Light ‘n Creamy Fresh Mushroom Soup

4 portions (about 6 cups)

ingredients

  • 1 tablespoon butter
  • 1 cup diced carrots
  • 1/2 cup thinly sliced green onions (scallions)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme or oregano leaves
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds white mushrooms, sliced (about 9 cups)
  • 1 can (14 1/2 ounces) ready-to-serve chicken or vegetable broth
  • 1 cup white wine or water
  • 1 1/2 cups lowfat milk

directions

In a large saucepan over medium-high heat, melt butter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add mushrooms, broth and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the vegetables; set aside.

In a blender or food processor, place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion.

Timesaver tip: Cook up a double batch and freeze half for another dinner.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8012

Sign Up for Cooking.com Newsletters Here

Get recipes, private sale alerts and more goodies, oh joy!

Follow Cooking.com