Cream of Mushroom Soup

So much yummier (and healthier) than the canned condensed stuff.

I like to use a combination of white button and baby bella mushrooms.  Keep in mind, though, that if you use baby bellas, your soup will be light brown in color, and not white like the traditional cream of mushroom soups.

Cream of Mushroom Soup

Ingredients:

• 2 tablespoons Smart Balance
• 1 shallot, minced
• 3 8oz. containers of sliced mushrooms (I used 1 white button and 2 baby bellas tonight)
• Tastefully Simple Seasoned Salt
• 1 teaspoon dried thyme
• 1 carton (4 cups) chicken broth
• 1 can (12 oz.) fat-free evaporated milk
• couple tablespoons of whole wheat flour

Directions:

• In a large pot, sauté the minced shallot in melted Smart Balance for a minute until fragrant.
• Add the sliced mushrooms and stir for a couple of minutes.  Season with TSSS and thyme.
• Add in the carton of chicken broth.  Bring to a boil, then reduce heat, cover and simmer until the mushrooms are soft, 15 - 20 minutes.
• Use an immersion blender for a few seconds to puree the soup; I like to leave it somewhat chunky.
• In a small bowl, whisk the evaporated milk with a couple tablespoons of whole wheat flour.  Add to the soup, increase heat and bring to a boil, then reduce heat again and simmer until thickened, about 5 minutes.
• Serve while hot.