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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2004
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 672 mg
- Protein 7 g
- Calories 111.0
- Total fat 4 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 11.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 7.0
