Lightened-Up Cream of Mushroom Soup

Tested Till Perfect

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%
    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

  • 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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