Cream of Mushroom Soup - Without the Cream

Cream of Mushroom Soup - Without the Cream

Thick, creamy, low-fat mushroom soup.

Rating:

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Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 30 mins

Low Sodium Recipe High-Fiber Recipe

Ingredients Convert to Metric

  • 3 Tbsp reduced fat margarine
  • 1 tsp minced garlic
  • 1/4 cup dry sherry
  • 1 1/2 cup lowfat milk
  • 1 cup chicken stock
  • 1/2 tsp dried thyme leaves
  • 1 pinch ground black pepper
  • 2 large carrots, chopped (6 oz each)
  • 1 large onion, chopped (6 oz each)
  • 1 lb mushrooms, with stems, coarsely chopped
  • 1 lb potatoes, peeled, cut into half inch cubes

Directions:

In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside.

In a large non-stick skillet, melt margarine over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender (about 5 minutes). Add mushrooms; cook and stir until mushrooms are tender (about 5 minutes).

Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside.

In a food processor, place potatoes and remaining mushroom mixture from frying pan. Process until smooth. Pour into saucepan. Add milk, chicken stock, thyme, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.

Thanks to CalorieKing staff