I have made 2 pots of this soup in one week. I can't get enough of it!
I had an aweful head cold yesterday and between eating lots of this soup and drinking Raspberry Emergen-C my cold is gone.
Try it, you'll be addicted too.
Mushroom Soup Without Cream
Prep time 15 min, cook time 45 minutes
8 servings per recipe
81 calories, 3.8 total fat, 2.3 fiber, 8 mg cholesterol, 561 sodium, 9.6 carbs, 4.6 protein
Ingredients:
2 TBS butter, 1 cup carrots peeled & sliced, 1 cup onions slice, 1 cup leeks sliced(optional), ½ cup celery sliced, 1 tsp thyme leaves, 2 lbs sliced mushrooms (I used Baby Portabellos, may also use ****ake or white/button mushrooms), 6 cups fat free chicken broth, salt & pepper to taste, ½ cup chopped green onion.
Directions:
1. Melt butter in a stockpot over medium heat. Add carrots, onion, leeks, and celery. Cook and stir until tender, but not browned about 10 minutes. Stir in the thyme and mushrooms, and continue cooking until mushrooms are soft, about 10 minutes
2. Pour chicken broth into the pot and season with salt and pepper. Cover and simmer over low heat for 30 minutes. Ladle into bowls and serve with green inions sprinkled on the top.
Footnotes:
If you do not use leeks, increase the amounts if the other vegetables or add your own favorites. Dried thyme may be used in the place of fresh. Add your favorite herbs with or in place of the thyme.
For a smoother texture, you may puree the soup (or a portion of the soup) after it has simmered the final 30 minutes.
Prepare some wild rice I used brown rice according to the package directions and add to the soup during the final 10 minutes of cooking or after the soup has been pureed.
I had an aweful head cold yesterday and between eating lots of this soup and drinking Raspberry Emergen-C my cold is gone.
Try it, you'll be addicted too.
Mushroom Soup Without Cream
Prep time 15 min, cook time 45 minutes
8 servings per recipe
81 calories, 3.8 total fat, 2.3 fiber, 8 mg cholesterol, 561 sodium, 9.6 carbs, 4.6 protein
Ingredients:
2 TBS butter, 1 cup carrots peeled & sliced, 1 cup onions slice, 1 cup leeks sliced(optional), ½ cup celery sliced, 1 tsp thyme leaves, 2 lbs sliced mushrooms (I used Baby Portabellos, may also use ****ake or white/button mushrooms), 6 cups fat free chicken broth, salt & pepper to taste, ½ cup chopped green onion.
Directions:
1. Melt butter in a stockpot over medium heat. Add carrots, onion, leeks, and celery. Cook and stir until tender, but not browned about 10 minutes. Stir in the thyme and mushrooms, and continue cooking until mushrooms are soft, about 10 minutes
2. Pour chicken broth into the pot and season with salt and pepper. Cover and simmer over low heat for 30 minutes. Ladle into bowls and serve with green inions sprinkled on the top.
Footnotes:
If you do not use leeks, increase the amounts if the other vegetables or add your own favorites. Dried thyme may be used in the place of fresh. Add your favorite herbs with or in place of the thyme.
For a smoother texture, you may puree the soup (or a portion of the soup) after it has simmered the final 30 minutes.
Prepare some wild rice I used brown rice according to the package directions and add to the soup during the final 10 minutes of cooking or after the soup has been pureed.
