Ww Low Fat Mushroom Soup Recipes

WW LOW FAT MUSHROOM SOUP

Steps:

• Put the pearl barley in a pan with 3 cups cold water. Bring to the boil and simmer for 45 minutes, checking on it often to make sure it doesn't boil dry.
• Meanwhile, chop the rest of the veggies, including the garlic.
• Drain the pearl barley, rinse and drain again.
• Put the pearl barley, veggies, garlic and chicken stock in a pan, cover and simmer for 30 minutes until all the veggies are softened.
• Blend the soup well until it is of a smooth consistency.
• This makes quite a thick soup- I like to add milk after blending but you could simply increase the amount of stock you use.

LOW FAT AND FAST MUSHROOM SOUP

Steps:

• Chop the onion fine and place in non stick pan with butter and oil.
• Once onion is clear.
• add mushrooms and cook and beginning change color and smells great- Add all spices.
• Add broth and allow to cook uncover for 10-15 minutes.
• Remove from heat, with stick blender breakup larger pieces and thicken broth or place half the batch in the blender.
• Add Fat free half and half and salt and pepper to taste and enjoy.

CREAM OF MUSHROOM SOUP (WEIGHT WATCHERS)

Steps:

• Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
• Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.