Cream of Mushroom Soup
(4 portions)

This soup was adapted from an old WW cookbook called Favorite Recipes was was from Nancy Sanders in Youngstown, Ohio. It is really good an easy to make

2 1/2 c. chopped cauliflower
1/3 c. each sliced carrots and sliced celery
1 small onion, minced
1 1/2 c. chicken bullion
1 c. skim or 1% milk
2 Tbsp. Bromel and Brown Butter
3 c. sliced mushrooms
1 glove garlic, minced
1 Tbsp. chopped fresh parsley
salt and white pepper to taste

  1. In a saucepan, combine cauliflower, carrots, celery, onion and bullion. Bring to a boil, reduce heat and cook until tender, about 15 minutes.
  2. Remove from heat, mix in milk and puree in a blender. Add parsley and set aside.
  3. In a saucepan, heat B&B Butter and add garlic; sauté a little and then add in mushrooms. Sauté until lightly browned (use some extra bullion if stuff sticks to the bottom of the pot).
  4. Add in pureed veggies and cook until thoroughly heated.

If you want to make this a full lunch, try steaming about 2 c. of various veggies (like snap peas, spinach or mixed baby lettuce, brocolli bits or brocolli slaw) in 1/2 c. of chicken bullion. When done but still crisp, add in one portion of the Cream of Mushroom soup - the extra veggies add a lot of bulk and make the soup more filling for a complete lunch for only 1 point! Now, try having a WW Giant Chocolate Bar for only 1 point for dessert.


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