Appetizers / Soups / Salads

Rosemary Mushroom Soup is for Soup.

Rosemary Mushroom Soup takes 15 minutes to prepare.

Rosemary Mushroom Soup takes 30 minutes to cook.

Rosemary Mushroom Soup makes 3 servings.

The ingredients for Rosemary Mushroom Soup are:

1 tablespoon olive oil
1/2 c. chopped onion (can add more)
12 oz. baby portabella mushrooms, sliced
1 teaspoon fresh rosemary, chopped
1 teaspoon minced garlic
1/2 tablespoon soy sauce (low sodium if you like)
1 cup chicken broth-fat free
1/2 c. skim milk
1 1/2 tablespoon all purpose flour
1/2 tsp salt
ground black pepper to taste
1 teaspoon lemon juice
1/8 c. chopped fresh parsley
1/4 c. fat free sour cream

Here is how you make Rosemary Mushroom Soup:

Saute onion and garlic in olive oil until onions are just tender. Add mushrooms and rosemary and saute for 5 minutes. Stir in the broth and soy sauce. reduce heat to low, cover and simmer for 15 minutes.In a seperate bowl, whisk milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 minutes more, stirring frequently. Stir in the salt, fresh ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3-5 minutes. DO NOT BOIL. Serve immediately. Number of Servings: 3Recipe submitted by SparkPeople user SHELBYBEAR.

The nutritional information for Rosemary Mushroom Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 139.5

• Total Fat: 5.2 g
• Cholesterol: 4.4 mg
• Sodium: 922.2 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 2.7 g
• Protein: 6.9 g