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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

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.