Ultra Light Portabella Mushroom Soup
This soup is all about the mushrooms...there's no mistaking the difference between freshly-made mushroom soup and the stuff in a can! If you're feeling ambitious, make a stock yourself using 5 cups of water, sliced carrots, onions, thyme, and the veins scraped from the portabella mushrooms, stweing for 4 hours on low heat. Strain the vegetables out, and you'll have about 4 cups of stock remaining.
INGREDIENTS
Nutrition- 4tablespoons light butter
- 1⁄2
- 4
- 2
- 1teaspoon thyme
- 4cups vegetable stock
- 1
- 1⁄2
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DIRECTIONS
- Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring.
- Stir in chopped mushrooms and any fragments from the sliced mushrooms. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms.
- Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered.
- Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan. Season with salt and pepper, adjusting to taste.
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