CREAM OF MUSHROOM SOUP I
Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g
CREAM OF MUSHROOM SOUP (WEIGHT WATCHERS)
Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 7 Points values - WW remake: 2 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!
Provided by Crafty Lady 13
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
- Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.
WW LOW FAT MUSHROOM SOUP
This is a lovely soup, packed with veggies and flavour! The total recipe (not including milk) provides 2 Weight Watchers points.
Provided by Shuzbud
Categories Grains
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the pearl barley in a pan with 3 cups cold water. Bring to the boil and simmer for 45 minutes, checking on it often to make sure it doesn't boil dry.
- Meanwhile, chop the rest of the veggies, including the garlic.
- Drain the pearl barley, rinse and drain again.
- Put the pearl barley, veggies, garlic and chicken stock in a pan, cover and simmer for 30 minutes until all the veggies are softened.
- Blend the soup well until it is of a smooth consistency.
- This makes quite a thick soup- I like to add milk after blending but you could simply increase the amount of stock you use.
WEIGHT WATCHERS MUSHROOM IN CREAM SAUCE!!!
This is a recipe I got off the Weight Watchers site. I have not tried it yet but it sounds really good and easy.
Provided by chris_tam
Categories Onions
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Sauté mushrooms till soft, add remaining ingredients and heat through until cheese is melted.
- Makes two servings at 1 point!
Nutrition Facts : Calories 139.1, Fat 10, SaturatedFat 6.3, Cholesterol 33.5, Sodium 240.6, Carbohydrate 2.9, Fiber 0.3, Sugar 0.6, Protein 9.9
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Servings 6Total Time 30 minsCategory Dinner,Lunch
- Place cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 4 minutes.
- Meanwhile, off heat coat a Dutch oven with nonstick spray. Heat over medium-high heat. Add shallots and garlic and cook 3 minutes. Add mushrooms and sprinkle with thyme. Cook, stirring occasionally, until tender and mushroom liquid has evaporated, 6 to 7 minutes. Stir in ½ tsp salt and ¼ tsp pepper.
- Place 1 cup mushroom mixture, cooked cauliflower rice, vegetable stock, and remaining ½ tsp salt and ¼ tsp pepper in a blender. Blend at high speed until smooth, about 1 minute. Pour mixture into Dutch oven and stir to combine. Heat on medium heat until thoroughly heated, about 2 minutes. Ladle soup into bowls. Garnish with thyme and pepper.
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Cuisine American,CanadianCategory LunchServings 4Total Time 34 mins
- Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks, celery and garlic and sauté until soft, about 3 minutes. Add mushrooms and sauté until they release juice, stirring frequently, about 5 minutes.
- Remove from heat and puree in saucepan using an immersion blender. Or, puree soup in batches in a blender until smooth and then return to saucepan.
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Cuisine American,CanadianCategory Dinner,Lunch,AppetizersServings 4Total Time 27 mins
- Coat a large saucepan with cooking spray and set pan over medium-high heat. Add mushrooms and leeks and sauté, stirring frequently, until mushrooms are tender and releasing juice, about 3 minutes; add thyme and stir to coat vegetables. Add broth and bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes.
- Working in batches, transfer mixture to a blender and puree until almost smooth, leaving some mushrooms in larger pieces; set aside.
- Melt margarine in the same saucepan over medium heat; add flour, salt and pepper and whisk until smooth and thick, about 1 to 2 minutes. Gradually add milk and bring mixture to a boil, stirring constantly with a whisk to prevent clumping. Return mushroom mixture to pan, stir to blend and simmer 1 minute to heat through. Yields about 1 cup per serving.
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Cuisine American,CanadianCategory Dinner,Lunch,AppetizersServings 4Total Time 27 mins
- Coat a large saucepan with cooking spray and set pan over medium-high heat. Add mushrooms and leeks and sauté, stirring frequently, until mushrooms are tender and releasing juice, about 3 minutes; add thyme and stir to coat vegetables. Add broth and bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes.
- Working in batches, transfer mixture to a blender and puree until almost smooth, leaving some mushrooms in larger pieces; set aside.
- Melt margarine in the same saucepan over medium heat; add flour, salt and pepper and whisk until smooth and thick, about 1 to 2 minutes. Gradually add milk and bring mixture to a boil, stirring constantly with a whisk to prevent clumping. Return mushroom mixture to pan, stir to blend and simmer 1 minute to heat through. Yields about 1 cup per serving.
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