Mushroom Soup II

A very light delicious mushroom soup for Fall that's plenty filling without a ton of calories.

Ingredients

• 1 tbsp light butter
• 1 tbsp olive oil
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1 cup pieces or slices mushrooms
• 1 cup yellow sweet corn
• 4 cups fat free chicken broth
• 1 tbsp parsley
• 4 tsps garlic
• 1 tsp black pepper
• 1 tsp salt

Directions

1. Heat butter and oil in a skillet over medium-high heat.
2. Add celery, onions, mushrooms and garlic. Sauté 3 minutes or until lightly browned.
3. Combine vegetable mixture and broth in a large pot; add corn and bring to a boil over medium heat.
4. Cover, reduce heat, and simmer 30 minutes.
5. Stir remaining ingredients. Simmer, uncovered, 5 minutes.
6. Let set overnight in the refrigerator for best taste or serve right away.