Lightened-Up Cream of Mushroom Soup

By The Canadian Living Test Kitchen

260 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	111111 cal
pro	7 g7g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	12 g12g carb
fibre	1 g1g fibre
chol	5 mg5mg chol
sodium	672 mg672mg sodium
% RDI:	-
calcium	55 calcium
iron	1111 iron
vit A	11 vit A
vit C	77 vit C
folate	1111 folate

More great recipes from this menu:

Cream of mushroom soup is usually quite high in fat, with about 9 grams per 1 cup (250mL) serving. Stock is the base of this soup, which has a touch of light cream for a bit of richness and only 111 calories and 4 grams of fat per serving. For an even lighter soup, use milk instead of the cream.

Ingredients

2 tsp extra virgin olive oil 2 2tsp tspextra virgin olive oil
1 onion , chopped1 1oniononions, chopped
6 6cups cupssliced white mushrooms or cremini mushrooms, (1 lb/500 g)
6 garlic cloves , minced6 6garlic clovegarlic cloves, minced
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
6 cups chicken stock 6 6cups cupschicken stock or vegetable stock
3 tbsp lemon juice 3 3tbsp tbsplemon juice or wine vinegar
1 cup 5% cream 1 1cup cup5% cream
1 tbsp finely chopped fresh chives 1 1tbsp tbspfinely chopped fresh chives or green onions

Preparation

In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, thyme, salt and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Gradually stir in stock and lemon juice, scraping up any brown bits; bring to a boil. Reduce heat, cover and simmer for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in uncovered container until cold. Cover and refrigerate for up to 24 hours. Reheat over medium heat.)

Stir in cream; heat until steaming but not boiling. Serve garnished with chives.

Additional information :

Tip: For wild-mushroom flavour, soak 1 pkg (14 g) mixed dried porcini, shiitake or morel mushrooms in 2 cups (500 mL) warm water until softened. Replace 2 cups (500 mL) chicken stock with mushroom soaking liquid; chop soaked mushrooms and add with stock and soaking liquid. Increase salt to 1/2 tsp (2 mL).

Source : Canadian Living Magazine: October 2004