This was so good. I can't wait to eat the leftovers tomorrow for lunch when it will probably be even better. It was my first time making mushroom soup and my ingredients are a little random, because I just went with what I had and what I felt like throwing in. But it turned out great, so now YOU should go out and buy these random ingredients so that you can make it too. I did use a little real butter because there is something about mushrooms sauted in butter that can't be faked, but otherwise this is pretty darn healthy. I served it alongside some broiled pumpkin butter-topped salmon and bagel chips (I was going to make homemade croutons for it, but ended up running out of time). Anyway, the soup was awesome.
What you need:
2 tablespoons butter
1 medium onion, chopped
8 ounce container button mushrooms, sliced
1 portabella mushroom, sliced
1 leek, sliced into thin rings
1 head fresh garlic, cloves peeled and roughly chopped
2 1/2 cups beef broth
1 packet Onion and Mushroom Soup/Dip mix (I used Lipton Recipe Secrets)
1-2 teaspoons black pepper
3/4 cup 1 % milk
1/4 cup fat free cream cheese
1/4 cup red wine (I used a merlot)
Shredded Parmesan cheese and red pepper flakes (optional)
Start by sauteing the onions, mushrooms, and garlic in the butter over low heat. After a couple minutes, add the leek. Cook for another few minutes, or until everything is softened and JUST beginning to brown. Add the beef broth, packet of soup mix, and the black pepper. Simmer for 20 minutes. Turn off heat, add the milk and the fat free cream cheese, and use an immersion blender to puree everything. Stir in a little dried parsley and the red wine. Season with extra garlic powder and black pepper if you like (I did this, but I like things garlicky and peppery). Garnish with a bit of parmesan cheese and red pepper flakes. Enjoy!