Cook spray, butter or olive oil
1 pound fresh Portabella mushrooms (5 to 6 cups) gills removed and coarsely chopped
¼ teaspoon salt
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 chicken stock or 1 cup hot water mixed with 3 teaspoons chicken base
2 tablespoons dry sherry
¼ teaspoon white pepper
½ tablespoon extra virgin olive oil
Fat free sour cream – optional
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 a little water or stock. 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 stock when necessary to keep mixture from becoming too dry and difficult to blend. Gradually stir in milk, half and half and remaining chicken stock. 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. Stir in extra virgin olive oil, remove from heat and serve with a dollop of fat free sour cream if desired.
Yield 6 servings each at approximately 118 calories; 1.5 gram total fat; 0 cholesterol; 18.4 grams total carbohydrate; 1.8 grams dietary fiber; 5.2 grams protein; 500 milligrams sodium. High Fat Version compares at 260 and 20 grams fat
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