Cremini Mushroom Soup
Once you taste this exquisite mushroom soup you won't eat the canned version ever again.
Servings: 6 people
Calories: 71kcal
Ingredients
- 1/2 cup onion diced
- 1 garlic clove minced
- 1 tablespoon olive oil
- 4 cups chicken broth low sodium
- 1 1/2 pounds cremini mushrooms diced
- 1/4 cup flat-leaf parsley fresh, chopped
- 1/2 teaspoon black pepper
- salt to taste
- parmesan grated, for garnish
Instructions
- Using a medium soup pot, saute onion and garlic in the olive oil until translucent, about 6 minutes. Pour in the chicken broth, and add the mushrooms, parsley, and salt and pepper. Cook at a gentle boil until the mushrooms are wilted, approximately 10 minutes. Add salt to taste.
- Alternately, if you prefer a smoother soup you can puree the soup. To puree, use an immersion/ hand blender placed in the pot or fill a blender halfway each time, holding down the lid with a kitchen towel, and pureeing the soup until smooth, starting on low and increasing to high. A touch of milk (dairy or alternatives) can be blended into the pureed soup for a creamer consistency.
- Serve topped with a small amount of Parmesan cheese and additional parsley for garnish.
Nutrition
Serving: 1cup | Calories: 71kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Cholesterol: 3mg | Sodium: 86mg | Fiber: 1g | Sugar: 3g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2