Mushroom Soup -- Creamy Without The Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The potato thickens the soup so it seems like a cream of mushroom soup. The original recipe suggest topping the soup with a dollop of sour cream and chives. Ingredients:
5 c mushrooms, sliced |
1/3 c carrot, finely chopped |
1/3 c celery, finely chopped |
1 large onion |
1 potato, sliced |
1 tbsp olive oil |
32 oz fat free chicken broth |
1 tsp dried thyme |
1 salt and pepper to taste |
Directions:
1. Saute the carrot, celery and onion for 10 min. in olive oil.
2. Add potato, thyme, broth, salt and pepper and rapidly bring it to a boil.
3. Boil 15 minutes, or until the veggies are soft.
4. Add mushrooms and cook another 5-7 minutes until the mushrooms are soft.
5. Puree in a blender until smooth. Add more salt and pepper if needed.
6. Reheat if necessary and serve.
|
|