Ww Low Fat Mushroom Soup Recipes

LOW FAT AND FAST MUSHROOM SOUP

Steps:

• Chop the onion fine and place in non stick pan with butter and oil.
• Once onion is clear.
• add mushrooms and cook and beginning change color and smells great- Add all spices.
• Add broth and allow to cook uncover for 10-15 minutes.
• Remove from heat, with stick blender breakup larger pieces and thicken broth or place half the batch in the blender.
• Add Fat free half and half and salt and pepper to taste and enjoy.

WW LOW FAT MUSHROOM SOUP

Steps:

• Put the pearl barley in a pan with 3 cups cold water. Bring to the boil and simmer for 45 minutes, checking on it often to make sure it doesn't boil dry.
• Meanwhile, chop the rest of the veggies, including the garlic.
• Drain the pearl barley, rinse and drain again.
• Put the pearl barley, veggies, garlic and chicken stock in a pan, cover and simmer for 30 minutes until all the veggies are softened.
• Blend the soup well until it is of a smooth consistency.
• This makes quite a thick soup- I like to add milk after blending but you could simply increase the amount of stock you use.

CREAMY SPICED MUSHROOM SOUP (LOW FAT AND VEGAN)

Steps:

• Heat the olive oil in big pan and then add the onion and cook softly for about 5 minutes to allow the onions to soften.
• Add the garam masala and ground cilantro and stir into the onions.
• Add the potato and carrots and just allow to heat through for 1 minute.
• Add the mushrooms and the vegetable stock and bring to the boil.
• Reduce the heat, cover and cook for 30 minutes.
• Add the fresh cilantro and either transfer to a blender and blitz under smooth or use a hand held stick blender to whizz it up right there in the pan.
• Return to the heat and add any salt if you think it is needed (I didn't need it) and just heat through again to serve.