Olive oil cooking spray
1 Tablespoon Olive Oil
1 cup chopped onion
1 cup chopped leek
2 large cloves garlic, minced
1 3/4 pounds assorted mushrooms: white button, shiitake, portobello, cremini, etc., cleaned and sliced
8 cups 98% fat free, no salt added canned beef broth
1 teaspoon fresh thyme leaves (or 1/4 teaspoon, crushed dried)
1 cup evaporated skim milk
salt to taste (optional) and freshly ground pepper to taste
chopped fresh parsley for garnish
Lightly coat a 6-quart pot with cooking spray. Add olive oil and place over low heat. Add onion, leek, garlic and saute until vegetables are limp, about 5 minutes.
Raise heat to medium-high and add mushrooms and continue to saute, stirring ocassionally, until mushrooms are tender, about 12 minutes.
Stir in broth and thyme. Reduce heat and simmer, partially covered, for 20 minutes.
In small batches, puree in a food processor or blender. Be careful, as hot mixture will expand. Return to pot and stir in evaporated milk. Season with salt and pepper as desired. Heat thorugh, but do not allow mixture to boil.
Serve in small soup bowls. If desired, sprinkle each serving with chopped parsley.
Makes 10 servings.