Cream of Mushroom Soup - Without the Cream 

Rating: (10 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Thick, creamy mushroom soup.

Ingredients:

450 g potatoes, peeled, cut in 1cm cubes

3 Tbsp reduced fat margarine

2 large carrots, chopped, 180g each

1 large onion, chopped, 180g

1 tsp minced garlic

450 g 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 frying pan 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.

Variations:

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Family Health Publications

Member Comments: (1)

By: chrissymcc - 2011-07-25
Great recipe. I make up batches for lunches during the week. As I am the only one that eats mushrooms in the house.............its a great way to eat them without the cream.