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Easy to make Cream of Mushroom Soup!
In winter, I find there is nothing nicer then coming in from doing outside chores to a bowl of homemade soup. Especially if it's accompanied by a nice big heel or thick wedge of bread still warm from the oven. Definitely what I would call comfort food.
This Cream of Mushroom soup is one of my favorites. I tweaked it a bit over the years to not be filled with too many calories. The good parts of this recipe is that mushrooms are low in calories, almost zilch as a matter of fact, they have no cholesterol and are almost totally free of fat and sodium. They also possess essential minerals which our bodies all need more of. To give the soup the awesome creamy flavor and texture you need a certain amount of cream but if you're really strong and want to lower the calories even lower then they already are you can just replace the cream with milk or even skim milk, just add an extra dollop of plain yogurt (however this will slightly alter the taste... still yummy but just a little more acidic).
This recipe will make 4-5 good sized servings
- 3/4 lb button or cimini mushrooms -- washed and sliced
- 1/2 lb Shiitake, Oyster or Portabella mushrooms -- washed and sliced
- 2 lg onions -- finely chopped
- 2 cloves of garlic -- finely chopped
- 3 cups chicken or vegetable broth
- 1/2 cup of table cream
- 1/2 cup of plain yogurt
- 5 tablespoons of flour
- 2 tablespoons of olive oil
- 2 teaspoons chopped fresh basil (1/2 teaspoon dried)
- 1 teaspoon chopped fresh thyme (1/4 teaspoon dried)
- 1/4 teaspoon Tabasco (more if you like it spicy)
- 1/2 teaspoon of salt
- 1/4 teaspoon white pepper
- chives or a green onion (finely chopped)(optional)
- In a large saucepan slightly brown chopped onion and garlic in the olive oil
- Stir in flour, keep stirring (using a whisk) once the flour is golden brown quickly add chicken broth (so as not to burn the flour) cook and stir until boiling
- Add mushrooms once it all comes to a boil lower heat and let simmer covered for about 20 minutes, stirring occasionally
- Carefully blend until smooth (only 1/3 at a time and remember the mixture is hot) return to saucepan
- Stir in cream, yogurt herbs and spices
- Heat while stirring until the soup is hot (remember not to let the soup get too hot as the cream and yogurt could curdle)
- Add Tabasco sauce
- Taste and adjust salt and pepper if necessary
- Pour into bowls, sprinkle with chopped chives or green onions and serve with wedges of fresh bread, biscuits or crackers
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