Olive oil cooking spray
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped leek
2 large cloves garlic, minced
1-3/4 pound assorted mushrooms: white button, shiitake, portobello, cremini, etc., cleaned and sliced
8 cups 98 percent fat-free, no-salt-added canned beef broth
1 teaspoon fresh thyme leaves or 1/4 teaspoon crushed dried thyme
1 cup evaporated skim milk
Salt (optional) and freshly ground pepper
Chopped fresh parsley for garnish (optional)
Lightly coat a 6-quart pot with cooking spray. Add olive oil and place over low heat. Add onion, leek, and garlic. Saute until vegetables are limp, about 5 minutes.
Raise heat to medium-high. Add mushrooms and continue to saute, stirring occasionally, until mushrooms are tender, about 12 minutes.
Stir in broth and thyme. Reduce heat and simmer, partially covered, for 20 minutes.
In batches, puree in a food processor or blender. Return to pot and stir in evaporated milk. Season with salt (if using) and pepper. Heat through, but do not allow mixture to boil.
Serve in small soup bowls. If desired, sprinkle each serving with chopped parsley.
Recipe makes 16 to 20 servings.
Serving size: 1/2 cup
Calories: 79; Total Fat: 2g; Cholesterol: 1mg; Sodium: 94mg
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