Ww Cream of Mushroom Soup

• 1 lb mushroom, coursely chopped
• 3 cups low sodium chicken broth
• 1 teaspoon vegetable oil
• 2 small onions, chopped
• 1 carrot, peeled and sliced
• 1 stalk celery, diced
• 1 cup evaporated skim milk
• 3 tablespoons wheat flour
• 14 cup parsley, chopped
• 14 dried thyme
• 14 teaspoon dried marjoram
• salt and pepper

1. Combine 3 cups of mushrooms with 1 1/2 cups of broth and bring it to a boil.
2. Reduce the heat and simmer covered about 20 minutes, then puree it in a food processor or blender.
3. While simmering, heat the oil in a large skillet and sautee onions, carrot and celery for about 5 minutes.
4. Add the remaining mushrooms, cook stirring 10 minutes.
5. Add the puree and the remaining broth to the saucepan.
6. Whisk the flour and milk together until smooth and then whisk into the saucepan.
7. Bring to a simmer (do not boil) while stirring occasionally anout 15 minutes.
8. Add the herbs and simmer another 5 minutes.
9. Add salt and pepper to taste.

mushroom, chicken broth, vegetable oil, onions, carrot, celery, milk, flour, parsley, thyme, marjoram, salt

Taken from www.food.com/recipe/ww-cream-of-mushroom-soup-117107 (may not work)