Cream of Mushroom Soup for Two

No one in this house enjoys mushrooms but me... Well, my daughter loves them raw, but doesn't want any cooked ones in her food. The worst part about this is that I LOVE mushrooms, crave them even. I must get my fix every once in a while. I had a pack of mushrooms in the fridge that had to be consumed before they died. Pressed for time and starving I concocted this cream of mushroom soup. It did it, I was pleased, I had my mushroom dose! I fed the soup to the mushroom hatin' kids, didn't tell them what it was, and they ate it ALL! Suckers!! I think its a texture thing and not a taste thing. That gives me the liberty to make some cramy mushroom sauce next time we have pasta... poor Papa Tomata, he'll be all alone hatin' on the mushrooms!


Ingredients
small container fresh mushrooms (1/2 lb)
3 cups vegetable broth
2 tbsp dried onion flakes
1/4 tsp dried thyme
2 tbsp fat-free cream cheese

Directions
- Add mushrooms, broth, onion flakes, and thyme in a medium pot and bring to a boil. Let simmer for about 10 minutes until mushrooms are soft.
- Remove from heat and stir in cream cheese.
- With a hand mixer, puree the soup.

Nutritional Data
1 WW point
77.4 cal
0.4 g fat
2.5 g cholesterol
12.9 carbs
1.8 g fiber
5.6 sugars
6.5 g protein

Asian-Style Mushroom Soup

You might find a lot of soup recipes on this site during the winter months as I always make some to warm up. We have soup mostly every day, especially since our little guy is so fond of all types of soup.

This soup was not a winner with the kids, nor was it with the mushroom-hatin' man... but it didn't stop me from cooking up a batch. I personally love mushrooms, and now I have some delicious soup to last me the week for lunch! Hope you enjoy it... and if you don't like mushrooms, you could always omit them and switch them with broccoli or double up the other vegetables in the soup (especially the Napa)!

Ingredients
(6 servings)

1 tbsp olive oil
1 small onion, cut in half and sliced
1 small carrot, julienned (about 3/4 cup)
1 garlic clove, chopped or minced
1 tsp fresh ginger, minced or grated
1 small red bell pepper
5 cups beef broth
1 tbsp Soya sauce
2 cups Napa cabbage, chopped
8 large mushrooms, sliced (approx 200 gr)

Directions
- In a large pot, heat oil. Add onions and carrots and cook for 5-10 minutes until softened.
-Add red pepper, garlic, ginger and cook another minute.
-Add beef broth, soya sauce, mushrooms and napa and bring to a boil while covered.
- Once boiling, and mushrooms and Napa are softened but still have a little crunch, remove from heat and serve.

Nutritional Data
1 serving = 1 cup
1 WW point
61.2 cal
2.9 g fat
5.5 g carbs
1.3 g fiber
4.3 g protein