Mushroom Soup

About a year ago, when I was pregnant with my baby girl, I was having a moment of feeling that meat was icky and soup was delicious. My friend Charlotte gave me this lovely recipe for a mushroom soup that feels creamy but has no cream in it. I changed it up a little bit, because I wanted to add onions and remove some of the fat. In all, it's delicious and about a point per serving (based on 6 servings)

cooking spray
1 medium onion, chopped
3 cloves garlic, minced
2 boxes of mushrooms, chopped really well
salt, pepper, sage, thyme, parsley (or, as Charlotte says, "season with stuff you like")
1 box (4 cups) chicken or vegetable broth

Saute onions and garlic in cooking spray. When onions become soft, add mushrooms. Season with stuff you like (my seasonings above). Add one box of fat free chicken or vegetable broth. Bring to a boil and reduce to a simmer, and allow to simmer at least 1/2 hour. Blend with an immersion blender until mostly smooth.

I had some fresh parsley, so I served this garnished with a little chopped parsley. Delicious!