Cream of mushroom soup
1
Points®
Total time: 39 min • Prep: 20 min • Cook: 19 min • Serves: 4 • Difficulty: Easy
This soup only tastes rich thanks to evaporated skim milk. Make variations with any of your favorite veggies such as peas, zucchini, asparagus or broccoli.
Ingredients
Cooking spray
1 spray(s)
Uncooked leeks
1 cup(s), chopped
Celery
2 rib(s), medium, chopped
Garlic
2 clove(s), minced
Button mushrooms
1 pound(s), sliced
Fat free chicken broth
3 cup(s), reduced-sodium
Fat free evaporated milk (Vitamins A & D added)
¾ cup(s)
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
1
Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks, celery and garlic; sauté until soft, about 3 minutes. Add mushrooms; sauté until they release juice, stirring frequently, about 5 minutes.
2
Add broth to pan and bring to a boil; reduce heat to low, cover and simmer 10 minutes.
3
Remove pan from heat and puree soup in saucepan using an immersion blender. Or puree soup in batches in a blender until smooth (be careful not to splatter the hot liquid) and then return to saucepan.
4
Add milk to pan and simmer 1 minute to heat through. Remove from heat and season to taste with salt and pepper. Yields about 1 1/2 cups per serving.
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