Mushroom Soup

Now that the weather is getting chilly, I have soup on the brain. If you're watching calories, most soups fit the bill, but they may be lacking flavor. And of course, creamy soups are the best, but not "waist-friendly". I've been in the mood for mushroom soup the past few days, so I came up with a light, broth-based soup with just a small bit of skim milk which gave it a somewhat creamier texture. I also added a little bit of Marsala wine for flavor, and it definitely made the difference.

Mushroom Soup
Serves 2

1 tablespoon Olivio spread
1/2 medium Vidalia onion, diced
8 ounces baby bella mushrooms or white mushrooms, wiped clean and sliced thin
3 cups low-sodium, fat-free chicken broth (I use College Inn)
1 1/2 tablespoons Marsala wine
1/2 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 dry mustard
3 tablespoons skim milk

In a large saucepan, melt the Olivio spread over medium-low heat. Add the diced onion and sliced mushrooms. Continue cooking over medium heat, stirring constantly, until softened, about 4 minutes. Add the chicken broth, Marsala wine, flour, salt, pepper and dry mustard. Mix well. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool for 5 minutes. Stir in the skim milk, mixing well. Serve.

(Each generous serving is 3 pts.)


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