Portobello Mushroom Soup

Ingredients

• 14.5 ounce chicken broth fat-free reduced-sodium canned
• 0.5 cup half-and-half fat-free
• 2 tablespoons flour all-purpose
• 0.8 cup green onions chopped
• 1 tablespoon butter light
• 0.5 cup cup heavy whipping cream sour low-fat
• 0.3 teaspoon pepper 
• 8 ounces portobello mushroom caps halved sliced
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Melt butter in a Dutch oven over medium-high heat.
2. Add mushrooms, and cook, stirring constantly, 3 to 5 minutes or until tender.
3. Add green onions, and cook 2 minutes.
4. Whisk together flour, broth, salt, and pepper in a medium bowl; add to mushroom mixture, stirring well to combine. Bring to a boil, and cook, uncovered, 1 minute.
5. Remove from heat.
6. Combine sour cream and half-and-half in a small bowl, stirring until well blended. Stir into mushroom mixture, and cook, uncovered, over low heat, stirring often, 12 minutes or until thoroughly heated.