Three-Mushroom Soup

By Debe Pendice

Ingredients
  • 8 ounces fresh mushrooms, sliced

  • 2 ounces fresh portobello mushrooms, slices 1/2" thick

  • 2 ounces fresh shitake, porcini, or other mushrooms, sliced 1/2" thick

  • 1/2 cup onion, chopped

  • 3 cloves garlic, minced

  • 1 Tablespoon extra-virgin olive oil

  • 3 (14oz) cans reduced-sodium chicken broth

  • 1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed

Directions
  1. In a large saucepan cook mushrooms, onions, and garlic in hot oil about 10 minutes or until mushrooms have softenand most of the liquid has evaporated, stirring occasionally.

  2. Add chicken broth and thyme(dried) if using. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Stir in the fresh thyme (if using)


Nutritional Facts

Servings
6
Per Serving
Calories
56
Total Fat
3 g (0 g sat)
Cholesterol
0 mg
Sodium
474 mg
Carbohydrates
5 g
Fiber
1 g
Prtein
4 g

lunch soups soup low carb vitamin d dairy free gluten free vegetarian

3 replies

Avera
Avera 2009-01-17 22:32:13 -0600 Report

Both the thyme and the chicken broth are going to make this so delicious. Just when one thinks there are no new ways to fix mushrooms, we find out we were wrong. This recipe is good for everyday and for when company comes.