Light Mushroom Soup [Bulkbites.com]

• Servings: 1
• Time: 20 minutes

I named it light mushroom soup as it does not contain any cream or cheese, which makes it easy to digest. This soup is made with Portobello mushroom and green peas. The portobello mushroom provides a meaty flavor to the soup and is known for its anti-inflammatory properties. On the other hand green peas provide protein and necessary fiber. It is a valuable addition to your regular meal plan, and a perfect late night meal as well.

Nutrition

• calories: 260
• protein: 9
• carbs: 46
• fat: 5
• saturated fat: 0.79
• polyunsaturated fat: 0.67
• monounsaturated fat: 3.35
• cholesterol: 0
• sodium: 1574
• potassium: 458
• dietary fiber: 7.17
• sugars: 9.08
• vitamin a: 105
• vitamin c: 14
• calcium: 127
• iron: 6
• magnesium: 0
• complex carbs: 29.75
• other fats: 0.19

Ingredients

• 1 mushroom chopped Portobello Mushroom, fresh, raw
• 1 cup Peas, green, frozen, cooked, boiled, drained, with salt
• 1 cup SWANSON BROTH, Vegetable Broth
• 1 stalk, large Celery, raw
• 1 tbsp chopped Onions, raw
• 1 tbsp Sauce, worcestershire
• 1 tbsp, leaves Spices, thyme, dried
• 1 dash Salt, table
• 1 tsp, ground Spices, pepper, black
• 1 tsp Oil, olive, salad or cooking

Instructions

• Heat oil in a deep sauce pan; add onion, carrot and celery cook until translucent over medium heat.
• Add minced garlic, green peas, mushrooms and thyme.
• Cook for 5 minutes on medium low heat.
• Add stock, Worcestershire sauce, red pepper flakes and season with salt and pepper.
• Reduce heat to low and simmer for 10 minutes.
• Add for seasonings to taste and serve warm.