Cream of Mushroom Soup
Most dieters steer clear of fattening cream-based soups. But swapping fat-free
evaporated milk for heavy cream puts this delicious staple back on the menu.
1 spray(s) olive oil cooking spray
16 oz cremini mushrooms, or button mushrooms, sliced
1/2 cup(s) leek(s), chopped
1 tsp thyme
2 cup(s) reduced-sodium 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
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
Working in batches, transfer mixture to a blender and puree until almost smooth,
leaving some mushrooms in larger pieces; set aside. Or puree in pot with an
immersion blender; 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.
POINTS® Value: 3
Use Shiitake mushrooms for a flavor boost. They have a bold meaty flavor that
enhances soup. Look for large-cap mushrooms since the stems aren’t edible
(simmer and strain the stems for mushroom broth, if desired).