Mushroom Soup II
A very light delicious mushroom soup for Fall that's plenty filling without a ton of calories.
4 cups fat free chicken broth
1 tbsp light butter
1 tsp black pepper
1 tsp salt
1 tbsp olive oil
1/4 cup chopped celery
1 cup yellow sweet corn
4 tsps garlic
1 cup pieces or slices mushrooms
1/4 cup chopped onion
1 tbsp parsley
Heat butter and oil in a skillet over medium-high heat.
Add celery, onions, mushrooms and garlic. Sauté 3 minutes or until lightly browned.
Combine vegetable mixture and broth in a large pot; add corn and bring to a boil over medium heat.
Cover, reduce heat, and simmer 30 minutes.
Stir remaining ingredients. Simmer, uncovered, 5 minutes.
Let set overnight in the refrigerator for best taste or serve right away.
in 1 serving of Mushroom Soup II.
, 37% carbs, 18% protein.
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