Cream Of Mushroom Soup(Low-Fat)
A creamy, low-fat mushroom soup with savory herbs, perfect for comforting meals and suitable for those seeking a hearty, healthy vegetarian option.
Ingredients
Instructions
- Add oil to a medium saucepan and sauté onions and garlic until onions are translucent.
- Add mushrooms and 1/4 cup flour, cook for a few minutes.
- Add water, bouillon cubes, bay leaf, pepper, and salt. Bring to a boil.
- Reduce heat and simmer for about 20 minutes.
- Remove bay leaf, then stir in skim milk.
- Mix 2 tablespoons cornstarch with 2 tablespoons water and add to the soup.
- Cook until the soup thickens.
Tips & Substitutions
For a creamier texture, consider blending half of the soup after cooking, then mixing it back in. If you don't have chicken bouillon cubes, vegetable bouillon can be a great substitute. You may also use fresh mushrooms instead of canned ones for enhanced flavor. If you're looking to enhance the taste, add a splash of white wine during cooking.
Serving Suggestions
Serve this low-fat cream of mushroom soup hot, garnished with fresh herbs or a drizzle of olive oil. It pairs beautifully with a slice of crusty bread or a side salad. For a heartier meal, consider serving alongside Quick Chicken Sauté or a light sandwich. This soup also acts as a great base for casseroles or pasta dishes.
Storage & Reheating
Store leftover cream of mushroom soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of water or milk if it has thickened too much. You can also microwave it in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Mushroom Soup(Low-Fat) contains roughly 1621 calories, with 27g protein, 195g carbohydrates, and 83g fat. It is an excellent source of protein (54% of the Daily Value), iron (54% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of canned?
Yes, fresh mushrooms can be used instead of canned. Just sauté them until browned before adding the flour. This will enhance the flavor and texture of the soup.
Is it possible to make this soup dairy-free?
Absolutely! To make it dairy-free, substitute the skim milk with a plant-based milk like almond or oat milk. Just make sure to choose an unsweetened variety to maintain the soup's savory flavor.
How can I make this soup thicker?
If you prefer a thicker soup, you can add more cornstarch mixed with water or simply blend a portion of the soup after cooking. This will create a creamier consistency without altering the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).