This is a rich, creamy and delicious vegetarian soup and one of our favorites!
Prep Time: 10
Cooking Time: 15
1 1/2 pounds mushrooms, Crimini or button or combo, sliced
1/2 cup onion, yellow or white, finely chopped
1 tablespoon garlic, minced
3 cups vegetable broth, reduced sodium (non vegetarian can use chicken broth)
2 cups half and half, fat free
1 teaspoon dried thyme
1 tablespoon parsley, fresh
1/4 teaspoon pepper, black, ground, to taste
2 tablespoons butter, light
2 tablespoons flour, all purpose
Preparation: In a large saucepan, melt butter over medium heat. Add chopped onions and stir. Add mushrooms and stir. Cook without stirring for about 4 minutes to allow mushrooms to brown. Stir and brown other side for 2 minutes. Add garlic and thyme, stir and cook for 1 to 2 minutes. Add flour and stir well. Cook for about a minute. Slowly add 2 cups of broth, stir and cook over medium low heat for approximately 5 more minutes. Place half of mushroom mixture into a blender and puree. Add puree mixture back to the pan. Add remaining broth, black pepper and half and half and cook for 3 to 4 minutes until heated through and soup has thickened. Serve in bowls while hot. Garnish with chopped parsley and salt and pepper to taste if desired.
Nutrition: Per Serving: 190 calories, 6 g fat, 3.5 g saturated fat, 8 g protein, 26 g carbohydrates, 2 dietary fiber, 310 mg sodium; WW Points plus value 4