INGREDIENTS

  • olive oil flavored cooking spray
  • 1 large red onion , sliced
  • 3 garlic cloves , chopped
  • 20 ounces portobello mushrooms , sliced
  • 4chicken stock cubes
  • 4 cups water
  • chives (optional)

DIRECTIONS

  1. Saute the onion and garlic until they are soft.I put a lid on the pan and added a splash of water to keep them from sticking.
  2. When softened, add the mushrooms and saute until they are soft.
  3. When the veggies are all cooked down add the stock cubes and the 4 cups of water and bring to a boil, stirring.
  4. Remove from the heat and allow to cool.
  5. Puree the soup with an immersion blender.
  6. Garnish with fresh chopped chives if you like, or as mentioned stir in some ff sour cream or a little reduced fat feta.