Creamy Mushroom and Chicken Soup

Chicken broth 8 cups (I used Swanson's 99% fat free)
Garlic crushed 4 tsp
Carrot chopped 1/4 cup
Onion chopped 1 1/2 cup
Chicken breast boiled and chopped or shredded 6 oz.
Mushrooms thinly sliced 2 cups
Celery sliced 1.5 cup
Fat free half & half 2 tbsp
Cilantro chopped 2 tbsp
Ginger piece 1 inch
Olive Oil 1 Tbsp.
Flour 3 tbsp
Salt 1 tsp
Pepper 1 tsp

Heat oil and saute chopped onion, ginger, celery, garlic, carrot and cook, stirring occasionally, until transparent. Remove from heat; add flour with salt and pepper and stir to mix well. Slowly add broth, stirring well to avoid clumping; cook for 15 minutes. Using immersion blender or stand blender blend until it becomes pureed. Be careful of the heat of the soup.

Return to heat and add sliced mushrooms and shredded chicken. Serve hot, garnished with fresh chopped cilantro.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user FINALLYHEALTHY2.