Creamy Mushroom Bisque
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 garlic cloves minced
- salt/pepper to taste
- vegetable cooking spray
- 1/2 teaspoon of salt
- 1 cup of water
- 1/2 teaspoon of dried thyme
- 2 tablespoons of whipped butter (i use land o'lakes)
- 2 pounds of white mushrooms (cleaned & sliced)
- 1 medium white onion diced small
- 1.5 tablespoons of flour
- 4 cups of fat free chicken broth
- 1 cup of fat free half & half
- Carbohydrate 5.02379270833333 g
- Cholesterol 0 mg
- Fat 0.561614583333333 g
- Fiber 0.438135426317652 g
- Protein 0.668782291666667 g
- Saturated Fat 0.0514696875 g
- Serving Size 1 1 Serving (216g)
- Sodium 415.980125 mg
- Sugar 4.58565728201568 g
- Trans Fat 0.0254236458333334 g
- Calories 27 calories
Spray a saute pan with vegetable cooking spray and put over high heat until pan is hot. Add in butter.When butter is melted, add mushrooms and salt, stirring until mushrooms start to sweat (give off juice). If mushrooms stick add a few drops of chicken broth.Reduce heat to low and continue cooking, moving them frequently in the pan until juices evaporate (about 15 minutes).Add onion and cook until onion is soft & translucent - about 5 minutes.Next, add in flour and cook, stirring frequently, for 3 minutes.Add in thyme, garlic, broth and water. Partially cover the pan with a lid, reduce heat to low and simmer for 1 hour.Working in small batches, puree the soup in a blender or food processor until smooth. Return soup to pot and add in fat free half and half. Warm soup throughout. Add in salt/pepper to taste.This makes about 6 - 1 cup servings and is 2 Freestyle Points per cup. Enjoy!
