Cream of Mushroom Soup
Healthy Cream of Mushroom Soup. Actually made with no cream but still tasting just as creamy!
- Low cal cooking spray
- 1 medium onion diced
- 2 medium potatoes peeled and diced
- 250 g white mushrooms chopped
- 1 L chicken or vegetable stock
- 350 ml skimmed milk
- 1 tbsp corn flour mixed with 2 tbsp. cold water
- Salt and pepper
- Some extra mushrooms left over for garnish
- 1 tbsp chopped parsley
Spray the bottom of a large saucepan, 5 times, with the low cal cooking spray. Turn on a high heat under the saucepan and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
Add the diced onion and soften it, stirring continuously for about 4 – 5 minutes, then add the diced potato and the chopped mushrooms. Stir for a further 3 – 4 minutes.
Add the stock and simmer together for 20 minutes until the potatoes are soft. Remove from the heat.
When the soup has cooled, blitz it in a blender / food processor and return to the pan.
Add the milk, the corn flour, and then stir to thicken. Add more corn flour (mixed in cold water first) if a thicker consistency is required.
Season to taste and then serve garnished with the mushrooms and parsley.
Calories: 176kcal | Carbohydrates: 25.9g | Protein: 9.3g | Fat: 4.2g | Saturated Fat: 1.7g | Cholesterol: 11.1mg | Sodium: 322.1mg | Fiber: 2.5g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 23.9mg | Calcium: 90mg | Iron: 1.3mg