Cream of Mushroom Soup - Without the Cream
Thick, creamy, low-fat mushroom soup.
Preparation Time: 20 mins
Cooking Time: 30 mins
Yield: 6 x approx. 1-1/4 cup servings
Ingredients
- 1 lb potatoes, peeled, cut into half-inch cubes
- 3 Tbsp reduced-fat buttery spread or margarine
- 2 large carrots, chopped (6 oz each)
- 1 large onion, chopped (6 oz each)
- 1 tsp minced garlic
- 1 lb mushrooms, with stems, coarsely chopped
- 1/4 cup dry sherry
- 1 1/2 cup low-fat milk
- 1 cup chicken stock
- 1/2 tsp dried thyme leaves
- 1 pinch ground black pepper
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.