Soup: Warm Soup: Cream of Mushroom Soup - Without the Cream
Thick, creamy mushroom soup.
Author: Family Health Publications
Date: August 02, 2005
Serves: 6 person(s)
Preparation Time: 20 mins
Cooking Time: 30 mins
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
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.
Serving suggestions and garnishes not included in nutritional analysis.
|Saturated Fat:||1.5 g|
|Calcium:|| - |
|Total Sugars:|| - |