How to Make a Low Fat Cream of Mushroom Soup

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Cream of mushroom soup is usually laden with butter and cream to enhance the flavor of the mushrooms. With this quick and easy recipe, the mushroom flavor stands out and ensures that the vegetables provide the flavor, not the fat.

Things You'll Need

  • 1 lb mixed fresh mushrooms, chopped
  • 3 leeks, white part only sliced
  • 2 garlic cloves, minced
  • 1/2 sweet onion, chopped
  • Dash of Kosher Salt
  • Dash of fresh ground pepper
  • 1 tablespoon of flour
  • 1 cup skim milk
  • 1 tablespoon of dried thyme
  • 1 teaspoon of crushed red pepper
  • 32 ounces or 1 quart of beef or chicken stock
  • 1 tablespoon olive oil
  • 1 large stock pot
  • 1 wood spoon
  • Blender or immersion blender

Preparation for Low Fat Cream of Mushroom Soup

  • Heat olive oil in a large stock pot and add leeks, garlic, onions and crushed red pepper. Add dash of salt and fresh ground pepper. Cook for about five minutes or until the leeks are soft and slightly brown. Add sliced mushrooms and cook until the mushrooms are soft and darker brown.

  • Sprinkle flour into the cooked leek mixture and combine thoroughly. Immediately add stock, milk and thyme.

  • Cook mixture for about ten minutes and all ingredients are thoroughly cooked through. Insert immersion blender on medium speed and blend to your desired consistency. If you use a blender, blend soup in batches and reheat to serve immediately.

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