This soup is for mushroom lovers and takes advantage of the many varieties at the market. When made with a mixture of mushrooms, it yields a beautiful dark brown broth packed with flavor!
For a main course, try serving it in a bread bowl. Buy one small loaf of sourdough French bread for each person; slice off the top and scoop out bread to within 1/2 inch of the crust. Bake the bread shells in the oven at 350° for 10 minutes or until crusty. Fill the bowls with soup, and after the soup is all gone, enjoy the bread!
Yield: 8 servings
Calories: 77 (8.2% fat) ♥ Fat: .07 g ♥ WW Points: 1 pt
Note: Bread bowl is optional and has not been factored into the above nutrition calculations.
- 2 pounds mushrooms, cleaned and thinly sliced (Portabello and cremini with a few oyster mushrooms, if you can find them. Otherwise, use the button variety)
- 1 medium onion, chopped
- 1 tablespoons fresh lemon juice
- 1 1/2 teaspoons salt (OMIT if using canned broth, and season to taste)
- Pinch ground black pepper
- 3 cups strong fat-free chicken broth (or 2 cans)
- 2 1/2 + 1/4 cups water
- 1/4 cup + 2 tablespoons cornstarch
Optional: sourdough bread bowls + 8 teaspoons fat -free sour cream and 8 sprigs fresh parsley for garnish.
- Add mushrooms, onions, lemon juice, salt and pepper to chicken broth. Bring to boil, cover and reduce heat to low. Simmer for 20 minutes, or until mushrooms and onions are very soft.
- Add the 2 1/2 cups water. When boiling again, mix the other 1/2 cup water with the cornstarch, and add enough to thicken soup to your taste. (You may not need all of the cornstarch mixture.)
- Remove soup from heat. If desired, add teaspoonful of fat-free sour cream and sprig of parsley to top of each serving.