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Three kinds of mushrooms, root vegetables and a medley of herbs make this hearty soup sing with flavor.
5 oz fresh shiitake mushrooms
5 oz fresh portobello mushrooms
5 oz white mushrooms
1 tbsp Smart Balance® Cooking Oil
5 tbsp Smart Balance® Blended Butter Sticks
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme
kosher salt, to taste
freshly ground black pepper, to taste
7 cups low sodium chicken broth
1 medium potato, peeled
6 cloves garlic, minced
1/4 cup all-purpose flour
2 cups Smart Balance® Fat Free Milk and Omega-3s
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms, separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps into bite-sized pieces. Set aside.
Heat the oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, salt and pepper, and cook over medium-low heat for 8 to 10 minutes, until the vegetables are soft. Add chicken broth and potato. Bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Discard thyme and place in a blender and blend until smooth.
Meanwhile, heat the remaining butter and garlic. Cook over low heat until the garlic becomes golden, about 5 minutes. Add the sliced mushroom caps and cook over medium low heat for 10 minutes or until they are browned and tender. Add the flour and cook for 1 minute. Add the mushroom stock back to the pot along with milk, adjust the salt and pepper, to taste, and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Nutrition per serving
Saturated Fat 2g
Mono Fat 3g
Poly Fat 1g
Trans Fatty Acid 0g
Dietary Fiber 1g
Total Sugars 5g