1-1/2 tbls light whipped butter or light buttery spread
6 cups (about 1lb) portabella mushrooms
1 cup chopped onion
1 tsp chopped garlic
1 cup fat-free chichen broth
1/4 cup fat-free nondairy liquid creamer
2 wedges The Laughing Cow Light Original Swiss Cheese
1/4 tsp salt

1 -1/2 tbls light whipped butter or light buttery spread 6 cup s (about 1lb) portabella mushrooms 1 cup chopped onion 1 tsp chopped garlic 1 cup fat-free chichen broth 1/4 cup fat-free nondairy liquid creamer 2 wedges The Laughing Cow Light Original Swiss Cheese 1/4 tsp salt

Place butter in large pot and bring to medium-high heat. Once butter has melted and ocated the bottom of the pan, add 1/2 mushrooms and all onions. Stir thoroughly.

Saute for 10 mi, stirring occasionally. Add garlic and cook for 5 minutes.

Remove from heat and stir broth and creamer. Allow to cool for several minutes and then transfer to blender.

Place cheese wedges in a small microwave-safe bowl and microwave for 25 seconds (If needed, microwave for 10 additional seconds at a time and mix until melted.). Mix with a fork until smooth.

Add cheese to the blender and puree mixture until thoroughly blended and smoooth. Add remaining mushrooms and heat to tempature desired.