Appetizers / Soups / Salads

Mushroom Veggie Puree Soup is for Soup.

Mushroom Veggie Puree Soup takes 15 minutes to prepare.

Mushroom Veggie Puree Soup takes 45 minutes to cook.

Mushroom Veggie Puree Soup makes 6 servings.

The ingredients for Mushroom Veggie Puree Soup are:

*Mushroom, Baby Portobello (84 g), 252 gram(s)
Carrots, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
*1 med yellow onion, 1 serving
*Always Fresh - Minced Garlic (5ml teaspoon), 1 serving
Tomato, grape (3oz = appro 12 tomatoes), 3.25 oz
kale, raw, 6 cup
*Carapelli Extra Light Olive Oil, 1 tbsp
Swanson Chicken Broth 99% Fat Free, 6 cup

Bring to boil for 45 minutes....cool a bit then puree in blender or food processor

Here is how you make Mushroom Veggie Puree Soup:

Mushroom, Baby Portobello (84 g), 252 gram(s) Carrots, raw, 1 cup, chopped Celery, raw, 1 cup, diced *1 med yellow onion, 1 serving *Always Fresh - Minced Garlic (5ml teaspoon), 1 serving Tomato, grape (3oz = appro 12 tomatoes), 3.25 oz kale, raw, 6 cup *Carapelli Extra Light Olive Oil, 1 tbsp Swanson Chicken Broth 99% Fat Free, 6 cup Bring to boil for 45 minutes....cool a bit then puree in blender or food processorServing Size: Makes 6 - 1 cup portionsNumber of Servings: 6Recipe submitted by SparkPeople user HEATHERT517.

The nutritional information for Mushroom Veggie Puree Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 98.2

• Total Fat: 2.9 g
• Cholesterol: 5.0 mg
• Sodium: 1,032.2 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 3.1 g
• Protein: 5.2 g