Creamy Mushroom Soup WW=2

1 spray(s) cooking spray
1 cup(s) leek(s), chopped
2 medium stalk(s) celery, chopped
2 medium garlic clove(s), minced
1 pound(s) button mushrooms, sliced
3 cup(s) fat-free chicken broth, reduced-sodium
3/4 cup(s) fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks, celery and garlic; sauté until soft, about 3 minutes. Add mushrooms; sauté until they release juice, stirring frequently, about 5 minutes.

Add broth to pan and bring to a boil; reduce heat to low, cover and simmer 10 minutes.

Remove pan from heat and puree soup in saucepan using an immersion blender. Or puree soup in batches in a blender until smooth (be careful not to splatter the hot liquid) and then return to saucepan.


Add milk to pan and simmer 1 minute to heat through. Remove from heat and season to taste with salt and pepper.

Yields 4 servings - about 1 1/2 cups per serving.


Chef's Tips


We renovated Creamy Mushroom Soup by:

Sautéing the vegetables in cooking spray in a nonstick pan, instead of in butter or oil.

Pureeing the soup and adding evaporated skim milk for creaminess, which eliminates the need for butter or flour.

Number of Servings: 4

Recipe submitted by SparkPeople user WORKIT18.