Portabella Mushroom Soup
0 Weight Watchers points per 8 ounces.
  1. Scrape the veins on the underside of the portabella mushroom caps off and set mushroom caps aside. If you’re making your own stock, add the scrapings to the stock mixture. If you’re using store-bought stock, add the scrapings to the stock and heat for 30 minutes. Strain through a sieve to remove the particles, and set stock aside.
  2. Heat a large pot to medium heat. Add butter and grated garlic. Stir to coat, and add thyme. Heat for about a minute, stirring constantly, until slightly browned.
  3. Chop portabella mushrooms and all but 3 ounces of white mushrooms into chunks. Reserve the remaining white mushrooms – uncut – until later.
  4. Add mushroom chunks to the pot. Stir thoroughly to coat.
  5. Reduce heat to medium-low. Cook for at least half an hour, stirring occasionally. Continue cooking and stirring until all the mushroom pieces are softened. This process extracts the moisture from the mushrooms and concentrates the flavor.
  6. Add stock to the pot and mix thoroughly. Cook for another half hour on medium heat.
  7. Pour soup into a blender, working in batches, and puree the soup. Return to the pot. Add salt and pepper, adjusting to taste.
  8. Cut remaining white mushrooms into thin slices. Ladle soup into bowl, and place a layer of mushroom slices on top of each bowl. Serve immediately.
Recipe Notes

Refer to How to Make a Stock to make your own stock for this recipe.