A bowl of mushroom soup is comforting in the cooler months, but often an indulgence, as most are filled with cream and butter. My lighter version of this soup gets its flavour from mixed mushrooms and evaporated milk.
2 tsp vegetable oil, divided
8 cups chopped mixed wild mushrooms (about 1 1/3 lb)
1 cup chopped onion
2 tsp finely chopped garlic
1/2 cup diced carrots
4 cups chicken (or vegetable) stock
1 cup peeled and diced potato
1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup canned evaporated milk (2%)
3 Tbsp grated Parmesan cheese
3 Tbsp chopped parsley
- In a large, nonstick pot lightly coated with cooking spray, add 1 tsp of the oil and the mushrooms. Sauté for 15 minutes on medium-high heat or until the mushrooms are no longer wet. Remove and save 1/2 cup for garnish. Add the remaining oil to the pan.
- Add the onions and garlic and sauté on medium heat for 5 minutes. Add the carrots and sauté for 3 minutes. Add all but 2 cups of the cooked mushrooms and the stock, potato, rosemary, salt and pepper. Bring to a boil, cover and simmer for 15 minutes or until the potato is tender.
- Purée in a food processor until smooth. Pour back into the saucepan and add the milk, Parmesan and the remaining cooked mushrooms and heat gently and serve.
Prep time: 15 minutes
Cook time: 40 minutes
Nutritional Information per Serving
Calories 126 * Protein 8.9 g * Carbohydrates 15 g * Fibre 2.2 g * Fat 3.8 g * Saturated fat 1.4 g * Cholesterol 8 mg * Sodium 560 mg