Mushroom Soup with Toasted Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 88.2
  • Total Fat: 3.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 182.5 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.3 g

View full nutritional breakdown of Mushroom Soup with Toasted Bread calories by ingredient
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Adapted from Food & Wine, Feb 2009 Adapted from Food & Wine, Feb 2009
Number of Servings: 12


    6 ounces light wheat bread (I used light wheathotdog buns) - about 3.5 buns
    2 tablespoons whipped butter*
    2 tablespoons olive oil
    1 1/2 pounds white mushrooms, coarsely chopped
    2 portobello mushrooms—stems discarded, black gills reserved for garnish, caps coarsely chopped
    2 large garlic cloves, thinly sliced
    Salt and freshly ground white pepper
    6 cups low sodium vegetable broth
    3/4 cup fat free half & half


1.Preheat the oven to 300°. Bake the bread slices on a baking sheet for about 1 hour, until deeply browned.

2.In a pot, melt the butter. Add the mushrooms and the garlic; season with salt and pepper. Cover and cook over moderate heat, until the mushrooms are softened, 5 minutes. Add the broth and the cream; bring to a boil. Cover and simmer until the mushrooms are tender, 10 minutes.

3. Add the toasted bread to the soup; simmer until softened, 5 minutes. Working in batches, puree the soup in a food processor. Return the soup to the pot, season with salt and pepper and keep warm.

4. Ladle the soup into bowls, garnish with the portobello gills and serve.

Serving Size: Makes 12 servings, 6.5 fl oz each

Number of Servings: 12

Recipe submitted by SparkPeople user KLWOZNIAK.

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