Low-Fat Mushroom Soup
A creamy, low-fat mushroom soup packed with savory flavors, perfect for a light lunch or appetizer, suitable for vegetarians and health-conscious diners.
Ingredients
Instructions
- Add mushrooms, onion, lemon juice, salt, and black pepper to chicken broth.
- Bring the mixture to a boil.
- Cover and reduce heat to low.
- Simmer for 20 minutes, or until mushrooms and onion are very soft.
- Combine cornstarch with the skim milk and mix until no lumps remain.
- Pour the cornstarch mixture into the mushroom mixture and heat until the soup thickens.
- Remove from heat and serve with a dollop of fat-free sour cream and a sprig of parsley for garnish.
Tips & Substitutions
For a deeper flavor, sauté the mushrooms and onions in a bit of olive oil before adding the broth. You can substitute vegetable broth for a vegetarian option or use almond milk instead of skim milk for a dairy-free version. Adding a dash of garlic powder can enhance the taste as well.
Serving Suggestions
Serve this comforting low-fat mushroom soup alongside a fresh salad or crusty whole-grain bread for a complete meal. It pairs beautifully with Savory Stuffing Balls for a hearty dinner. For added texture, consider sprinkling some toasted croutons on top just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally, until heated through. If the soup thickens too much, add a little extra broth or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Mushroom Soup contains roughly 968 calories, with 16g protein, 221g carbohydrates, and 3g fat. It is an excellent source of protein (32% of the Daily Value), calcium (28% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of iron and vitamin A. It also contributes 8g of dietary fiber toward your daily target.
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 dried mushrooms instead of fresh?
Yes, you can use dried mushrooms, but you'll need to rehydrate them first. Soak them in warm water for about 30 minutes before adding to the soup. This will enhance the flavor and texture, making it a great substitute.
Is it possible to make this soup vegan?
Absolutely! Simply replace the fat-free chicken broth with vegetable broth and use a plant-based sour cream alternative. This way, you can enjoy a delicious vegan mushroom soup without compromising on taste.
Can I freeze the mushroom soup?
Yes, you can freeze the mushroom soup for up to 3 months. Make sure to let it cool completely before transferring to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
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).