Cream of Mushroom Soup (Weight Watchers)
- Reviews 5
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 2 teaspoons butter
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 carrot, chopped
- 1 lb portobello mushroom cap, sliced
- 1 lb white mushroom, sliced
- 1 (48 ounce) can low sodium chicken broth
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup fat-free half-and-half
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
Directions
- Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
- Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.
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