1 medium onion, halved and thinly sliced
2 garlic cloves, thinly sliced
4 cups low sodium vegetable broth
1 1/2 lb broccoli (about 6 cups) florets separated, stems peeled and cut into 1/2 inch rounds
8 oz sliced mushrooms (about 3 cups)
Spray large saucepan with cooking spray. Add onion and cook 7 minutes over medium or until soft, stirring often. Stir in garlic and cook 1 minute more.
Add broth, 2 cups water, broccoli, and mushrooms. Bring to a boil and reduce heat to med low, simmer 15 minutes or until broccoli is tender.
Puree soup in batches in food processor. Return to pot and season with salt and pepper.
Per serving: 77 cal, 6 g protein, 1 g fat, 15 g carb, 714 mg sodium, 4 g fiber, 4 g sugars