Restaurant and packaged soups can contain as much as 1,000 mg of sodium per bowl.
We’ve reduced that amount by more than half by using sodium-reduced chicken broth and
less salt—without sacrificing any of this soup’s flavour.

INGREDIENTS

CREAM OF MUSHROOM SOUP:

• 1 package (14 g) dried mixed mushrooms
• 1 cup boiling water
• 2 tablespoons extra-virgin olive oil
• 2 leeks (white and light green parts only), sliced
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon each dried dillweed and pepper
• 2 russet potatoes, peeled and cubed (about 450 g)
• 340 g white mushrooms, sliced
• 2 cups sodium-reduced chicken broth or vegetable broth
• 1 teaspoon Dijon mustard
• 1/2 cup 10% cream

MULTIGRAIN GARLIC CROUTONS:

• 3 cups cubed multigrain bread
• 2 tablespoons butter, melted
• 1 small clove garlic, minced
• 1 tablespoon chopped fresh parsley

PREPARATION

• CREAM OF MUSHROOM SOUP: Soak dried mushrooms in boiling water; set aside.
• In a large saucepan, heat oil over medium heat; cook leeks, thyme, salt, dillweed, and pepper, stirring occasionally until softened, about 6 minutes.
• Add potatoes and white mushrooms; cook, stirring, for 3 minutes.
• Stir in broth, mustard, dried mushrooms with soaking liquid, and 6 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 30 minutes. Let stand for 10 minutes.
• Working in batches, in blender, purée soup. (Make-ahead: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.)
• Transfer soup to a clean pot. Stir in cream; heat over medium heat until steaming but not boiling.
• MULTIGRAIN GARLIC CROUTONS: While soup is steaming, toss together bread, butter, garlic, and parsley. Spread on a foil-lined rimmed baking sheet; bake in 375°F (190°C) oven until crisp and golden, 15 to 20 minutes. (Make-ahead: Store in an airtight container for up to 4 days.)
• Sprinkle the multigrain garlic croutons over the soup.

NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 162 cal, 4 g pro, 8 g total
fat (3 g sat. fat), 19 g carb, 2 g fibre, 12 mg chol, 443 mg sodium, 332 mg potassium.
% RDI: 4% calcium, 11% iron, 4% vit A, 10% vit C, 10% folate.