Mushroom Soup
This Mushroom Soup is pretty ugly but it tastes delicious!!
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.
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.
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 cup half and half – regular or fat-free
Add half and half.
1 1/2 T. balsamic vinegar
Add balsamic vinegar.
1/4 tsp. marsala wine (optional)
Add marsala.
Heat through.
This soup tastes wonderful with chopped pistachios on top. (Not included in the PointsPlus)
Makes 4 cups.
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.
Recipe Source: Joyce B.
