- 1 spray(s) olive oil cooking spray
- 16 oz cremini mushroom(s), or button mushrooms, sliced
- 1/2 cup(s) uncooked leek(s), chopped
- 1 tsp fresh thyme
- 2 cup(s) reduced-sodium chicken broth
- 2 Tbsp reduced-calorie margarine
- 2 Tbsp all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 12 oz fat free evaporated milk
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.
Working in batches, transfer mixture to a blender and puree until almost smooth, leaving some mushrooms in larger pieces; set aside. Or puree in pot with an immersion blender; set aside.
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.
- Use Shiitake mushrooms for a flavor boost. They have a bold meaty flavor that enhances soup. Look for large-cap mushrooms since the stems aren’t edible (simmer and strain the stems for mushroom broth, if desired).