Creamy Mixed Mushroom Soup
The mixture of shiitake and baby bella mushrooms makes this special.
• 3 tablespoons flour
Place cold water and flour in a blender and blend until smooth.
Pour flour water mixture into a medium pot and heat to medium. Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup to blender. Puree in the blender, then return back to the pot.
Per Serving (includes light butter): 111 Calories; 2g Fat (12.9% calories from fat); 1g Saturated Fat; 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 324mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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