Mushrooms put some thing special to a food and mushroom soup is a classic example.
But weeds give us more than great taste. Did you know that weeds help bring about our daily in-take of riboflavin, selenium and potassium? Plus, mushrooms are reduced in fat and have only 20 calories per serving.
Decide to try 'Light 'd Creamy Fresh Mushroom Soup' quickly. This soup has only six grams of fat per serving, yet tastes rich and delicious. To learn more, please consider having a glance at: the http://hudsonetir.soup.io. As the soup simmers-and dinner is served ready your favorite prepared plastic.
Time-saver tip: Cook up a double portion and freeze half for another meal.
Light 'D Creamy
Clean Mushroom Soup
1 tablespoon but-ter
1 cup diced carrots
1/2 cup thinly sliced green onions (scallions)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 tsp dried thyme or oregano leaves
1/4 teaspoon ground black pepper
1-1/2 pounds white mushrooms, sliced (about 9 cups)
1 can (141/2 ounces) ready-to-serve chicken or vegetable broth
1 cup white wine or water
1-1/2 cups milk
In a large saucepan over heat, melt but-ter. Increase onions, peas, garlic, salt, thyme and pepper; cook, until onions just start to brown, about 5-minutes, stirring frequently. Put weeds, broth, and wine; bring to your cook for 1 minute. Using a slotted spoon, remove 1 cup of the vegetables; reserve. In a blender or food processor, place half of remaining soup from the saucepan; mix until smooth; remove into a repeat with remaining mixture; return complete pureed mixture to saucepan; stir in milk and reserved greens. Simmer just until warmed through, about 5 minutes. Garnish with thinly sliced green onion, if ideal.
YIELD: 4 portions (about 6 cups)
Per portion: 153 cal; 6 g fat; 10 g protein; 1-7 g carbohydrate
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