Cooking Recipes Articel

Mushrooms add something special to a meal and mushroom soup is a classic example.

But mushrooms give us more than great taste. Did you know that mushrooms help contribute to our daily intake of potassium
selenium and riboflavin? Plus
mushrooms are low in fat and have only 20 calories per serving.

Try "Light 'n Creamy Fresh Mushroom Soup" soon. This soup has only six grams of fat per serving
yet tastes rich and delicious. Prepare your favorite grilled sandwich while the soup simmers-and dinner is served.

Time-saver tip: Cook up a double batch and freeze half for another dinner.

Light 'N Creamy

Fresh Mushroom Soup

1 tablespoon butter

1 cup diced carrots

1/2 cup thinly sliced green onions (scallions)

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon dried thyme or oregano leaves

1/4 teaspoon ground black pepper

11/2 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

11/2 cups lowfat milk

In a large saucepan over medium-high heat
melt butter. Add carrots
onions
garlic
salt
thyme and pepper; cook
stirring often
until onions just begin to brown
about 5 minutes. Add mushrooms
broth
and wine; bring to a boil; cook for 1 minute. Using a slotted spoon
remove 1 cup of the vegetables; set aside. In a blender or food processor
place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through
about 5 minutes. If desired
garnish with thinly sliced green onion.

YIELD: 4 portions (about 6 cups)

Per portion: 153 cal; 6 g fat; 10 g protein; 17 g carbohydrate

Mushroom soup tastes creamy-without the cream.