Cook spray, butter or olive oil
1 large onion, chopped
2 cloves minced or pressed fresh garlic
1/3 cup flour
1 cup fat free half-and-half
1 cup fat free skim milk
1 cup hot water mixed with 3 teaspoons chicken base
1 pound mixed mushrooms (5 to 6 cups) chopped, portabella, porcini, cremini, domestic etc
If using dried porcini, etc ½ cup dried equals 1 cup softened
If using dried, save liquid from softened mushrooms, strain and set aside.
2 tablespoons dry sherry
¼ teaspoon white pepper
Fat free sour cream – optional
If using, soften dried mushrooms by pouring ½ cup very hot water over mushrooms. Allow to soften 15 to 20 minutes. Strain liquid and set aside. Chop softened mushrooms and set aside.
Lightly spray a medium size non-stick pan or skillet with cooking spray and heat over medium-low heat. Add mushrooms to pan including salt and sauté until tender 8 to 10 minutes. If mushrooms begin to dry out add some of the liquid from the dried mushrooms. Remove from heat and set aside.
Spray a 2-quart non-stick stock pot or pan with cooking spray and heat on medium heat. Sauté onions and garlic until onions are softened. Stir flour into vegetables a tablespoon at a time, adding small amounts of either stock or reserved mushroom liquid when necessary to keep mixture from becoming too dry and difficult to blend.
Gradually stir in milk, half and half, remaining chicken stock and ¼ cup reserved strained liquid from dried mushrooms if available. Continue stirring until soup thickens about 5 minutes.
In food processor or blender, process soup base until smooth, then return to pan. Add sautéed mushrooms, sherry and pepper and simmer until mushrooms soup is heated through, about 5 minutes. Remove from heat and serve with a dollop of sour cream if desired.
Yield 6 servings each at approximately 98 calories; 0.5 gram total fat; 0 cholesterol; 16.4 grams total carbohydrate; 1.6 grams dietary fiber; 4.5 grams protein; 500 milligrams sodium.
High Fat Version compares at 230 and 18 grams fat