pour mushroom liquid into 5- or 6-quart slow cooker.
Add broth, dried mushrooms, fresh mushrooms, carrot, celery, onion, bay leaf, dill, salt, and pepper to slow cooker. Cover and cook 3 hours on high or 6 hours on low. Discard bay leaf. Stir in 1 tablespoon of parsley.
Ladle soup evenly into each of 4 soup bowls. Top each serving with 2 tablespoons of sour cream and one-fourth of bacon; sprinkle evenly with remaining 1 tablespoon parsley.
*Be sure to rinse the dried mushrooms thoroughly to remove all the grit.
PER SERVING (1 1/4, cups): 145 Cal, 7 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 18 mg Choi, 581 mg Sod, 10 g Carb, 4 g Sugar, 2 g Fib, 11 g Prot, 79 mg Calc.