Shiitake-Portobello Chowder - 365 Crockpot Recipe

4 entrée servings
3 cups reduced-sodium vegetable broth
4 shallots, thinly sliced
2 large potatoes, cubed (1⁄4-inch)
2 cups each: sliced shiitake mushroom caps, cubed portobello mushrooms
2 tablespoons Marsala wine (optional)
Salt and white pepper, to taste
1⁄4cup (1 ounce) shredded Gruyère or Swiss cheese

Per Serving:
Calories: 162 % calories from fat: 26 Protein (g): 5.6 Carbohydrate (g): 24.7 Fat (g): 5 Saturated fat (g): 1.8 Cholesterol (mg): 7.8 Sodium (mg): 114

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 1.0

1. Combine all ingredients, except wine, salt, white pepper, and cheese, in crockpot; cover and cook on high to 4 to 5 hours. Stir in wine; season to taste with salt and white pepper. Sprinkle each bowl of soup with cheese.

Brussels Sprouts Soup - 365 Crockpot Recipe

1 pound Brussels sprouts, halved
1⁄2 cup chopped onion
2 teaspoons minced garlic
1⁄2 teaspoon dried rosemary leaves
1 cup each: vegetable broth, 2% reduced-fat milk
Salt and white pepper, to taste
Ground nutmeg, as garnish

Per Serving:
Calories: 136 % calories from fat: 23 Protein (g): 7.6 Carbohydrate (g): 21.3 Fat (g): 3.8 Saturated fat (g): 0.9 Cholesterol (mg): 1.9 Sodium (mg): 113

Exchanges:
Milk: 0.0 Vegetable: 4.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.5

Combine Brussels sprouts, onion, garlic, rosemary, and broth in crockpot; cover and cook on high
until Brussels sprouts are very tender, 2 to 4 hours. Process soup and milk in food processor or blender until smooth; season to taste with salt and white pepper. Sprinkle each bowl of
soup lightly with nutmeg.

Cream of Artichoke and Mushroom Soup - Crockpot Recipe

2 cups vegetable broth
1 package (9 ounces) frozen artichoke hearts, thawed, finely chopped
3⁄4cup chopped portobello mushrooms
2 tablespoons chopped onion
1 cup light cream or whole milk
2 tablespoons cornstarch
Salt and white pepper, to taste
Paprika, as garnish

Per Serving:
Calories: 239% calories from fat: 46 Protein (g): 9.0 Carbohydrate (g): 23.6 Fat (g): 12.1 Saturated fat (g): 7.3 Cholesterol (mg): 43.3 Sodium (mg): 393

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 1.0 Fat: 1.5

Combine all ingredients, except cream, cornstarch, salt, white pepper, and paprika, in crockpot; cover and cook on high 3 to 4 hours. Stir in combined cream and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper. Sprinkle each bowl of soup with paprika.