Creamy Mushroom Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 91.2
- Total Fat: 3.7 g
- Cholesterol: 6.1 mg
- Sodium: 345.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.6 g
- Protein: 4.8 g
View full nutritional breakdown of Creamy Mushroom Soup calories by ingredient
Introduction
Homemade soup is great in the cold winter months. This has been a family favorite at our house for quite some time so I decided to share. Low in fat and calories yet rich in flavor. Homemade soup is great in the cold winter months. This has been a family favorite at our house for quite some time so I decided to share. Low in fat and calories yet rich in flavor.Number of Servings: 6
Ingredients
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3 tbsp. flour
4 cups water
4 tsp. chicken bouillon (or 2 chicken bouillon cubes)
5 oz. button or shiitake mushrooms, sliced
8 oz. baby bella mushrooms, sliced
1 large celery stalk
1 tbsp light butter (optional, included in nutritional info.)
1 1/2 cups whole milk
1/2 cup potato pearls (instant mashed potatoes)
1 tsp Cavender's All Purpose Greek Seasoning
Salt and Pepper to taste
Tips
I use whole milk but if you want a lower fat version I would recommend trying it with fat free half and half instead. If you can't find Cavender's All Purpose Greek Seasoning at your local grocery store it's available on Amazon.com.
Directions
Place 3 cups cold water and flour in a blender and blend until smooth, pour into large pot and set heat to medium. Add the sliced mushrooms.
Chop celery and add to remaining 1 cup of water, place in blender and blend. Add celery and water to the pot and bring the mixture to a boil stirring occasionally. Add bouillon when water is hot. Cover and simmer until mushrooms are soft, about 20 minutes.
Remove most of the cooked mushrooms and broth and blend until smooth (leaving some in gives the soup more texture), return blended mushrooms to the pot. Add whole milk, light butter and potato pearls, stir. Add seasonings, stir and heat for an additional 5 minutes.
Serving Size: Makes 6 Servings, approx. 1 1/4 cups each
Chop celery and add to remaining 1 cup of water, place in blender and blend. Add celery and water to the pot and bring the mixture to a boil stirring occasionally. Add bouillon when water is hot. Cover and simmer until mushrooms are soft, about 20 minutes.
Remove most of the cooked mushrooms and broth and blend until smooth (leaving some in gives the soup more texture), return blended mushrooms to the pot. Add whole milk, light butter and potato pearls, stir. Add seasonings, stir and heat for an additional 5 minutes.
Serving Size: Makes 6 Servings, approx. 1 1/4 cups each
Member Ratings For This Recipe
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AKATHLEEN54
