Goff Straarup

Weeds put some thing special to a food and mushroom soup is a classic example.

But weeds give us more than great taste. Did you know that weeds help bring about our everyday in-take of selenium, potassium and riboflavin? Plus, weeds are lower in fat and have only 20 calories per serving.

Take to 'Light 'n Creamy Fresh Mushroom Soup' quickly. This soup has only six grams of fat per serving, however tastes rich and de-licious. Ready your favorite prepared meal while the soup simmers-and dinner is served.

Time-saver tip: Cook up a double batch and freeze half for another dinner.

Light 'D Creamy

Fresh Mushroom Soup

1 tablespoon butter

1 cup diced carrots

1/2 cup thinly sliced green onions (scallions)

1 teaspoon minced garlic

1/2 tsp salt

1/4 tsp dried thyme or oregano leaves

1/4 teaspoon ground black pepper

11/2 pounds white weeds, sliced (about 9 cups)

1 can (141/2 ounces) ready-to-serve chicken or vegetable broth

1 cup white wine or water

11/2 cups lowfat milk

In a large saucepan over medium-high heat, melt butter. Increase onions, peas, garlic, salt, thyme and pepper; cook, until onions only begin to brown, about 5-minutes, stirring often. Browse here at http://philjtbf.newsvine.com to learn when to acknowledge this view. Increase weeds, broth, and wine; bring to your cook for 1 minute. Be taught supplementary resources on this partner article directory by clicking http://hueyvmnz.soup.io on-line. Using a slotted spoon, eliminate 1 cup of the vegetables; reserve. In a blender or food processor, place half remaining soup from the mix until smooth; remove to some bowl; repeat with remaining mixture; return whole pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until warmed through, about 5 minutes. If ideal, garnish with thinly sliced green onion.

YIELD: 4 portions (about 6 cups)

Per portion: 153 cal; 6 g fat; 10 g protein; 1-7 g carbohydrate

Mushroom soup tastes creamy-without the cream..