Creamy of Mushroom Soup

2 Tbsp Extra Virgin Olive Oil
2-3 Tbsp Flour
1/2 C Chopped Green Onions
1 1/2 Tsp Minced Garlic
1/2 C Dry Vermouth
4 oz Canned Mushrooms
4-5 Chicken Bouillon Cubes
4 C Water
1/2 C Fat Free Half and Half

Heat pot on medium heat. Combine olive oil and flour until a light rue is formed. Add garlic and onions, and saute until tender, not to burn the flour. Add vermouth and let simmer until almost gone. Add mushrooms. Add water and bouillon, and bring to a boil. Add half and half and let boil until thickened.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURENCASTEEL.