Creamy (cream-less!) Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 lbs, 9 oz of fresh mushrooms (I use crimini and white button), cleaned and quartered1 large onion, diced3 cloves of garlic1 pat of butter1 1/2 boxes of chicken stock1 tsp. ground sage1/2 tsp dried rosemary1/2 tsp salt (more to taste)
Melt butter in cast iron skillet, add onions, mushrooms, garlic and salt. Cook until the mushrooms have given up all of their liquid, and all of that liquid has cooked off. Sprinkle in sage and rosemary. Add an oz or two of water and scrape the bottom of the pan. Spread mushroom/onion/garlic mixture on a sheet pan to cool. Process the mushrooms and chicken stock together in a high-speed blender (I use a nutri-bullet); you may have to do two batches. Heat everything through again and enjoy!
Serving Size: Makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DANADOBRY.
Serving Size: Makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DANADOBRY.
Nutritional Info Amount Per Serving
- Calories: 49.7
- Total Fat: 1.0 g
- Cholesterol: 1.2 mg
- Sodium: 444.1 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 2.0 g
- Protein: 5.9 g
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