Many-Mushroom Soup

Makes 4 servings

POINTS® value | 1 per serving

Ingredients

• Nonstick cooking spray
• 3 medium shallots, finely chopped
• 8 oz cremini mushrooms, cleaned and finely chopped
• 4 oz shiitake mushrooms, stems discarded and the caps finely chopped
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1/2 tsp rubbed sage
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 cups reduced-sodium vegetable broth

Instructions

1. Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
2. Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
3. Add the thyme, sage, salt and pepper; cook 30 seconds.
4. Pour in the broth; bring to a simmer, scraping up any browned bits on the pan's bottom with a wooden spoon. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.

Variations

• Creamless Creamy Mushroom Soup POINTS® value | 3 per serving
  Using the small holes of a box grater, grate a 5-ounce peeled baking or Russet potato into the soup after it has simmered 10 minutes in step 4. Stir constantly during the last 5 minutes of cooking to prevent sticking.
  
• Mushroom and Wild Rice Soup POINTS® value | 3 per serving
  Add 1 cup cooked wild rice after the soup has simmered 10 minutes in step 4.
  
  
• Shrimp and Mushroom Soup POINTS® value | 3 per serving
  Add 8 ounces peeled and deveined medium shrimp (about 30 per pound), chopped, after the soup has simmered 10 minutes in step 4.
  
  
• Italian Mushroom Soup POINTS® value | 2 per serving
  Substitute rosemary for the sage. Reduce the broth to 3 cups; add one 14-oz. can diced tomatoes with the remaining broth.
  
  
• Mushroom Pasta Sauce POINTS® value | 2 per serving
  Omit salt. Continue simmering the soup in step 4 for a total of 45 minutes, until reduced to 2 cups. Whisk 1 teaspoon cornstarch into 1 tablespoon orange juice; stir into the sauce during the last minute of cooking to thicken.