Recipe: Cream of Mushroom Soup (WW recipe, blender or food processor)

CREAM OF MUSHROOM SOUP

"This soup can also be used as a sauce or base for casseroles."

1 pound (about 4 cups) mushrooms, (portabella, brown and button) rinsed and roughly chopped, divided use
3 cups chicken broth, divided use
1 teaspoon oil or vegetable oil spray
1 cup chopped onions
1 cup pared thinly sliced carrot
1/2 cup finely chopped celery
1 cup evaporated skim milk
3 tablespoons whole wheat flour
1/4 finely chopped fresh parsley
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
Freshly ground black pepper, to taste

TO MAKE THE MUSHROOM PUREE:
In a medium saucepan, combine 3 cups of the mushrooms with 1 1/2 cups of the broth; bring to a boil. Reduce heat; cover and simmer 20 minutes.

Transfer the mushrooms and broth to blender or food processor; puree until smooth and return to the saucepan.

TO MAKE THE SOUP:
Meanwhile, place large nonstick skillet over medium heat 30 seconds. Spray with vegetable oil; heat 30 seconds more. Add onions, carrot and celery; cook 5 minutes stirring frequently, until onion is golden.

Add remaining mushrooms to skillet; cook 10 minutes, stirring occasionally, until wilted.

Add the sauteed mushrooms to the mushroom puree in saucepan, along with the remaining 1 1/2 cups broth.

In a small bowl, whisk together milk and flour until smooth; whisk into mushroom mixture. Bring to a simmer over high heat (do not let soup boil after adding milk), stirring constantly. Reduce heat to low and simmer for 15 minutes, stirring occasionally.

Add parsley, thyme, marjoram and pepper; simmer 5 minutes.

Source: Weight Watchers Cut the Fat Cookbook, 1996