Skinny Cream of Mushroom Soup
User Reviews
4.3
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
178 kcal
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Course
Main Course
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Cuisine
American
Skinny Cream of Mushroom Soup
Description
This soup starts with olive oil heating in a pot, followed by softening diced onions and cooking minced garlic with care to avoid burning. The addition of both sliced and chopped baby bella mushrooms creates a mix of textures. Seasonings of salt, black pepper, dried sage, and fresh or dried rosemary build an herbal, savory profile.
A slurry of all-purpose flour whisked with dry white wine is stirred in, thickening the base as it cooks. Greek yogurt mixed with chicken or vegetable broth is added to enrich the soup with creaminess while keeping it light compared to a traditional cream soup. The pot is brought to a boil then reduced to simmer to meld flavors and thicken further.
The soup is served warm, portioned into bowls, and garnished with chopped flat-leaf parsley which adds a fresh herbal lift and color contrast. The resulting soup displays an earthy mushroom flavor balanced by herbs and a gentle creaminess from yogurt instead of heavy cream.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion peeled and diced
- 4 cloves garlic minced
- 8 ounces baby bella mushroom sliced
- 8 ounces baby bella mushroom chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons sage dried
- 1 teaspoon rosemary chopped (or 1/4 tsp dried, fresh
- 3 tablespoons all-purpose flour
- 1 cup white wine dry
- 1 cup Greek yogurt
- 3 cups chicken broth (or vegetables stock)
- salt to taste
- black pepper to taste
- flat-leaf parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 2-3 minutes.
- Add garlic and cook additional 1-2 minutes, stirring so it doesn't burn.
- Add all mushrooms and sautee. Stir in salt, pepper, sage, and rosemary. Allow to cook for 2-3 minutes.
- In a small bowl, whisk together flour and wine until all lumps are gone. Stir into pot and cook for 3-4 minutes.
- In a medium bowl, whisk together 1 cup chicken stock with Greek yogurt. Stir Greek yogurt mixture and remaining chicken stock into the pot.
- Bring to a boil and then reduce to a simmer. Allow to simmer at least 30 minutes, stirring occasionally.
- Portion into bowls and serve warm. Garnish with fresh chopped parsley, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 579mg | 24% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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