Soup: 4.5 pt. Potato Mushroom Soup
Source of Recipe
Cooking Light
List of Ingredients
2 slices bacon
4 cups mushroom cremini
1/2 cup shallots chopped
3 1/2 cups baking potatoes cubed
2 cups 1% low-fat milk
14 1/2 ounces Swanson's Natural Goodness Fat-Free Reduce chicken flavor
2 tablespoons cooking sherry
1/2 teaspoon salt
1/4 teaspoon black pepper Recipe
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside.
2. Add mushrooms and shallots to bacon drippings in pan; saute 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
3. Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potato is very tender.
4. Transfer potato mixture to a food processor; process until smooth. Return to pan.
5. Add milk, mushroom mixture, sherry, salt, and pepper; cook over low heat 10 minutes or until thoroughly heated
6. . Ladle soup into bowls; top with crumbled bacon. Serves 4.
Calories: 242.0
Fat grams: 3.4
Fiber grams: 3.4
W/W Points: 4 1/2
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