Cream of Mushroom Soup with Croutons
41 people added this to their Recipe Box
Per serving
Restaurant cost $4.50
To make $1.88
Savings $2.62
Healthy Lunch Tip: Restaurant soups can contain as much as 1,000 mg of sodium per bowl. The sodium in our homemade version is reduced by more than half of the average restaurant serving by using sodium-reduced chicken broth and less salt.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 162 |
| pro | 4 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 12 mg |
| sodium | 443 mg |
| potassium | 332 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 4% |
| vit C | 10% |
| folate | 10% |
Suggested Recipes
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1 pkg (14 g) dried mixed mushrooms
2 tbsp (25 mL) extra-virgin olive oil
2 leeks (white and light green parts), sliced
1 tsp (5 mL) dried thyme
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) each dried dillweed and pepper
2 potatoes, peeled and cubed (about 1 lb/500 g)
12 oz (375 g) fresh mushrooms, sliced
2 cups (500 mL) sodium-reduced chicken broth or vegetable broth
1 tsp (5 mL) Dijon mustard
1/2 cup (125 mL) 10% cream
Multigrain garlic Croutons:
3 cups (750 mL) cubed multigrain bread
2 tbsp (25 mL) butter, melted
1 small clove garlic, minced
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In bowl, soak dried mushrooms in 1 cup (250 mL) boiling water; set aside.
Meanwhile, in large saucepan, heat oil over medium heat; cook leeks, thyme, salt, dillweed and pepper, stirring occasionally, until softened, about 6 minutes.
Add potatoes and fresh mushrooms; cook, stirring, for 3 minutes.
Stir in broth, mustard, dried mushrooms with liquid and 6 cups (1.5 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 30 minutes. Let stand for 10 minutes.
Multigrain Garlic Croutons: Meanwhile, in bowl, toss together bread cubes, butter, garlic and parsley. Spread on foil-lined baking sheet; bake in 375°F (190°C) oven until crisp and golden, 15 to 20 minutes. (Make-ahead: Store in airtight container for up to 4 days.)
In blender, purée soup in batches; transfer to clean pot. (Make-ahead: Refrigerate in airtight container for up to 4 days or freeze for up to 1 month.)
Stir in cream; heat over medium heat until steaming but not boiling. Serve with croutons sprinkled over top.
Meanwhile, in large saucepan, heat oil over medium heat; cook leeks, thyme, salt, dillweed and pepper, stirring occasionally, until softened, about 6 minutes.
Add potatoes and fresh mushrooms; cook, stirring, for 3 minutes.
Stir in broth, mustard, dried mushrooms with liquid and 6 cups (1.5 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 30 minutes. Let stand for 10 minutes.
Multigrain Garlic Croutons: Meanwhile, in bowl, toss together bread cubes, butter, garlic and parsley. Spread on foil-lined baking sheet; bake in 375°F (190°C) oven until crisp and golden, 15 to 20 minutes. (Make-ahead: Store in airtight container for up to 4 days.)
In blender, purée soup in batches; transfer to clean pot. (Make-ahead: Refrigerate in airtight container for up to 4 days or freeze for up to 1 month.)
Stir in cream; heat over medium heat until steaming but not boiling. Serve with croutons sprinkled over top.
Tags:
Soups and Stocks; Lunch; Vegetables; Cheese/Other Dairy; Boil/Simmer; Bake; Make-Ahead;
Source
Canadian Living Magazine: April 2009
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