Serves 4
Calories per serving: 150

1 tablespoon extra-virgin olive oil
3/4 pound Portobello mushrooms, thinly sliced
1 onion, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sweet paprika
1 1/2 cups skim milk
1/4 cup reduced-fat sour cream

1. Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and onion, and cook, stirring, until softened and any liquid released has evaporated. Season with the salt, pepper and paprika. Add the milk and bring to a simmer, then simmer on low until mushrooms are tender, about 15 minutes.

2. Carefully puree three-quarters of the mixture in a blender until smooth. Return to the saucepan and heat through, about 1 minute. Divide the soup among serving bowls, and top each with a tablespoon of sour cream.