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Mushroom Soup

October 29, 2013

1 Mushroom Soup (1)

This Mushroom Soup is pretty ugly but it tastes delicious!!

1 Mushroom Soup (2)

Picture shows regular butter but to cut the calories, use Brummel and Brown butter.

5 cups (16 oz.) fresh mushrooms  (I used half white and half Portobello)

1  (14 oz.) can fat free chicken broth 

1/2 onion, chopped

1/4 tsp. thyme

Give the mushrooms a rough chop.  Mix mushrooms, broth, onions and thyme together in a pot or ceramic Dutch oven.  Cook on medium/high heat for about 10 minutes until tender.

1 Mushroom Soup (3)

Put mushroom mixture in a blender and blend until smooth.  Make sure the center part of the lid is off to let the steam escape.

1 Mushroom Soup (4)

Put contents back in the pot when blended.  If you want some chunks in your soup, only blend 1/2 or 3/4.

1 Mushroom Soup (6)

3 T. Brummel and Brown butter

Add melted butter.

1/4 tsp. salt

1/2 tsp. seasoned salt

1/4 tsp. pepper

1/2 tsp. garlic granules

Add seasonings.

1 Mushroom Soup (8)

1 cup half and half – regular or fat-free

Add half and half.

1 Mushroom Soup (9)

1 1/2 T. balsamic vinegar

Add balsamic vinegar.

1 Mushroom Soup (10)

1/4 tsp. marsala wine (optional)

Add marsala.

Heat through.

1 Mushroom Soup (11)

This soup tastes wonderful with chopped pistachios on top. (Not included in the PointsPlus)

Makes 4 cups.

WEIGHT WATCHERS:  Using regular half and half  and Brummel and Brown butter – entire recipe is 12 PointsPlus.  3 PointsPlus per serving.

Recipe Source: Joyce B.

FULL RECIPE WITHOUT PICTURES —

MUSHROOM SOUP

5 cups (16 oz.) fresh mushrooms  (I used half white and half Portobello)

1  (14 oz.) can fat free chicken broth 

1/2 onion, chopped

1/4 tsp. thyme

3 T. butter

1/4 tsp. salt

1/2 tsp. seasoned salt

1/4 tsp. pepper

1/2 tsp. garlic granules

1 cup half and half – regular or fat-free

1 1/2 T. balsamic vinegar

1/4 tsp. marsala wine (optional)

Give the mushrooms a rough chop.  Mix mushrooms, broth, onions and thyme together in a pot or ceramic Dutch oven.  Cook on medium/high heat for about 10 minutes until tender.

Put mushroom mixture in a blender and blend until smooth.  Make sure the center part of the lid is off to let the steam escape.  Put contents back in the pot when blended.  If you want some chunks in your soup, only blend 1/2 or 3/4.

Add melted butter.

Add seasonings.

Add half and half.

Add balsamic vinegar.

Heat through.

WEIGHT WATCHERS: Using regular half and half  and Brummel and Brown butter – entire recipe is 12 PointsPlus.  3 PointsPlus per serving.

Recipe Source: Joyce B.

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