Creamy Mushroom Soup

By dette

This recipe makes a smooth and tasty soup from mushrooms, but you chould easily substitute 2-3 cups of just about any chopped vegetables such as broccoli, cauliflower, carrots, asparagus, celery, beets, green peas, winter squash, red bell pepper, or even more potatoes. Simply adjust the cooking time to be sure the vegetables are tender before you puree them.

Ingredients

• 1 tbsp butter
• 1 onion, finely chopped
• 1/2 # mushrooms, chopped
• 1 garlic clove, minced
• 1 *8oz) all-purpose potato, peeled and chopped
• 4 c. reduced-sodium chicken broth
• 1 c. low fat (1%) milk

Details

Servings 6

Preparation

Step 1

Heat a large nonstick saucepan over low-medium heat. Swirl in the butter. Add the onion and saute until softened, 3-4 minutes. Add the mushrooms and garlic and saute, stirring often, until the mushrooms start to wilt, about 5 mintues. Add the potato and broth; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are very tender, 8-10 minutes.

With a slotteed spoon, transfer the solids to a food porcessor or blender. Add about 1/2 c. of the broth and puree, scraping down the side of the container as needed. Stir the puree back into the saucepan. Add the mik and simmer until heated through, about 3 mintues.




105 cal; 3 g tot fat; 2 g sat fat; 7 mg chol; 358 mg sod; 13 g carb; 1 g fib; 6 g prot; 66 mg calc POINTS: 2


Onion and garlic are a perfect seasoning base for most vegetable souop, but you can always add herbs and spices for additional flavor and variey. Try basil with peas, yellow summer squash, or zucchini; cilantro with carrots or red ell pepepr; dill with beets, carrots, peas or potatoes; rosemary with peas, spinach, or zucchini; or thyme with mushrooms.