My Lite Cream Of Mushroom Soup Food

MY LITE CREAM OF MUSHROOM SOUP

Steps:

• Boil water and add the boullion cube. Stir to dissolve.
• Pour into a food processor and drop in the slice of bread.
• Add cottage cheese and blend until the mixture is liquid.
• Add 3 mushrooms one at a time until the mixture is well blended.
• Pour into a microwave safe bowl. Chop the fourth mushroom and add.
• Cover and microwave on high for 1 minute. Vent and stir. Microwave again 1 minute making sure that lid is vented. Enjoy right away!

MUSHROOM SOUP

Steps:

• Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
• Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
• Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

LIGHT MUSHROOM SOUP

Steps:

• In a 2 1/2-quart souffle dish, melt butter, uncovered at 100 percent power for 1 minute 15 seconds. Meanwhile, finely chop mushrooms in food processor. Add to melted butter, with scallions and celery leaves. Stir to coat with butter. Cook, uncovered, at 100 percent power for 3 minutes or until mushrooms look limp.
• Dissolve cornstarch in chicken broth. Add chicken broth mixture, cream, cumin, dill seed and dried boletus, if used, to mushrooms. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent power for 6 minutes. Pierce plastic to release steam. Season with salt, lemon juice and hot pepper sauce. Serve hot.