Low Fat Cream of Mushroom Soup

1 lb mixed fresh mushrooms, chopped

3 leeks, white part only sliced

2 garlic cloves, minced

1/2 sweet onion, chopped

Dash of Kosher Salt

Dash of fresh ground pepper

1 tablespoon of flour

1 cup skim milk

1 tablespoon of dried thyme

1 teaspoon of crushed red pepper

32 ounces or 1 quart of beef or chicken stock

1 tablespoon olive oil

1 large stock pot

1 wood spoon

Blender or immersion blender

1.  Heat olive oil in a large stock pot and add leeks, garlic, onions and crushed red pepper. Add dash of salt and fresh ground pepper. Cook for about five minutes or until the leeks are soft and slightly brown. Add sliced mushrooms and cook until the mushrooms are soft and darker brown.

2. Sprinkle flour into the cooked leek mixture and combine thoroughly. Immediately add stock, milk and thyme. 

3. Cook mixture for about ten minutes and all ingredients are thoroughly cooked through. Insert immersion blender on medium speed and blend to your desired consistency. If you use a blender, blend soup in batches and reheat to serve immediately.

Recipe used with permission from www.ehow.com

Picture used with permission from www.foodnetwork.com

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