Creamy Mushroom and Celery "Comfort" Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Butter, salted, 1 tbspMushrooms, fresh, 1 cup, dicedCelery, diced, 4 large stalksWhite Onion, diced, 1/2 large Garlic, 2 cloves4 cups waterChicken broth reduced sodium, 2 cups (1 can)Sour Cream, 3 tbspRosemary, 1/8 tsp Salt, 1 dash Pepper, black, (to taste)1 bay leaf Ground Cumin, 1/4 tsp Parsley, dried, 1/2 tsp
When dicing the celery you can save a few of the leaves for garnish. Place diced mushrooms, onion, garlic and celery in a large pan and saute with the butter on medium heat until light golden brown. In a large pot bring 4 cups of water and 2 cups chicken broth to a gentle boil. Add sauteed vegetables and all remaining ingredients EXCEPT the sour cream. Stir and allow to 'boil down' on medium/low heat for 20-30 minutes. After cooking, allow the soup to cool a bit. Once the soup has cooled, remove the bay leaves. Transfer the soup to a food processor or blender and add the sour cream. Blend to desired consistency and serve with celery leaves as garnish. Enjoy! Depending on how long you reduce this while cooking, it makes about 2 servings that are 2 cups each.
Number of Servings: 2
Recipe submitted by SparkPeople user CARLY-81.
Number of Servings: 2
Recipe submitted by SparkPeople user CARLY-81.
Nutritional Info Amount Per Serving
- Calories: 157.4
- Total Fat: 10.6 g
- Cholesterol: 24.7 mg
- Sodium: 804.2 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.6 g
- Protein: 6.4 g