Here’s a light-yet-rich-tasting comfort food to ease you from fall into winter soup time! There’s an array of different mushrooms in this recipe ideally, but you can also use white button mushrooms if you can’t find the more exotic mix.
It’s a low-cal (75), low-carb (11 g), low-fat (1.0 g), low-cholesterol (5 mg), low sodium (95 mg), and low-sugar (5 g) dish that’s great for lunch or as a dinner starter.
1 tsp olive oil
1 onion, diced
1 stalk celery, diced
16 oz assorted mushrooms (cremini, shiitake, oyster, white), sliced
2 cloves garlic, minced
2 tbsp flour
4 cups low-sodium, fat-free chicken broth
1 bay leaf
1/2 tsp salt (optional)
1/4 tsp ground black pepper
1/2 cup evaporated skim milk (not sweetened condensed milk)
Add the oil to a soup pot over medium-high heat. Add the onion and celery and sauté until the onions turn clear, about five minutes. Add the mushrooms and sauté until soft and all the liquid is evaporated, about 10 to 12 minutes. Add the garlic and sauté one more minute. Add the flour to the mushrooms and sauté for two minutes. Then add the broth and stir well, scraping up the bits at the bottom of the pan. Add the bay leaf, salt (optional) and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes. Add the evaporated milk and simmer for one minute. Remove the bay leaf; then puree the soup either with an immersion or stand blender.