Cream of Mushroom Soup
Creamy mushroom soup with hints of leeks, celery, rosemary, and thyme.
Servings: 4 people
Ingredients
- 1 ½ tbsp Light butter substitute
- 1 tbsp Minced garlic
- 2 ribs Chopped celery
- 1 cup Chopped leeks
- 1 tsp Dried rosemary
- 1 tsp Dried ground sage
- ½ tbsp Fresh thyme
- 24 oz Sliced white mushrooms
- 48 oz (6 cups) Low-sodium vegetable broth
- ¾ cup Fat-free half and half
- ¾ cup Nonfat plain Greek yogurt
- Salt and pepper to taste
Instructions
- In a medium/large pot over medium heat, melt 1 tbsp of the light butter. Add the leeks and celery and mix, cover, and cook for about 4 minutes or until softened and fragrant, stirring every minute or so.
- Add the garlic and herbs and cook for another minute before adding in about 3/4 of the sliced mushrooms. Cover once more and cook until the mushrooms release their juices and become tender, stirring occasionally.
- Add the broth and bring it to a gentle simmer. Simmer for about 15 minutes so the flavors can meld. Meanwhile, add the remaining 1/2 tbsp butter substitute and reserved mushrooms to a sauté pan and sauté the mushrooms until golden and cooked.
- Use an immersion blender to blend the soup to the consistency that you prefer, making it entirely smooth or leaving some mushroom chunks. (If you would like the soup to be thicker, you can add some of the sauteed mushrooms and blend them in. Otherwise, save them all for a garnish).
- Mix the yogurt and half and half together, then mix it into the soup. Add salt and pepper and adjust seasonings as needed. If you would like it creamier, add more yogurt. Serve immediately with sauteed mushrooms for garnish.
Notes
2 WW points per serving
Nutrition
Serving: 574g | Calories: 145kcal | Carbohydrates: 21g | Protein: 12g | Fat: 2.9g | Saturated Fat: 1g | Cholesterol: 5.5mg | Sodium: 300mg | Potassium: 856mg | Fiber: 3.3g | Sugar: 11g | Calcium: 141mg | Iron: 1.3mg