Low Fat Mushroom Soup Recipes

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

LOW-CARB CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

HEALTHY MUSHROOM SOUP

Steps:

• Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
• In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
• Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
• Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.
• Simmer uncovered, stirring occasionally, for about 15-20 minutes.
• Finally, add the soya sauce and cook for a further minute.Taste and adjust seasoning, as necessary (it depends on the salt content of your vegetable broth)*
• Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil. Serve with toasted bread on the side and enjoy!

LOW FAT MUSHROOM SOUP

Steps:

• Heat a soup pot on medium heat and add butter. Let it melt and add shallots. Cook for about 2 minutes, stirring regularly.
• Add mushrooms and cook them for about 3 minutes, stirring regularly, until they shrink by half.
• Stir in water and bouillon cube (or stock) and cook uncovered for 15 minutes.
• Remove from the heat and, using an immersion blender, blend mushrooms until totally smooth, with no chunks remaining. Stir in cornstarch and evaporated milk, and mix well. Return to the heat and simmer for about 5 minutes.
• Serve the soup in bowls, topped with chopped walnuts and freshly cracked pepper.

LOW-FAT SOUR CREAM & MUSHROOM SOUP

Steps:

• In a large heavy saucepan, heat oil over medium low heat. Add onions and saute until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and let vegetable mixture steam for about 5 minutes, until mushrooms exude their moisture.
• Sprinkle flour over the vegetable mixture. Increase heat to medium and cook, stirring, for 3 or 4 minutes. Gradually stir in broth, stirring and scraping any flour that may have clung to the pot. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
• Stir together sour cream and milk until smooth, whisk into the mushroom mixture and return to a simmer. Season with salt and pepper and cayenne or Tabasco, if desired, and serve.

CREAMY SPICED MUSHROOM SOUP (LOW FAT AND VEGAN)

Steps:

• Heat the olive oil in big pan and then add the onion and cook softly for about 5 minutes to allow the onions to soften.
• Add the garam masala and ground cilantro and stir into the onions.
• Add the potato and carrots and just allow to heat through for 1 minute.
• Add the mushrooms and the vegetable stock and bring to the boil.
• Reduce the heat, cover and cook for 30 minutes.
• Add the fresh cilantro and either transfer to a blender and blitz under smooth or use a hand held stick blender to whizz it up right there in the pan.
• Return to the heat and add any salt if you think it is needed (I didn't need it) and just heat through again to serve.