Cream of Wild Mushroom Soup

Diet.Chef's picture

Sep. 12, 2011

Ingredients

Reduced calorie margarine 1 Tablespoon (Plus 1 Teaspoon)
Sliced shiitake mushrooms 2 Cup (32 tbs)
Quartered mushrooms 1 Cup (16 tbs)
Chopped leeks 1/4 Cup (4 tbs) , thoroughly washed (White Portion And Some Green)
Garlic 1 Clove (5 gm) , minced
All purpose flour
1% low fat milk 2 Cup (32 tbs)
Water 2 Cup (32 tbs)
Dry sherry 2 Tablespoon
Chopped parsley 1 Tablespoon
Instant chicken broth 2 Ounce (2 Packets)
Seasoning mix 2 Ounce (2 Packets)
Thyme leaves 1/4 Teaspoon
White pepper 1 Dash

Directions

MAKING

1) Use a 3-quart saucepan to melt margarine.

2) Add mushrooms, leeks, and garlic to sauté for 2-3 minutes over medium-high heat by occasional stirring until mushrooms are tender-crisp.

3) Sprinkle with flour over vegetables. Quickly stir to combine.

4) Gradually pour in milk and water, by constant stirring.

5) Add remaining ingredients and stir to combine.

6) Lower heat to medium-low, to simmer for 20-25 minutes until flavors blend and soup is thickened.

SERVING

7) Serve the soup warm by adding your choice of garnish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 232Calories from Fat 35

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 1105 mg46.04%

Total Carbohydrates 42 g14%

Dietary Fiber 1 g4%

Sugars 10 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet