Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Low-Fat Mushroom Soup
A silky and earthy soup made with a variety of mushrooms and thickened with a light touch of flour rather than heavy cream. This version maintains a deep, umami flavor while remaining light on calories and fat. It’s an elegant starter or a light lunch that highlights the natural, woody aroma of fresh mushrooms.
A silky and earthy soup made with a variety of mushrooms and thickened with a light touch of flour rather than heavy cream. This version maintains a deep, umami flavor while remaining light on calories and fat. It’s an elegant starter or a light lunch that highlights the natural, woody aroma of fresh mushrooms.
Ingredients
- 1 tbsp Butter
- 1 medium Carrot, peeled sliced
- 1/2 medium onion Onion, sliced
- 4 cubes Leek, sliced
- 2 stalks Celery, sliced
- 1/2 tsp Thyme Leaf
- 0.25 cup Brown White Mushroom, sliced
- 85 g Chicken Soup with Chicken Pieces
- 1/4 tsp Salt Pepper
- 1/2 medium onion Green Onion, chopped
Instructions
- Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
- Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.
Storage and Meal Prep Tips
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