This soup is for mushroom lovers and takes advantage of the many varieties in the market. When made with a mixture of mushrooms, it yields a beautiful dark brown broth packed with flavor!
For the main course, try serving it in a bread bowl. Buy one small loaf of sourdough French bread for each person; slice off the top and scoop out bread to within 1/2 inch of the crust. Bake the bread shells in the oven at 350° for 10 minutes or until crusty. Fill the bread bowls with soup, and after the soup is all gone, enjoy the bread!
Yield: 8 servings
Calories: 77 (8.2% fat) ♥ Fat: .07 g ♥ WW Points: 1 pt
Note: The bread bowl is optional and has not been factored into the above nutrition calculations.
- 2 pounds mushrooms, cleaned and thinly sliced (Portabello and cremini with a few oyster mushrooms, if you can find them. Otherwise, use the button variety)
- 1 medium onion, chopped
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons salt (OMIT if using canned broth, and season to taste)
- Pinch ground black pepper
- 3 cups strong fat-free chicken broth (or 2 cans)
- 2 1/2 + 1/4 cups water
- 1/4 cup + 2 tablespoons cornstarch
Optional: sourdough bread bowls + 8 teaspoons fat -free sour cream and 8 sprigs fresh parsley for garnish.
- Add mushrooms, onions, lemon juice, salt and pepper to chicken broth. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes, or until mushrooms and onions are very soft.
- Add the 2 1/2 cups water. When boiling again, mix the other 1/2 cup water with the cornstarch, and add enough to thicken soup to your taste. (You may not need all of the cornstarch mixture.)
- Remove soup from heat. If desired, add a teaspoonful of fat-free sour cream and a sprig of parsley to the top of each serving.