Next Generation Life Fitness

Mushroom Soup with Chive Cream

Preptime: 20 min.
Cooktime: 40 min.

Calories: 103
Carbs: 18g
Fat: 2g
Fiber: 3g
Protein: 6g
Satfat: 1g
Sodium: 191mg

Ingredients:
1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
2 small Russet potatoes
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
about 1 quart low-sodium chicken broth or vegetable broth
5 cups sliced mushrooms
1/4 cup chopped chives
3 tablespoons non-fat sour cream

Directions:
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, thyme and stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the mushrooms and simmer until tender, about 5 to 7 minutes.

5. Blend the chives and sour cream together and set aside.

6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

7. Serve the soup in bowls with a dollop of chive cream.