5
Submitted by Crafty Lady 13
"Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 7 Points values - WW remake: 2 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
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ingredients
- 2 teaspoons butter
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 carrot, chopped
- 1 lb portobello mushroom cap, sliced
- 1 lb white mushroom, sliced
- 1 (48 ounce) can low sodium chicken broth
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup fat-free half-and-half
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
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directions
- Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
- Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.
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Reviews
-
We had just gotten the Jan/Feb'10 issue and I saw this recipe in there! I had to try it. It came out very good. I used EVOO instead of butter. I also used only about 3/4 lb of portobello - I just didn't want to buy another package and have too much. The package I bought was 2 large caps. I did use 1 lb of the button mushrooms. I used 3 cans of low sodium chicken broth and 1 can (12 oz) of evaporated skim milk. I didn't have fresh herbs so I used 1 tsp dry sage and 1 tsp dry thyme. We think it turned out pretty good. I also used my hand blender instead of a processor or blender.
Sky Hostess
-
Really good mushroom soup! Will make again for sure.
55tbird
-
This soup was a major hit with the family on a cold Midwestern evening. I used several kinds of mushrooms, cremini, portobello, sh*take, and maitake, since I could pick them all up at the local international grocery. I also used an immersion blender, which cut down on the prep time substantially. I will definitely make this one again.
ClarkeCC
-
I made this soup tonight for my family and it was very good. Had to use dried herbs but it was still a good soup. Will be making this again.
mspurple66_12312966
-
Excellent Soup! I decided to make this on a cold Iowa winter evening. I used the pack of two big size portabello mushroom caps and used regular chicken broth since store didn't have the low sodium in the big can. For the fresh sage & thyme I ended up using 1/4 tsp each of ground sage and ground thyme. This recipe did take a little longer to make than I thought with 30 minutes to simmer & 30 minutes to cool but the outcome of this soup is SO worth it! Will definetly be making this again. A keeper!!!
BBoop999
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RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
- 46 Followers
- 297 Recipes
- 67 Tweaks
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>
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