Mushroom Zucchini Soup
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| 1 ½ | pounds |
zucchini
|
|
| 2 | pounds |
mushrooms
fresh |
|
| 6 | oz |
cream cheese
with chives |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | teaspoon |
curry powder
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 680.4 | g |
zucchini
|
|
| 907.2 | g |
mushrooms
fresh |
|
| 6 | oz |
cream cheese
with chives |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 5 | ml |
curry powder
optional |
|
Directions
Bring chicken broth to boil in large saucepan.
Slice zucchini 1 inch thick.
Clean then break mushrooms in half. Add the vegetables to the boiling broth.
Cover and simmer 7 to 8 min. Purée with cream cheese in blender or food processor.
Add salt and papper to taste, and curry powder if desired.
