Weight Watchers Mushroom Soup Recipe

Listing Results Weight Watchers Mushroom Soup Recipe

WebInstructions. Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks, celery and garlic; sauté until soft, about 3 …

Cuisine: Italian,FrenchCategory: Lunch,AppetizersServings: 4Total Time: 39 mins1. Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks, celery and garlic; sauté until soft, about 3 minutes. Add mushrooms; sauté until they release juice, stirring frequently, about 5 minutes.
2. Add broth to pan and bring to a boil; reduce heat to low, cover and simmer 10 minutes.
3. Remove pan from heat and puree soup in saucepan using an immersion blender. Or puree soup in batches in a blender until smooth (be careful not to splatter the hot liquid) and then return to saucepan.
4. Add milk to pan and simmer 1 minute to heat through. Remove from heat and season to taste with salt and pepper. Yields about 1 1/2 cups per serving.

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WebIn a large nonstick saucepan combine 3 cups of the mushrooms with 11/2 cups of the broth; bring to a boil. Reduce heat and simmer, covered, about 20 minutes. Transfer to a …

Servings: 4Total Time: 1 hr 1 minCategory: Lunch,Appetizers1. In a large nonstick saucepan combine 3 cups of the mushrooms with 11/2 cups of the broth; bring to a boil. Reduce heat and simmer, covered, about 20 minutes. Transfer to a blender or food processor; puree.
2. Spray the same saucepan with nonstick spray and set over medium heat. Add onions, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add remaining mushrooms and cook, stirring occasionally, until vegetables are wilted, about 10 minutes.
3. Add pureed mushroom mixture to the saucepan, along with milk and remaining 1 1⁄2 cups broth; bring to a boil. Reduce heat and simmer, stirring occasionally, about 10 minutes. Add parsley, thyme, marjoram, and pepper; simmer 5 minutes.
4. Serving size: 1 1/4 cups

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WebInstructions. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium. Add …

Rating: 4.9/5(20)
Total Time: 30 minsCategory: SoupCalories: 65 per serving1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
2. Add celery, mushrooms, chicken bullion and butter and bring to a boil.
3. Cover and simmer until vegetables are soft, about 20 minutes.
4. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

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WebMelt the olive oil and butter together in a large pan. Add the mushrooms, onion powder and tarragon, and cook on a medium heat for 10 minutes. Using a slotted spoon, remove a quarter of the mushrooms and …

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WebDirections. Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until …

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WebMake it on the stove. Sauté onions and garlic in olive oil till translucent. Add mushrooms, salt, and black pepper and stir for 5 minutes. Add chicken stock, bouillon powder, cayenne pepper, and thyme. Stir …

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WebMushroom-Cauliflower Risotto. View Recipe. Easy homemade cauliflower rice stands in for regular rice in this healthy vegetable-based risotto, lowering both the calories and carbs in this …

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WebThrow in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and …

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WebInstructions. Clean, trim, and chop celery root and mushrooms. Peel and finely chop shallot and garlic. Sauté chopped vegetables in butter over medium heat in a heavy-bottomed saucepan …

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WebStart by placing the butter in the soup pot and then add the onions, celery, and garlic. Saute for 2 to 3 minutes. Add in the mushrooms to the mixture, along with the rosemary and thyme. After sautéing the …

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