I finally made my first mushroom soup! What took me so long?! Geez. I’m a big fan of mushroom soup especially those creamy ones but these are just too fattening to be consumed on a regular basis so my recipe is a low-calorie and low-fat one that is easy to make when you just need a light meal. I’ve also added a little thyme to give it that peppery and minty flavour just to lift the palates for a bit.
If you like your soup to be more rich and creamy, you can substitute the skimmed milk with greek yogurt or low-fat sour cream. Just remember to put them out in room temperature for at least half hour and then mix with flour before adding into the soup to prevent curdling. Enjoy!
Portobello Mushroom Soup Recipe
Ingredients (serves 2)
250g portobello mushrooms, diced
2 cups fresh chicken stock
1/2 cup skimmed milk
1/4 tsp dried thyme
2 1/2 tbsp plain flour
salt & freshly cracked black pepper
1. Combine the milk and flour in a bowl and mix till you get a smooth consistency. Set aside.
2. Heat a little olive oil in pan and saute mushrooms till tender for about 4-5 minutes.
3. Add chicken stock and thyme and bring to a boil. Season with salt and pepper.
3. Reduce heat to a very low simmer and gradually stir in the milk mixture from Step 1.
4. Serve the mushroom soup with rye toast or any bread of your choice.