Lunch: Wild Mushroom Soup

If you can't find the assorted mushrooms that this recipe calls for, regular white button mushrooms work just as well.

Ingredients

1 teaspoon olive oil
1 onion, diced
1 stalk celery, diced
16 ounces assorted mushrooms (cremini, shitake, oyster, white), sliced
2 cloves garlic, minced
2 tablespoons flour
4 cups low-sodium, fat-free chicken broth
1 bay leaf
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
½ cup evaporated skim milk

Instructions

Add the oil to a soup pot over medium-high heat. Add the onion and celery and sauté until the onions turn clear, about 5 minutes.
Add the mushrooms and sauté until soft and all the liquid is evaporated, about 10 to 12 minutes. Add the garlic and sauté 1 more minute.
Add the flour to the mushrooms and sauté for 2 minutes, then add the broth and stir well, scraping up the bits at the bottom of the pan.
Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes.
Add the evaporated milk and simmer for 1 minute. Remove the bay leaf and then puree the soup with an immersion blender or in batches in a stand blender.

Chef Tip: Be sure to buy evaporated milk and not sweetened condensed milk.

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