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Photo of Cream of mushroom soup by WW

Cream of mushroom soup

1
Points® value
Total Time
39 min
Prep
20 min
Cook
19 min
Serves
4
Difficulty
Easy
This soup only tastes rich thanks to evaporated skim milk. Make variations with any of your favorite veggies such as peas, zucchini, asparagus or broccoli.

Ingredients

Cooking spray

1 spray(s)

Uncooked leeks

1 cup(s), chopped

Celery

2 rib(s), medium, chopped

Garlic

2 clove(s), minced

Button mushrooms

1 pound(s), sliced

Fat free chicken broth

3 cup(s), reduced-sodium

Fat free evaporated milk

¾ cup(s)

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, 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.

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