| |
| INGREDIENTS |
| 1 lb. |
white mushrooms, chopped (about 4 cups, divided) |
| 3 cups |
low-sodium, fat-free chicken broth, divided |
| 1 tsp. |
canola oil |
| 2 cups |
chopped onion |
| 1 |
medium carrot, peeled and sliced in ¼” rounds |
| 1 |
celery stalk, thinly sliced |
| 1 cup |
evaporated skimmed milk |
| 3 tbsp. |
whole wheat flour |
| ¼ cup |
parsley, finely chopped |
| ¼ tsp. |
dried thyme leaves |
| ¼ tsp. |
dried marjoram leaves |
| |
fresh ground pepper to taste |
|
|
|
| RECIPE |
-
In medium sauce pan combine 3 cups mushrooms with 1½ cup broth and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes.
-
Let cool and puree in food processor or blender.
-
While mushrooms are simmering, heat the oil in large saucepan over medium heat and sauté onions, carrot and celery until softened, about 5 minutes.
-
Add remaining mushrooms and cook until wilted, about 10 minutes.
-
Add mushroom puree along with the remaining broth.
-
In a small bowl, whisk together the ½ cup milk and flour forming paste. Gradually add the remaining milk whisking until smooth.
-
Let the soup come to a simmer (do not boil), add the milk mixture and stir constantly until thickened.
-
Stir in herbs and pepper, let flavors come together. Serve.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
157 |
|
| Total Fat |
4 g |
|
| Sodium |
190 mg |
|
| Total Carbohydrates |
25 g |
|
| Fiber |
4 g |
|
| Protein |
11 g |
|
|
|
