Double Mushroom Soup - 4 points

Double Mushroom Soup - 4 points

Source: WW Jan/Feb 2012
Prep: 20 min.  Slow-cook: 3 hours   Serves 4

1 (.35 ounce) package dried mushrooms, preferably porcini
1/2C boiling water
3C reduced sodium beef or veggie broth
1/4 pound small white mushrooms, sliced
1 carrot, halved lengthwise, and sliced
1 celery stalk with leaves, thinly sliced
1 small red onion, quartered and thinly sliced
1 small bay leaf
3/4 tsp dried dill
1/2 tsp salt
1/8 tsp black pepper
2Tbsp chopped fresh flat-leaf parsley
1/2C low-fat sour cream
2 slices Canadian Bacon, cut into matchsticks

Mix dried mushrooms and water in small bowl; let stand until softened, 20 minutes.  Remove mushrooms and reserve liquid.  Rinse mushrooms; pat dry and finely shop.  Pour liquid through fine sieve set over 5 or 6 quart slow cooker.

Add dried mushrooms and next 9 ingredients to slow cooker.  Cover and cook 3 hours on high or 6 hours on low.  Discard bay leaf, stir in parsley, divid soup among four bowls; top evenly with sour cream and bacon.

Per serving (1 & 1/4Cups)  145 calories, 7G total fat, 3G sat fat, 0G trans fat, 18MG chol, 581MG sodium, 10G carb, 4G sugar, 2G Fiber, 11G Protein, 79MG calcium, points 4