Mushroom Soup(Low-Fat)
A flavorful, low-fat mushroom soup with fresh herbs and savory broth, perfect for a light, comforting meal suitable for health-conscious and vegetarian diners.
Ingredients
- 1 tsp dried whole basil ⓘ
- 1/4 tsp salt ⓘ
- 1/8 tsp pepper ⓘ
- 1 bay leaf
- 2 Tbsp cornstarch ⓘ
- 2 Tbsp water ⓘ
- 1 1/4 c low-fat milk ⓘ
- chopped fresh parsley ⓘ
- vegetable cooking spray ⓘ
- 1 1/2 tsp margarine ⓘ
- 3/4 c chopped green onions ⓘ
- 1 clove garlic ⓘ
- 2 (8 oz) packages presliced fresh mushrooms ⓘ
- 1/4 c all-purpose flour ⓘ
- 3 1/4 c low sodium chicken broth ⓘ
Instructions
- Coat a large Dutch oven with cooking spray.
- Add margarine and cook over medium heat until melted.
- Add green onions and garlic; sauté for 2 minutes.
- Add mushrooms and sauté for 3 minutes.
- Sprinkle flour over vegetables; stir and cook for 1 minute.
- Gradually add chicken broth, milk, basil, salt, pepper, and bay leaf, stirring with a wire whisk until blended.
- Bring to a boil, reduce heat, and simmer uncovered for 5 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the mushrooms. If you need a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Fresh herbs like thyme or rosemary can also enhance the taste. To thicken the soup more, increase the cornstarch slightly, mixing it with water before adding to the broth.
Serving Suggestions
Serve this low-fat mushroom soup with a sprinkle of fresh chopped parsley on top for a pop of color. It pairs beautifully with a side salad or crusty whole-grain bread. For a heartier meal, consider serving it alongside Chicken Cheddar Casserole or a simple turkey sandwich for a satisfying lunch.
Storage & Reheating
Store leftover mushroom soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. If the soup thickens too much while cooling, add a splash of low-fat milk or chicken broth to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Soup(Low-Fat) contains roughly 876 calories, with 10g protein, 101g carbohydrates, and 50g fat. It is an excellent source of iron (77% of the Daily Value), calcium (47% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of vitamin D and dietary fiber. Note that it is relatively high in sodium, at 2410mg per serving (105% 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 dried mushrooms instead of fresh?
Yes, you can use dried mushrooms; just rehydrate them in warm water for about 20-30 minutes before adding them to the soup. Keep in mind that dried mushrooms have a stronger flavor, so adjust the quantity to your taste.
Is it possible to make this soup vegan?
Absolutely! Replace the low-fat milk with a plant-based milk such as almond or soy milk, and use a vegan margarine. Ensure that your vegetable broth is low sodium and free of animal products for a completely vegan dish.
How can I make this soup more filling?
To make the soup more filling, consider adding cooked quinoa or brown rice for extra texture and nutrients. You can also stir in some cooked lentils or chickpeas for added protein and fiber, making it a heartier meal option.
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).