Ingredients

Preparation 20 minutes, cooking time 15 minutes

1 tablespoon butter
1 cup diced carrots
1/2 cup thinly sliced green onions (scallions)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried thyme or oregano leaves
1/4 teaspoon ground black pepper
1 1/2 pounds white mushrooms, sliced (about 9 cups)
14 1/2-ounce can ready-to-serve chicken or vegetable broth, or 1 3/4 cups homemade chicken stock or broth
1 cup white wine
1 1/2 cups low-fat milk
Extra sliced green onions, optional garnish

Directions

In a large saucepan over medium-high heat, melt butter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add mushrooms, broth and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the vegetables; set aside. In a blender or food processor place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion. Makes 4 servings (about 6 cups).

Nutrition information per serving: 153 cal., 6 g fat, 10 g pro., 17 g carbo.