Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks(onions), celery and garlic; saute until soft, about 3 minutes. Add mushrooms; saute until they release juice, stirring frequently, about 5 minutes.
Add broth to pan and bring to a boil; reduce heat to low, cover and simmer 10 minutes.
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.
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.
We renovated Creamy Mushroom Soup by:
sauteing the vegetables in cooking spray in a nonstick pan, instead of in butter or oil.
Pureeing the soup and adding evaporated skim milk for creaminess, which eliminates the need for butter or flour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (347g)|
|Recipe Makes: 4|
|Calories from Fat: 8 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1.9mg||1 %|
|Sodium 849.2mg||29 %|
|Potassium 579.8mg||15 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.2g|
|Protein 7.7g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 83
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