Cream of Mushroom Soup

• Nonstick cooking spray
• One 12-ounce package sliced button mushrooms
• 1 small yellow onion, chopped fine
• 2 garlic cloves, chopped fine
• Salt and freshly ground black pepper
• 2 cups low-fat, low-sodium chicken broth
• 1 can evaporated skim milk

1. Heat a large saucepan over high heat.
2. When the pot is hot, spray it with cooking spray.
3. Add the mushrooms, onion, and garlic.
4. Saute until the mushrooms have released most of their liquid and are starting to become tender, about 5 minutes.
5. Season the mushrooms with salt and pepper to taste.
6. Add the chicken broth and evaporated skim milk.
7. Cover, and bring the soup to a boil.
8. Reduce heat and simmer until the mushrooms are completely tender, about 8 minutes.
9. Working in two batches, puree the soup in a blender until smooth.
10. Return the soup to the pot to reheat.
11. Season with salt and pepper to taste, and serve.
12. Fat: 46g (before), 0.8g (after)
13. Calories: 875 (before), 106 (after)
14. Protein: 11g
15. Carbohydrates: 16g
16. Cholesterol: 5mg
17. Fiber: 1g
18. Sodium: 534mg

nonstick cooking spray, button mushrooms, yellow onion, garlic, salt, lowfat, milk

Taken from www.epicurious.com/recipes/food/views/-cream-of-mushroom-soup-374903 (may not work)