Creamy Shiitake Mushroom Soup

• 1 small onion, diced
• 1 teaspoon olive oil
• 1 cup sliced shiitake mushroom
• 2 cups fat free chicken broth
• 2 teaspoons soy sauce
• 1/8 teaspoon ginger
• 1/8 teaspoon Chinese five spice powder
• 3 tablespoons half-and-half
• freshly cracked pepper

1. In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
2. Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
3. In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
4. Cook on low for one minute more and then serve with freshly cracked pepper on top.

onion, olive oil, shiitake mushroom, chicken broth, soy sauce, ginger, spice powder, freshly cracked pepper

Taken from www.food.com/recipe/creamy-shiitake-mushroom-soup-141211 (may not work)