Weight Watchers Mushroom Vegetable Soup recipe – 2 points

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Here’s a delicious soup, very thick and lovely. It’s one of my favorite soup recipes – it has lots of vegetables, it’s tasty, easy to make and low in fat.

Weight Watchers Mushroom Vegetable Soup recipe

Ingredients
1 lb whole mushrooms
1 cup carrots, finely chopped
2 tablespoons butter or margarine, divided
1 cup celery, finely chopped
2 garlic cloves, minced
1 cup onion, finely chopped
1 (14 ounce) can beef broth
1/4 cup tomato paste
2 cups water
2 tablespoons dry sherry
1 bay leaf
2 teaspoons parsley flakes
1/2 teaspoon fresh ground black pepper


Preparation
1. Clean the mushrooms, slice a few of them and set them aside. Chop the remaining mushrooms and saute them in 1 tablespoon butter in a large soup pot.
2. Add all the remaining vegetables (except the sliced mushrooms) and cook for about 6-7 minutes, stirring often.
3. Stir in the tomato paste, broth, water and seasonings.
4. Simmer, covered, over low heat for about 1 hour.
5. Remove and discard the bay leaf.
6. In a large skillet, melt the remaining 1 tablespoon butter and saute the sliced mushrooms until tender, then set them aside.
7. Using a blender, puree the soup in batches.
8. Return the mixture to the soup pot.
9. Add the reserved sliced mushrooms and sherry to the pot.
10. Heat gently, stirring often.

Servings: 6

Nutritional information for one serving:
WW points: 2
Calories: 115
Calories from fat: 44
Total fat: 4.9g
Cholesterol: 10mg
Total carbs: 10.7g
Fiber: 2.5g
Protein: 5.2g

Photo credit: Derf

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4 Responses to “Weight Watchers Mushroom Vegetable Soup recipe – 2 points”

  1. How about a lil extra pepper? Is that OK?

  2. Your soup does look so creamy and delicious. thanks

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