Cream Of Mushroom Soup

Now that cooler weather has set in, I’m motivated to cook up some soups, chowders, and stews. I thought I’d share a recipe I modified (and cooked up for lunch today–yum!) for Cream of Mushroom Soup from an old Harrowsmith magazine I scooped up at a yard sale. As you can see, the fat has been taken out of the roux (is it still a ‘roux’ then? I don’t know…), but it doesn’t affect the taste. We find it hard to believe how creamy and rich the soup is without added fat. It was terrific accompanied by grilled cheese and tomato sandwiches on cheese bread. Oh, and it’s also nice with a tad of Bugarian feta cheese mixed in.

Low-Fat Cream of Mushroom Soup

(Adapted from Harrowsmith magazine)

2 lbs. Mushrooms

2 onions

2 cloves garlic

1/3 to 1/2 cup Flour

2 Tbsp thyme

1/2 to 1 teaspoon Pepper

1/3 cup soy sauce

4 cups vegetable stock or chicken stock

4 milk, skim or 1%

Wash and slice mushrooms. Chop onions and garlic. Spray stockpot with cooking spray, sautéing onions and garlic until the onions are tender (adding small amounts of broth or water as needed). Add mushrooms and sauté for approx. 5 minutes, until the mushrooms are cooked but not limp.

Remove the vegetables from the pan. In pan, add 1/2 cup milk and 1/2 cup broth over medium heat. Add flour into heated milk-broth mixture, stirring as it thickens. Add thyme, pepper, and soy sauce. Cook on low heat, stirring for 2-3 minutes. Slowly add the remaining stock, then milk, cooking until the mixture is thickened and heated through. Return vegetables to the pot. Stir to mix thoroughly. Warm through and serve.

Serves 8.

Links:

Blogcritics.org and “The Fate of Feta”.