Low-fat Cream Soup

Low-fat Cream of Mushroom Soup

Makes 6 servings

Ingredients:

1 tablespoon olive

oil 3 leeks, chopped (white part only)

2 garlic cloves, minced 1/2 sweet onion,

chopped 1 teaspoon

crushed red pepper Pinch kosher salt

Pinch fresh ground pepper 1 pound

fresh mushrooms,

chopped 1 tablespoon all-purpose flour

32 ounces beef, chicken, or vegetable stock

1 cup evaporated milk

1 tablespoon dried thyme

Directions:

- 1. Heat oil in a large pot over medium heat.

- Cook leeks, garlic, onions and red pepper, stirring frequently, for 5 minutes or until leeks are tender. Season with salt and pepper.

- Add mushrooms and cook, stirring occasionally, for 5 minutes until tender.

4. Stir in flour, stock, milk and thyme.

- Cook for about 10 minutes, stirring occasionally.

- Let cool slightly. In batches, pour soup into a blender or food processor and blend until creamy.

- A stick blender can also be used. Reheat when ready to serve. Simmer, do not boil.