cream of mushroom soup

[Guest guest]

cream of mushroom soup

 

Prep Time | 13 min.

Cook Time | 14 min.

Level of Difficulty | Easy

 

 

 

Ingredients

 

 

 

1 serving(s) olive oil cooking spray (5 one second

sprays)

16 oz cremini mushrooms, or button mushrooms, sliced

1/2 cup(s) leek(s), chopped

1 tsp thyme

2 cup(s) reduced-sodium, fat-free chicken broth

2 tbsp reduced-calorie margarine

2 tbsp all-purpose flour

1/2 tsp table salt

1/4 tsp black pepper

12 oz fat-free evaporated milk

 

 

 

Instructions

 

 

 

Coat a large saucepan with cooking spray and set pan

over medium-high heat. Add mushrooms and leeks and

sauté, stirring frequently, until mushrooms are tender

and releasing juice, about 3 minutes; add thyme and

stir to coat vegetables. Add broth and bring mixture

to a boil; reduce heat to medium-low and simmer 5

minutes.

 

 

Working in batches, transfer mixture to a blender and

puree until almost smooth, leaving some mushrooms in

larger pieces; set aside.

 

 

Melt margarine in the same saucepan over medium heat;

add flour, salt and pepper and whisk until smooth and

thick, about 1 to 2 minutes. Gradually add milk and

bring mixture to a boil, stirring constantly with a

whisk to prevent clumping. Return mushroom mixture to

pan, stir to blend and simmer 1 minute to heat

through. Yields about 1 cup per serving.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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