Servings: 4
Serving Size: 1 cup
3 cups vegetable stock
2 cups button mushrooms, sliced
1 cup portobello mushrooms, sliced and “gills and stem removed”
1 tablespoon garlic, chopped
1 teaspoons onion powder
1 teaspoons garlic powder
¾ teaspoons sea salt
½ teaspoon black pepper
Bring vegetable stock to a boil. Remove the stem of the Portobello mushroom and scrape the gills out with a spoon. Slice into quarters. Add all ingredients to the soup. Simmer for 15 minutes. Add soup to the blender and blend until smooth. Reheat soup and serve hot. Add cornstarch if you thick it needs to be thickened. 1 tablespoon cornstarch to 1 tablespoon water to make a slurry.
Per serving: 61 calories, 1 grams fat, 6 grams protein, 11 grams carbohydrates, 2 grams dietary fiber