LISANOLA's Savory Curried Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 tbsp olive oil1/2 onion chopped1 package of sliced mushrooms (approx 16 oz)1 12-oz can 99% fat-free chicken broth2 cups low-fat (2%) milk (1% or skim work, too.)1 tbsp flour1/3 cup plain, non-fat yogurt6 dried prunes, pureed to a paste1 tbsp curry powder (adjust to taste)Salt and pepper to taste
In a medium saucepan, sautee onions in olive oil until translucent. Add mushrooms and sautee for about 5 minutes. Add chicken broth, cover and let simmer on low heat until mushrooms are cooked.
Remove mushrooms from broth and puree in a food processor. Return to broth on low heat.
Gradually mix 1 tablespoon of flour into 1/4 cup of milk until smooth and free of lumps. Slowly add another 1/4 cup of milk to the mixture, stirring constantly. Whisk flour & milk mixture into simmering soup.
Whisk in pureed figs, breaking up any lumps. Whisk in the plain yogurt and then the remaining milk. Season with curry powder, salt and pepper.
Enjoy!
Makes about 7 one-cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user LISANOLA.
Remove mushrooms from broth and puree in a food processor. Return to broth on low heat.
Gradually mix 1 tablespoon of flour into 1/4 cup of milk until smooth and free of lumps. Slowly add another 1/4 cup of milk to the mixture, stirring constantly. Whisk flour & milk mixture into simmering soup.
Whisk in pureed figs, breaking up any lumps. Whisk in the plain yogurt and then the remaining milk. Season with curry powder, salt and pepper.
Enjoy!
Makes about 7 one-cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user LISANOLA.
Nutritional Info Amount Per Serving
- Calories: 111.0
- Total Fat: 4.0 g
- Cholesterol: 5.6 mg
- Sodium: 1,583.2 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.0 g
- Protein: 5.7 g