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