This soup is creamy, low fat & delicious! I've used fat free half & half instead of the heavy cream, and low fat sour cream, but you can certainly do it either way! Serve this along with a nice salad or 1/2 sandwich...and your meal is on the table. ENJOY!
1. Melt butter in a Large Pot or Dutch oven over medium-high heat. Add mushrooms, and cook, stirring constantly, 3 to 5 minutes or until tender. Add green onions, and cook 2 minutes.
2. 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. Remove from heat.
3. 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, 15 minutes or until thoroughly heated. If you want to at this point use an immersion blender to make it smooth & creamy instead of having actual mushroom pieces visible, you can do that as well. Yield: 6 Hearty servings