Organic, healthy, soups.

I didn't buy organic veggies, but this recipe could easily be made organic. And it works out to just about 130 calories a cup!

Mushroom and Stout Soup

1 large onion, sliced thinly
2 tbsp butter
2 tbsp olive oil
1 1/2 cup portobello mushrooms, sliced
2 cup button mushroom, sliced
3-4 leaves fresh sage, diced
4 cups beef broth
12 oz (1 bottle) stout - I used Founder's Breakfast Stout
3 cloves garlic, diced
1 tsp cornstarch, mixed with 1 tsp water

Caramelize down the onions in half the button/oil until brown. Add in the garlic, sage and mushrooms and cook until the mushrooms have softened and begun to cook down (7-8 minutes, depending on the size of your pan). Add in the beer and beef broth and simmer for 15 minutes. Add in cornstarch slurry and simmer another 5 minutes or so, until thickened slightly.

This freezes really well, too, so I like to freeze it in 1 cup portions and microwave for a fast lunch or dinner.

http://www.marthastewart.com/332311/roasted-chicken-and-butternut-soup

I did this the other day, except I cut up an entire chicken and roasted it separate and pulled all the meat off. Really good. I added a pinch of cumin and Jerk seasoning instead of whatever spices they said.

This is an awesome low cal broccoli soup.. I love it. The entire pot is 400 cal

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed (I put 3-4 cups raw fresh broccoli)
1-2 potatoes, peeled and chopped (depending how thick you like your soup.. I put 2)
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste

Directions

Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.

With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.