Light ‘N Creamy Fresh Mushroom Soup

Recipe Courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 4 portions (about 6 cups)

Ingredients

1 tablespoon butter
1 cup diced carrots
1/2 cup thinly sliced green onions (scallions)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried thyme or oregano leaves
1/4 teaspoon ground black pepper
1½ pounds white mushrooms, sliced (about 9 cups)
1 can (14½ ounces) ready-to-serve vegetable broth (may substitute for chicken broth for non-vegetarian recipe)
1 cup white wine or water
1½ cups lowfat milk

Directions

In a large saucepan over medium-high heat, melt but­ter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 min­utes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the veg­etables; set aside.

In a blender or food processor place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion.

Timesaver tip: Cook up a dou­ble batch and freeze half for anoth­er dinner.

 

Tags: , , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>


Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>