Mock Cream Of Mushroom Soup(Lo-Fat)
This low-fat mock cream of mushroom soup offers a rich, velvety texture with the earthy flavor of mushrooms and a hint of garlic. Perfect for those seeking a hearty, comforting dish with less fat, it suits health-conscious cooks and can be used as a versatile base in various recipes.
Ingredients
Instructions
- Drain the mushrooms into a measuring cup and add water to make 1/2 cup mushroom liquid.
- In a small saucepan, heat the oil over medium heat.
- Add the flour and bay leaf, stirring constantly, and cook for 1 minute.
- Gradually add the mushroom liquid, milk, oleo or Butter Buds, and pepper, stirring constantly until the mixture thickens, about 2 to 3 minutes.
- Remove from heat and discard the bay leaf.
- Pour the mixture into a blender and blend until smooth.
- Add the mushrooms and garlic powder, blending until pureed.
- Use as desired in recipes calling for mushroom soup.
Tips & Substitutions
For a thicker soup, increase the flour slightly or blend longer to achieve a creamier texture. If you're out of oleo or Butter Buds, you can substitute with olive oil or a light margarine. For added flavor, consider incorporating fresh herbs like thyme or parsley. This recipe is versatile and can be adapted to suit a vegetarian diet by ensuring all ingredients are plant-based.
Serving Suggestions
This Mock Cream of Mushroom Soup is perfect as a base for casseroles or as a creamy sauce for pasta dishes. Serve it alongside a fresh salad or with crusty bread for a complete meal. It also pairs beautifully with K F C Cole Slaw for a delightful contrast of flavors. To enhance the dish, consider garnishing with chopped chives or a sprinkle of parmesan cheese.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring frequently to maintain a smooth consistency. You can also add a splash of skim milk during reheating if the soup thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Mock Cream Of Mushroom Soup(Lo-Fat) contains roughly 939 calories, with 6g protein, 39g carbohydrates, and 86g fat. It is an excellent source of vitamin D (30% of the Daily Value), and a good source of iron and protein.
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, you can absolutely use fresh mushrooms! Just sauté them in the oil until they're soft before adding the flour. Use about 8 oz. of fresh mushrooms, chopped, to replace the canned ones for a more intense flavor and texture.
Is this soup suitable for freezing?
This soup can be frozen, but it's best to do so without the mushrooms added. Allow the base to cool completely, then transfer to a freezer-safe container. When ready to use, thaw in the refrigerator overnight and reheat, adding fresh mushrooms at that time for the best texture.
How can I make this soup gluten-free?
To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water to create a slurry before adding it to the soup to ensure even thickening.
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).