Lightened-Up Cream of Mushroom Soup
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 rivhness and only 111 calories and 4 grams of fat per serving. For an even lighter soup, use milk instead of the cream.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 111 |
| pro | 7 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 672 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 1% |
| vit C | 7% |
| folate | 11% |
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2 tsp (10 mL) extra-virgin olive oil
1 onion, chopped
6 cups (1.5 L) sliced white and/or cremini mushrooms (1 lb/500 g)
6 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) all-purpose flour
6 cups (1.5 L) chicken or vegetable stock
3 tbsp (50 mL) lemon juice or wine vinegar
1 cup (250 mL) 5% cream
1 tbsp (15 mL) finely 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
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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
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