WW LOW FAT MUSHROOM SOUP
This is a lovely soup, packed with veggies and flavour! The total recipe (not including milk) provides 2 Weight Watchers points.
Provided by Shuzbud
Categories Grains
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CREAM OF MUSHROOM SOUP (WEIGHT WATCHERS)
Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 7 Points values - WW remake: 2 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!
Provided by Crafty Lady 13
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
- Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.
LOW FAT AND FAST MUSHROOM SOUP
Make and share this Low Fat and Fast Mushroom Soup recipe from Food.com.
Provided by marna
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
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- Place cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 4 minutes.
- Meanwhile, off heat coat a Dutch oven with nonstick spray. Heat over medium-high heat. Add shallots and garlic and cook 3 minutes. Add mushrooms and sprinkle with thyme. Cook, stirring occasionally, until tender and mushroom liquid has evaporated, 6 to 7 minutes. Stir in ½ tsp salt and ¼ tsp pepper.
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