Recipes

I am always on the look out for great soup recipes, especially in these cold winter months. I find they are the perfect thing to have in the freezer when I want a snack or quick warm meal. Normally at the beginning of the month I like to pick a few soups to make and will freeze them in individual portions so I can grab them at a moment’s notice. This month I made a big batch of 1 point veggie soup and this delicious creamy mushroom soup. You will never believe it is only 3 points a serving.

Mushroom Soup
Servings: 4 servings
Serving Size: 1 cup
Nutritional Info: 126.2 calories, 4.3g of fat, 15.9g of carbohydrates, .8g of fiber, 8.8g of protein * 3 P+

Ingredients

• 4-6 garlic cloves, minced
• 1 tbsp butter
• 1 tsp olive oil
• 4 cups fresh mushrooms, minced (I used white, baby bella, and crimini)
• 2 tbsp fresh thyme or 1 tbsp dried
• 2 bay leaves
• 1/2 tbsp Worcestershire sauce
• 2 cups vegetable stock
• 1 cup evaporated non-fat milk
• 1 cup skim milk
• Dash nutmeg
• Salt and pepper
• Optional: 1 tbsp cornstarch

Instructions

1. Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes until fragrant.
2. Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook for about 15 minutes or until the mushrooms are cooked through and lose most of their moisture.
3. Add the vegetable stock and bring to a simmer. Cook for 10 minutes. Add the nutmeg and season with salt and pepper to taste. If you want a thicker soup, stir in the corn starch mixed with equal parts cold water at this point.
4. Add the evaporated milk and skim milk. Bring to a simmer. This soup freezes great so consider making extra batches for later.

Recipe adapted from Season with Spice