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Mushroom Soup
Recipes
Mushroom Soup
6 servings
25 minutes total

Ingredients

  • 2 tablespoons canola oil
  • 1 cup frozen diced onions
  • 2 teaspoons roasted garlic
  • 1 (8-oz) package sliced baby portabella mushrooms
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • ½ teaspoon white pepper
  • ½ teaspoon poultry seasoning
  • 1 (14.5-oz) can reduced-sodium chicken broth
  • 1 (14.5-oz) can beef broth
  • ⅓ cup sherry
  • 1 cup reduced-fat milk
  • ½ cup flour
  • ½ cup water

Steps

    1. Preheat large saucepan on high 1–2 minutes. Combine oil, onions, and garlic in saucepan; cover and cook 1 minute. Stir in mushrooms; cover and cook 5 minutes.
    2. Combine in small bowl: onion powder, seasoned salt, pepper, and poultry seasoning. Add to mushroom mixture: chicken broth, beef broth, sherry, milk, and dry spice mixture, whisking constantly. (Add ingredients in this order to prevent milk from curdling.) Simmer uncovered 8–10 minutes, stirring occasionally, just until boiling.
    3. Mix flour and water in small bowl to form a creamy paste. Add ¾ cup broth from soup in ¼-cup increments, stirring after each addition, to make a thin paste. Add paste to soup slowly while whisking continuously. Simmer uncovered 5 minutes, stirring occasionally. Serve. (Makes 6 servings.)

Amount per ⅙ recipe serving: Calories 170, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 5mg, Sodium 750mg, Total Carb 17g, Fiber 1g, Sugars 6g, Protein 5g, Calc 4%, Vitamin A 2%, Vitamin C 1%, Iron 6%