Ingredients
| 1 |
cooking spray |
| 16 |
oz cremini mushrooms, or button mushrooms, sliced |
| 1/2 |
cup leek(s), chopped |
| 1 |
tsp thyme |
| 2 |
cup reduced-sodium chicken broth |
| 2 |
tbsp reduced-calorie margarine |
| 2 |
tbsp all-purpose flour |
| 1/2 |
tsp salt |
| 1/4 |
tsp black pepper |
| 12 |
oz fat-free evaporated milk |
Directions
- 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. Or puree in pot with an immersion blender; 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.
Categories
Soup
|
