Source: dLife

Creamy mushroom, shallot, and celery soup.

Servings

1 tsp olive oil
2 medium shallots , chopped
1 medium celery stalks , sliced
12 fresh mushrooms (med) , sliced
2 cup fat free milk
1 tbsp whole wheat flour
0.25 tsp salt
1 pinch black pepper
1 pinch ground nutmeg
2 tbsp cooking sherry
1 pinch paprika
1 tbsp chopped parsley

1 Heat the oil in a nonstick saucepan. Saute the shallots and celery for about 5 minutes.
2 Mix in the mushrooms and cook for another 5 minutes.
3 Put the milk, flour, salt, pepper, nutmeg, and sherry in a blender and pulse until well mixed.
4 Spoon in the mushrooms mixture and blend until smooth.
5 Transfer to the saucepan and cook until the soup becomes thick.
6 Sprinkle with the paprika and parsley.

Remove the salt from the ingredients to decrease your sodium intake.