Cream of Mushroom Soup
1 small sweet onion, peeled and diced
Place 2 teaspoons oil in large stock pot and sauté garlic, onions and celery for 6 to 8 minutes. Slice mushrooms Add mushrooms, reserving one cup (until the end). Add potatoes to pot and continue to sauté for an additional 5 minutes.
Add the stock and
bring to a slow boil. Reduce heat and simmer on medium-high heat until
the potatoes are tender when pierced with a fork. Remove from heat and
add thyme. Puree in blender, return to pot.
COOKS NOTE: I have used various combinations of different mushrooms with great success. Don't hesitate to experiment.
Per Serving: 151 Calories;
2g Fat (10.7% calories from fat); trace Saturated Fat; 9g Protein; 31g
Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 211mg Sodium. Exchanges:
1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2
Fat; 0 Other Carbohydrates.
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