Mushroom Soup

Prep time: 5 to 10 minutes

Cook time: 20-25 minutes

Recipe makes: 4 servings

What you need:

• 1 32-ounce box of low-sodium vegetable broth (non-vegetarians can use low-sodium chicken stock)
• 2 10-ounce packages of sliced baby bella or shitake mushrooms
• 2 large stalks celery, washed
• 1 small onion
• 1/2 cup 1% milk, optional (can also use skim milk)

Equipment and supplies:

• Knife and cutting board
• Blender
• Medium to large pot
• Measuring spoons and cups

What to do:

1. Cut celery and onion into small pieces.
2. Pour broth into a medium pot and set heat to medium. Add celery, mushrooms, and onion. Bring to a boil, then cover and simmer until vegetables are soft, about 20 minutes.
3. Remove 2 cups of soup from the pot and place it into the blender. Add milk, if using. Be careful when blending hot liquids — make sure the lid is on tightly and that you hold it down with your hand using a kitchen towel.
4. Pour the blended soup back into the pot with the rest of the soup. Stir and continue to cook for 2 minutes more. Serve.

Nutritional analysis (per serving):

• 70 calories
• 7g protein
• 0.5g fat
• 0g sat. fat
• 11g carbohydrate
• 2g fiber
• 0mg cholesterol
• 120mg sodium
• 5g sugars

Serves: 4

Serving size:1 1/2 cup

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