Cream Of Mushroom Soup

Good evening everyone!!!! Saw some snow today....YUK!!! Hate snow! But it turned out to be a good day for Kitchen Therapy.....the result was this yummy Cream of Mushroom Soup. When (not if) you make this, don't expect it to taste like the stuff that comes out of a can. I can honestly say I won't be buying that canned stuff anymore. And, as usual, I'll give you the recipe and then My Spin.

CREAM OF MUSHROOM SOUP

Makes 4 Servings

1 Serving = 1 Cup = 1 PointsPlus™



1/2 pound cremini mushrooms (baby portabellos), sliced or diced (your preference)

1 small onion, diced
2 TBSP olive oil
1/2 tsp sea salt
1/2 tsp pepper
1/3 cup whole wheat flour
1 TBSP parsley
1/4 tsp thyme
2 cups vegetable broth
1 cup fat-free milk
1/4 cup dry white wine

Pour the olive oil in a medium sized soup pot and heat over medium-high heat. Add mushrooms and onion; saute until tender. Remove pan from heat and add the wine to deglaze the pan. Return pan to the heat and let the wine simmer until almost gone. Add parsley, thyme, salt & pepper. Stir in flour until the onions & mushrooms are coated.

Stir in the vegetable broth and milk; simmer 5 - 7 minutes on low..... do NOT boil ..... keep the heat low and just simmering until thickened.

MY SPIN: I bought the sliced cremini mushrooms and cut them into smaller pieces. For the white wine, I used Holland House White Cooking Wine.

This is really really good! Definitely not like the canned stuff......and I'm sure it would be great in green bean casserole!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!
Jan