Ww Low Fat Mushroom Soup Food

GOTTA BE THE BEST LOW FAT MUSHROOM SAUCE EVER!!

Steps:

• This sauce is really quick and only takes about 5 minutes to make once everything is prepared!
• White mushrooms are fine to use if you don't have Portabelo and you can chop them or slice them - whatever you prefer.
• Put the oil or butter in a medium sized fry pan with the mushrooms and cook them on a medium heat until they start to soften slightly. Add 3/4 can of evaporated milk and the tablespoon of balsamic vinegar and keep it at a medium heat.
• While the mushrooms are cooking in the milk (this won't take long!) quickly mix a little of the milk with the cornflour to form a paste. Add this to the sauce and keep stirring and it will start to thicken. Don't be afraid to bring it to the boil, it won't go funny.
• This is where it is up to you how thick you want the sauce! If it becomes too thick just add more Evaporated Milk till you get the desired consistency. If it is not thick enough just make up some more cornflour paste and add it a little at a time until it is just right. You really can't fail to get it the way you want. The best advice I can give is don't have the pan too hot and make sure you keep stirring!
• Also taste it before you add any salt and pepper as the Balsamic gives it such a nice flavour you don't want to overpower the sauce with too much salt and pepper. If it doesn't have enough flavour, add another dash of Balsamic Vinegar. It really is that simple!
• Pour it over steak and chips or any meat that takes your fancy! Or you can cook up some cubed chicken breast and add them to the sauce and serve with mashed potatoes and greens for a healthy delicious meal! This recipe can easily be doubled.
• One tip to give it your sauce more flavour is after you have cooked your steaks use the same pan and leave the juice. It saves on washing and adds that richness. Get saucy!

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.

CREAM OF MUSHROOM SOUP (WEIGHT WATCHERS)

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

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.