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Thursday, June 20, 2013
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Healthy Cream of Mushroom Soup
Life is but a cream. This dreamy soup is the healthy version of the classic. Sure soup is good food, but this palatable pottage is absolutely out of this world. Enjoy every loving spoonful.
At a glance
Cuisine
Cooking Method
Difficulty
Course/Dish
Cooking Lite
Healthy Eating
Makes
8 servings
Ingredients
1 small sweet onion, peeled and diced
1/2 cup diced celery
3 tsp. olive oil (divided)
1 to 2 cloves garlic
1/2 pound shiitake mushrooms
1 large Portobello mushroom
1/4 pound button mushrooms
2 small potatoes, peeled and quartered
3 - 4 cups fat-free chicken broth or vegetable broth
1/4 cup fat-free half and half
Salt, to taste
Fresh ground black pepper
1 tsp. fresh thyme
1 Tbsp. sherry or cooking wine
1 tsp. Worcestershire sauce (or more to taste)
Methods/steps
Place 2 teaspoons oil in large stock pot and saut garlic, onions and celery for 6 to 8 minutes. Slice mushrooms Add mushrooms, reserving one cup (until the end). Add potatoes to pot and continue to saut for an additional 5 minutes.
Add the stock and bring to a slow boil. Reduce heat and simmer on medium-high heat until the potatoes are tender when pierced with a fork. Remove from heat and add thyme. Puree in blender, return to pot.
Add sherry, half and half, salt, pepper and Worcestershire sauce, warm through.
Meanwhile, saute the reserved mushrooms in one teaspoon oil, and season them with salt and pepper. Add to the pot. Serve warm.
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