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Fresh Mushroom Soup With Mozzarella Cheese

Healthycooking's picture
Ingredients
  Onion 1 , chopped
  Carrot 1 , quartered
  Celery 1 Cup (16 tbs), chopped
  Beef broth 6 Cup (96 tbs) (Basic / Canned Fat Free)
  Fresh mushrooms 3⁄4 Pound, thinly sliced
  Lite salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sherry 1⁄4 Cup (4 tbs) (Or Cooking Sherry)
  Grated non fat mozzarella cheese 1 Cup (16 tbs)
  Chopped fresh parsley 3 Tablespoon
  Lemon juice 2 Tablespoon
  Nonfat parmesan cheese 1⁄2 Cup (8 tbs) (Alpine Lace Or Weight Watchers)
Directions

Boil onion, carrot, and celery in Basic Beef Broth until vegetables are tender; puree in blender.
Return to stock pot and simmer.
Saute mushrooms in lemon juice until tender.
Add mushrooms, salt, pepper, and sherry to simmering broth.
Cook 10-15 minutes.
Ladle into soup bowls and sprinkle with fresh parsley, mozzarella cheese, and Parmesan.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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