Three-Mushroom Soup

MAKES: 6 SERVINGS
PREP: 25 MINS
COOK: 20 MINS

 

 

 

 


Ingredients

8 ounces fresh cremini, oyster, button, and/or stemmed shiitake mushrooms, sliced

2 ounces fresh portobello mushrooms, stemmed and sliced 1/2 inch thick

2 ounces fresh porcini mushrooms, sliced 1/2 inch thick

1/2 cup chopped onion (1 medium)

3 cloves garlic, minced

1 tablespoon olive oil

3 14 1/2 ounce can reduced-sodium chicken broth

1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed


Directions
  1. In a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat about 10 minutes or until mushrooms are softened and most of the liquid is evaporated, stirring occasionally.
  2. Add broth and dried thyme (if using). Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in fresh thyme (if using).

Nutrition Facts (Three-Mushroom Soup)

Per serving: 58 kcal , 3 g fat (0 g sat. fat , 0 mg chol. , 474 mg sodium , 5 g carb. , 1 g fiber , 4 g pro.