Description
A lighter version of classic cream of mushroom soup using low-fat milk.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium vegetable broth
- 1 cup skim milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Heat olive oil in a large pot over medium heat. Add mushrooms and cook until they release their liquid and brown, about 8 minutes.
- Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually whisk in vegetable broth until smooth. Bring the mixture to a simmer, stirring constantly until it thickens.
- Stir in skim milk, thyme, pepper, and salt. Heat through, but do not boil.
- Remove from heat. You can serve the soup chunky or blend half of it for a creamier texture.
Notes
- For a richer flavor, use half chicken broth and half vegetable broth.
- Use fresh parsley for garnish before serving.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 5
Keywords: skinny cream of mushroom soup, low fat soup, light mushroom soup, healthy soup recipe