Cream Of Mushroom Soup (Weight Watchers) - cooking recipe

Ingredients

2 teaspoons butter
1 onion, chopped
2 celery ribs, chopped
1 carrot, chopped
1 lb portobello mushroom cap, sliced
1 lb white mushroom, sliced
1 (48 ounce) can low sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup fat-free half-and-half
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme

Preparation

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.