Creamy Mushroom Soup


Core Recipe
Servings | 4
Preparation Time | 20 min
Cooking Time | 19 min
Level of Difficulty | Easy

soups | This soup only tastes sinful thanks to evaporated skim milk. Make variations with any of your favorite veggies such as peas, zucchini, asparagus or broccoli.


1 serving cooking spray (5 one-second sprays per serving)
1 cup leek(s), chopped
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 pound button mushrooms, sliced
3 cup fat-free chicken broth, reduced-sodium
3/4 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions


1. 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.
2. Add broth to pan and bring to a boil; reduce heat to low, cover and simmer 10 minutes.
3. 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.
4. Add milk to pan and simmer 1 minute to heat through. Remove from heat and season to taste with salt and pepper. Yields about 1 1/2 cups per serving.





Chef Tips

We renovated Creamy Mushroom Soup by:

1. Sautéing the vegetables in cooking spray and a nonstick pan, instead of in butter or oil.
2. Pureeing the soup and adding evaporated skim milk for creaminess, which eliminates the need for butter or flour.