10 oz sliced mushroom (I used baby portabello)
1 can Beef broth
2 Tbs whipping cream
Lemon juice, parsley, S&P to taste
1 Tbs butter
1 Tbs minced garlic
In saucepan melt butter, add garlic for 30 sec, add mushrooms. Cook until tender and reduced in size. Add broth to pan. Bring to a boil, reduce heat to med, cover and cook 10 minutes. Puree contents of pan with parsley to taste, return to pan, add whipping cream and lemon juice to taste, return to boil. Serve!
I approximated at about 4 ww points for 1/2 of soup made.
