Mushrooms can add the something exceptional to a meal and mushroom soup is a great example.

Merely mushrooms can give us to a higher degree and great taste. Do you know that if we eat mushrooms it helps contributes to our daily intake of potassium, and other benefits? In addition, mushrooms are low in fat and has about only 20 calories per serving.

Try it out soon “Light and Creamy Fresh Mushroom Soup”. This soup has approximately six grams of fat per serving, it tastes rich, creamy and delicious. Cook your favourite sandwich whilst the soup simmers and  then dinner is served.

Tip: I always Cook up about a double batch of  the soup and then freeze one-half for another night for dinner.

Light and Creamy Fresh Mushroom Soup

1 tbl butter or margarine

1 cup of diced carrot

1/2 cup thinly sliced green onions/spring onion (scallions)

1 tsp minced garlic

1/2 tsp of salt

1/4 tsp of dried thyme or oregano

1/4 tsp of ground black pepper

500 grams of white mushrooms, sliced or (about 9 cups)

1 can ready to serve chicken stock or vegetable stock

1 cup white wine or water

11/2 cupfuls of lowfat milk

In a big saucepan over medium to high heat, melt the butter. And then add carrots, onions, garlic, salt, thyme and pepper. The cook it all and stirring frequently, till the onions has just began to brown or for about 5 minutes. Add together mushrooms, stock, and wine and bring to a boil and cook for another 1 minute. Use a slotted spoon, remove about 1 cup of the vegetables and set aside. Use a blender or food processor put in half of the remaining soup from the saucepan and puree till smoot. Remove to a bowl then repeat on the remaining mixture. Return to the entire pureed mixture to pot and stir in the milk and other vegetables. Allow to simmer or just till heated for almost 5 mins. If wanted, garnish on with thin sliced green onion.

Makes: 4 portions (oe about 6 cups)

Did you know Mushroom soup tastes creamy even without the cream?