Cream of Mushroom Soup
4
Points®
Total time: 27 min • Prep: 13 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
Some dieters steer clear of cream-based soups because their PointsPlus soar through the roof.
Ingredients
Olive oil cooking spray
1 spray(s)
Cremini mushrooms
16 oz, or button mushrooms, sliced
Uncooked leek
½ cup(s), chopped
Dried thyme
1 tsp(s)
Reduced-sodium chicken broth
2 cup(s), fat free
Reduced-calorie margarine
2 tbsp(s)
All-purpose flour
2 tbsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Fat free evaporated milk
12 oz
Instructions
1
Coat a large saucepan with cooking spray and set pan over medium-high heat. Add mushrooms and leeks and sauté, stirring frequently, until mushrooms are tender and releasing juice, about 3 minutes; add thyme and stir to coat vegetables. Add broth and bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes.
2
Working in batches, transfer mixture to a blender and puree until almost smooth, leaving some mushrooms in larger pieces; set aside.
3
Melt margarine in the same saucepan over medium heat; add flour, salt and pepper and whisk until smooth and thick, about 1 to 2 minutes. Gradually add milk and bring mixture to a boil, stirring constantly with a whisk to prevent clumping. Return mushroom mixture to pan, stir to blend and simmer 1 minute to heat through. Yields about 1 cup per serving.
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