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Everyone loves a delicious mushroom soup, but most are filled with cream and butter. This soup gets its flavor from mixed mushrooms and evaporated milk.
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- 2 tsp vegetable oil
- 8 cups chopped mixed wild mushrooms (about 1 1/3 lb)
- 1 cup chopped onion
- 2 tsp finely chopped garlic
- 1/2 cup diced carrots
- 4 cups chicken (or vegetable) stock
- 1 cup peeled and diced potato
- 1/2 tsp dried rosemary
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/2 cup canned evaporated milk (2%)
- 3 Tbsp grated Parmesan cheese
- 3 Tbsp chopped parsley
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- In a large, nonstick pot lightly coated with cooking spray add 1 tsp of the oil and the mush¬rooms. Sauté for 15 minutes on medium-high heat or until the mushrooms are no longer wet. Remove and save 1/2 cup for garnish. Add the remaining oil to the pan.
- Add the onions and garlic and sauté on medium heat for 5 minutes. Add the carrots and sauté for 3 minutes. Add all but 2 cup of the cooked mushrooms and the stock, potato, rosemary, salt and pepper. Bring to a boil, cover and simmer for 15 minutes or until the potato is tender.
- Purée in a food processor until smooth. Pour back into the saucepan and add the milk, Parmesan and the remaining cooked mushrooms and heat gently and serve.
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Nutritional Analysis per Serving
| Calories |
126 |
| Protein |
8.9 g |
| Fat |
3.8 g |
| Saturated Fat |
1.4 g |
| Carbohydrates |
15 g |
| Cholesterol |
8 mg |
| Sodium |
560 mg |
| Fiber |
2.2 g |
Prep Time: 15 minutes
Cook Time: 40 minutes
Make Ahead: Prepare up to a day in advance and reheat gently.
Serves 8
Nutrition Watch:Evaporated milk is high in calcium, but it is also higher in sugar and saturated fat than regular milk. You can use 2% or skim milk to save calories and fat.
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