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.
1. 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.
2. 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.
3. 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.
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
Nutritional Analysis per Serving
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.
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.