The Best of Polish Cooking/Karen West 2000

Roasted Garlic and Mushroom Soup
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
3 tablespoons butter substitute 1 pound fresh mushrooms, rinsed, sliced 1 small onion, peeled, diced
2 pints vegetable or chicken broth (3 10-1/2 ounce cans non-fat chicken broth) 1 roasted garlic bulb juice of 1/2 lemon
2 tablespoons light sour cream (optional) parsley springs for garnish



1 Saute the mushrooms (reserving several for garnish) and onion in the butter until the mushrooms are wilted and the onion is translucent. Meanwhile, bring the broth to a boil. Add the lemon juice, mushrooms, onion, and roasted garlic pulp. Heat through. If desired, briskly stir in the sour cream and serve immediately. Garnish each bowl with a sprig of parsley and tow thin mushroom slices.

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