Light Cream of Mushroom Soup

1 small onion
2 clove garlic
2 stalk celery
2 tbsp. Vegetable Oil
1 large head cauliflower (roughly chopped)
2 cups mushrooms (roughly chopped)
2 tsp. Dijon mustard
1 tsp garlic powder
1/2 tsp onion powter
4.5 cup (8 fl oz.) water
.5 cup Milk (2%)
.5 cup sour cream
2 tbs. corn starch

For even lighter version of this recipe use plain Greek yogurt in place of sour cream! I didn't have any on hand so I used sour cream and at 232 calories per serving I'm not ashamed I did :-)

(recipe adapted from The Healthy Foodie blog post - Cream of Mushroom and Wild Rice - http://thehealthyfoodie.com/cream-of-mushroom-and-wild-rice-soup/)

1.) In medium to large saucepan (I like a lot of room to stir and avoid splatters so I used a large pan but a medium would work just fine) sweat onions, garlic, celery in oil salt and pepper to taste over medium heat until onions are just soft and translucent.

2.) Add in roughly chopped cauliflower and cook for another 2 minutes just to soften cauliflower slightly.

3.) Add 4 Cups water, Dijon Mustard, garlic powder, onion powder and half the mushrooms. Bring to boil, reduce heat, cover and simmer until cauliflower is fork tender, about 5 minutes

4.) Pour mixture into blender and blend until smooth and silky. Best if done in batches.

5.) Return mixture to saucepan add the remaining mushrooms. Bring to boil and reduce heat to simmer for another 3-4 minutes until mushrooms are cooked.

6.) Mix sour cream, milk remaining water and corn starch in bowl. Add to soup and stir until incorporated. Bring to simmer let simmer until just thickened. Remove from heat and serve.

Yummy!!!!

Serving Size: About 4 2-cup servings