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Portobello Mushroom Soup

Prep time 10 mins
Cook time 24 mins
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon light stick butter
  • 2 portobello mushroom caps, sliced and halved (about 8 ounces)
  • 3/4 cup chopped green onions
  • 2 tablespoons all-purpose flour
  • 1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup low-fat sour cream
  • 1/2 cup fat-free half-and-half

Nutrition Information

  • calories 117
  • fat 5.4 g
  • satfat 3.2 g
  • protein 3.0 g
  • carbohydrate 12.0 g
  • fiber 1.3 g
  • cholesterol 17 mg
  • iron 1.2 mg
  • sodium 602 mg
  • calcium 68 mg

How to Make It

  1. Melt butter in a Dutch oven over medium-high heat. Add mushrooms, and cook, stirring constantly, 3 to 5 minutes or until tender. Add green onions, and cook 2 minutes.

  2. Whisk together flour, broth, salt, and pepper in a medium bowl; add to mushroom mixture, stirring well to combine. Bring to a boil, and cook, uncovered, 1 minute. Remove from heat.

  3. Combine sour cream and half-and-half in a small bowl, stirring until well blended. Stir into mushroom mixture, and cook, uncovered, over low heat, stirring often, 12 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup)

Oxmoor House Healthy Eating Collection