Mushroom cream soup
Savor the rich, earthy flavors of this light and creamy mushroom soup. Perfect for a cozy meal, it's packed with nutrients and fiber, supporting your weight loss journey without sacrificing taste. Simple to make, it’s a healthy hug in a bowl.
Preparation
1
Clean the mushrooms and slice them. Finely chop the onion and mince the garlic.
2
Heat the olive oil in a large pot or saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes.
3
Add the minced garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 7-10 minutes.
4
Pour in the vegetable broth and add the fresh thyme sprigs (if using dried thyme, add it now). Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
5
Remove the thyme sprigs. Carefully transfer about two-thirds of the soup to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. If you prefer a chunkier soup, blend less.
6
Return the blended soup to the pot (if using a regular blender). Stir in the low-fat milk. Season with salt and black pepper to taste. Heat gently for a few more minutes, ensuring it's hot but do not boil after adding milk.
7
Serve hot and enjoy your delicious and healthy mushroom cream soup.
Nutrational Values per serving
31
kcal
2g
protein
3g
carbs
2g
fat