Portobello Mushroom Soup

Name: Portobello Mushroom Soup
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams fat-free, reduced-sodium chicken broth; 118 milliliters fat-free half-and-half; 2 Tbsps all-purpose flour; 177 milliliters chopped green onions; 1 Tbsp light stick butter; 118 milliliters low-fat sour cream; 0 teaspoons pepper; 227 grams portobello mushroom caps, sliced and halved (about; 1 teaspoons salt

Portobello Mushroom Soup might be just the soup you are searching for. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 111 calories, 4g of protein, and 6g of fat per serving. A mixture of chicken broth, cream, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 34 minutes. It is perfect for Autumn.

Instructions

Melt butter in a Dutch oven over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add mushrooms, and cook, stirring constantly, 3 to 5 minutes or until tender.

Ingredients you will need

Mushrooms

Add green onions, and cook 2 minutes.

Ingredients you will need

Green Onions

Whisk together flour, broth, salt, and pepper in a medium bowl; add to mushroom mixture, stirring well to combine. Bring to a boil, and cook, uncovered, 1 minute.

Ingredients you will need

Mushrooms

Pepper

Broth

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Remove from heat.

Combine sour cream and half-and-half in a small bowl, stirring until well blended. Stir into mushroom mixture, and cook, uncovered, over low heat, stirring often, 12 minutes or until thoroughly heated.

Ingredients you will need

Sour Cream