Models' Mushroom Soup
Source of Recipe
"From the book Prime Cut by Diane Mott Davidson" -- before I lightened it up!
List of Ingredients
5 tablespoons light margarine
1 large onion -- chopped
2/3 cup chopped celery
2/3 cup chopped carrots
8 ounces fresh mushrooms -- thinly sliced
4 tablespoons flour
6 cups chicken broth - lite & fat-free
2 tablespoons fat free half-and-half
6 tablespoons dry white wine
1 tablespoon fresh marjoram -- chopped
2 tablespoons fresh thyme -- chopped
salt and pepperRecipe
In a large skillet, melt 2 Tbsp. of the butter and cook the carrots, celery and onions, covered, over medium-low heat for 15 to 25 minutes, until the vegetables soften. Set aside to cool.
Add 1 Tbsp of butter to the skillet and saute the mushrooms briefly until they are cooked through and begin to yield some juice. This takes less than 5 minutes. Set the mushrooms aside.
In a blender, or food processor, puree the carrots, onions and celery. In a large skillet, melt the last 2 Tbsp. of butter, stir in the flour, and cook this paste stirring constantly, over low heat until the flour bubbles. Slowly whisk in the broth. Cook and stir over medium heat until hot and thickened, about 10 minutes. Stir in the thyme, marjoram, whipping cream, mushrooms, wine, and pureed vegetables until hot and bubbly, about 5 minutes. Add salt and pepper to taste. Serve immediately.
Per Serving: 109 Calories; 5g Fat (44.2% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 581mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1 Fat.
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