CREAMY MUSHROOM SOUP
49
Try this and you’ll never eat canned cream of
mushroom soup again!
Serves: 6
Serving Size: 13 oz
Prep Time: 15 minutes
Inactive: 0 minutes
Cook: 1 hour
TOTAL: 1 hour 15 minutes
Ingredients:
• 4 oz crimini (baby bella) mushrooms
• 4 oz white mushrooms
• 3 whole portobello mushrooms
• 1 teaspoon golden curry powder (optional)
• 2 cups no-fat/no-salt chicken broth
• 16 oz pinto beans or adzuki beans, cooked or canned
• Frank's Red Hot Sauce
®
(or preferred hot sauce) to taste
• 2 tablespoons flax seeds
• 4 tablespoons quinoa, uncooked and rinsed
• 3 oz frozen seasoning blend (onions, celery, red pepper, green pepper, cilantro)
• 3 cups plain unsweetened almond or soy milk
• 1 teaspoon Tone's Rosemary Garlic Blend
®
(or similar spice blend)
Instructions:
Slice crimini and white mushrooms in 1/4 inch thick slices. Slice portobello caps to the same size.
Saute mushroom blend in 2 tablespoons water until cooked through. Drain and rinse thoroughly.
Return cooked mushrooms to pot and add chicken broth, curry powder, beans, hot sauce, flax,
quinoa and seasoning blend. Bring to a boil then simmer on low heat to reduce liquid by 1/4. Add
3 cups plain almond milk (or soy if preferred) and Tone's Rosemary Garlic Blend
®
. Continue to
simmer and stir until desired consistency is reached. Eat healthy!
Nutritional Value:
Tom from Store 266
in Orlando, FL
389
CALORIES
per serving
Calories: 389
Fat: 4.4 g
Cholesterol: 0 mg
Sodium: 226 mg
Carbohydrates: 63.7 g
Dietary Fiber: 15.2 g
Sugars: 8.0 g
Protein: 24.2 g
per serving
Weight Watchers
9
PointsPlus
value
®