Low Calorie Mushroom Soup Recipe

HEALTHY MUSHROOM SOUP (NO CREAM) The clever …

WEBJan 15, 2019 · 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. …

Rating: 5/5(34)
1. 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.
2. 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).
3. 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.
4. 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.

Preview

See Also:

Show details