Healthy Mushroom Soup (No Cream)
User Reviews
5
2 reviews
Excellent
Healthy Mushroom Soup (No Cream)
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Homemade, healthy mushroom soup without cream or lots of butter. Adding cream cheese makes it velvety smooth and delicious!
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Ingredients
- 3 carrot about 200 g/ 7 oz, medium
- 1 parsnip about 120 g - 150 g/ 4.2-5.3 oz, or one small slice of celeriac
- 2 onion about 150 g/ 5.3 oz, medium
- 3 garlic cloves
- 1 ½ vegetable broth or chicken stock, liter/ 3.2 pints/ 6 ⅓ cups, good-quality
- 500 mushrooms g/ 1.1 lbs
- 1 ½ tablespoons butter divided
- 3 thyme sprigs or ½ teaspoon dried
- 2 tablespoons all-purpose flour
- 350 milk ml/ 12 fl.oz/ 1 ½ cups
- 3 cream cheese heaped tablespoons
- 2-3 tablespoon parsley chopped
- sea salt fine
- black pepper fine
Instructions
- Prepare vegetables: Chop the carrots, parsnip, or celeriac into small cubes. Chop the onions and the garlic finely.
- Cook: Pour the vegetable broth or chicken stock into a soup pot. Add the prepared vegetables, bring to a boil and cook until they are soft, about 15 minutes. In the meantime, wipe the mushrooms clean with some kitchen paper and slice them.
- Saute mushrooms: Heat half of the butter in a large pan, add the sliced mushrooms and the thyme and cook until the mushrooms are golden, stirring several times in between, about 5 minutes. Remove ⅓ of the mushrooms and set them aside. Discard the thyme sprigs.
- Thicken: Push the remaining mushrooms to one side of the pan. Melt the remaining butter in this empty space, sprinkle the flour over the butter, and let it get very slightly golden. Slowly start adding about 1 cup from the soup while whisking all the time to avoid getting clumps. When the mixture is smooth, stir to coat the mushrooms with it. If it is too thick, you can add a bit more of the soup. Continue cooking for another 2 or 3 minutes. Add the mushroom mixture to the soup.
- Blend: Add the milk and the cream cheese and blend the soup very thoroughly with an immersion blender. Heat through again but don't let it boil anymore.
- Finish: Add the reserved mushrooms and adjust the taste with salt and pepper. Sprinkle the soup with parsley and serve immediately as suggested above.
Nutrition Information
Show Details
Serving
1g
Calories
256kcal
(13%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
32mg
(11%)
Sodium
1473mg
(61%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 256kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 32mg | 11% |
| Sodium | 1473mg | 61% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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