Cream of Mushroom Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 206.1
- Total Fat: 7.7 g
- Cholesterol: 10.4 mg
- Sodium: 649.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.9 g
- Protein: 8.1 g
View full nutritional breakdown of Cream of Mushroom Soup calories by ingredient
Introduction
reduced the butter substituted low fat evapourated milk for cream. reduced the butter substituted low fat evapourated milk for cream.Number of Servings: 6
Ingredients
-
2 tbs butter
1 tbs canola oil
2/3 cup shallots or other mild onion finely chopped
2 cloves garlic
6 c sliced mushrooms
4 cup chicken broth
4 c water
1/3 cup sherry
1 can (370 ml) 2% evapourated milk
dash nutmeg
fresh thyme (optional)
salt and pepper
Tips
I use combination of butter and oil to maximize flavour, minimize burning, and reduce saturated fat.
Directions
melt butter and oil saute shallots 4 min stirring frequently add mushrooms stirring occasionally (depending on size of pot you might have to let some release a little liquid before you can add more) saute for 7-10 min til mushrooms have released most of liquid. Reduce heat and cover stirring occasionally til mushrooms have released all their liquid. Add chicken broth and water bring to a simmer reduce heat and let simmer another 20 min. remove from heat and let cool 10 min. roughly puree soup(I like some mushroom chunks) (I use immersion blender but regular blender or food processor will do)
Return to pot and add sherry and evapourated milk heat at low temp til heated through. add lemon juice and seasonings.
Serving Size: 1.75 cup
Return to pot and add sherry and evapourated milk heat at low temp til heated through. add lemon juice and seasonings.
Serving Size: 1.75 cup