Creamy Wild Mushroom Soup

Ingredients:

-2 tbsp butter

-675g mixed wild mushrooms, tough stems removed, chopped

-2 tsp fresh rosemary, chopped

-5 cloves garlic, minced

-2 C vegetable broth

-2 C water

-¼ C mascarpone cheese

-1 tbsp lemon juice

-½ tsp each salt and pepper

Pinch of nutmeg

Method:

• In a large heavy-bottomed saucepan, melt butter over medium heat; cook mushrooms and rosemary, stirring occasionally until mushrooms are tender and starting to brown, and almost no liquid remains, about 10 minutes.

• Add garlic, cook, stirring, until fragrant, about 1 minute. Stir in broth and water; bring to the boil.

• Reduce heat and simmer, stirring occasionally for 10 minutes.

• Puree soup in a blender until smooth. Return soup to the saucepan, and heat over medium-low heat

.• Whisk in mascarpone, lemon juice, salt, pepper and nutmeg.

Makes 4 servings;

*count each serving as 3 fats.

Recipe courtesy of Canadian Living.