Cream of Mushroom Soup Swap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil 1 large onion, chopped 2 tablespoons chopped fresh herbs (any combination of sage, thyme, rosemary, and parsley)1/2 teaspoon black pepper4 cups sliced mushrooms1 (14.5-ounce) can reduced-sodium white beans, drained and rinsed1 tablespoon lower-sodium soy sauce 2 tablespoons nutritional yeast (optional)
Place a large pot over medium-high heat. Add the oil, then the onions. Cook, stirring often, for three minutes, until the onions are soft.
Add the herbs, black pepper, and mushrooms, stir well and cook another five minutes, until the mushrooms are dark brown.
Meanwhile, puree the white beans in a blender or small food processor with enough water to yield a hummus-like consistency. (Usually about 1/2 cup.)
Remove the vegetables from heat and add half to the blender or food processor. Pulse several times.
Transfer the mixture back to the pot, stir to combine and add the soy sauce and optional nutritional yeast.
Allow to cool and divide into 1/2-cup portions. Use in your favorite recipes that call for condensed cream of mushroom soup. Refrigerate for up to five days or freeze for up to three months.
Serving Size: Makes 8 (1/2 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user SP_STEPF.
Add the herbs, black pepper, and mushrooms, stir well and cook another five minutes, until the mushrooms are dark brown.
Meanwhile, puree the white beans in a blender or small food processor with enough water to yield a hummus-like consistency. (Usually about 1/2 cup.)
Remove the vegetables from heat and add half to the blender or food processor. Pulse several times.
Transfer the mixture back to the pot, stir to combine and add the soy sauce and optional nutritional yeast.
Allow to cool and divide into 1/2-cup portions. Use in your favorite recipes that call for condensed cream of mushroom soup. Refrigerate for up to five days or freeze for up to three months.
Serving Size: Makes 8 (1/2 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 81.2
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 131.4 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 4.3 g
- Protein: 5.6 g
Member Reviews
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LONIANNE
I have a question here about this soup. Is the soy essential to the flavor of a "cream of ___ soup"? Soy is so high in sodium, even the reduced sodium, & I try to avoid soy as much as possible. What could be used as a substitute (I don't use tofu either). Thank you for posting this. - 3/22/13
Reply from STEPFANIER (3/26/13)
Soy sauce adds depth and flavor. You could omit it and adjust the seasoning to suit your palate.
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CD13283860
This looks good and I'd love to make it. I live in Greece and cream of ...soup is very hard to find. Also dried beans are commonly used so could I use dry beans instead of the canned you suggest? Thanks in advance. - 1/9/13
Reply from STEPFANIER (1/9/13)
You could use dried beans, but note that dried beans yield far more than canned. So measure the cooked beans not the dried ones. :)
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CD13598992
I guess I'm to be pitied for having lived such a sheltered life, but I've never met hummus. What exactly IS a "hummus-like consistency"? I used rather more mushrooms (16 oz) and added several minced garlic cloves. It's quite tasty, but tastes as much of bean as it does mushroom. - 3/28/13
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WOOFERCOALBOY
Are the beans for protein/thickener? I am supposed to limit oxalates severely; beans are on the no-no list. - 3/22/13
Reply from STEPFANIER (3/26/13)
They are to thicken and add creaminess. You could swap in cooked cauliflower.