Skinny cream of mushroom soup –Y’all, let me tell you about a dish that’s pure comfort in a bowl—Skinny Cream of Mushroom Soup. This recipe is perfect for chilly days when you need something warm and soothing. It’s creamy and rich, but without all the extra calories. Grab your apron, and let’s get cookin’!
Check Out This Yummy Dish
This soup is not just delicious; it’s filled with earthy flavors that’ll make your taste buds dance. The richness of the mushrooms combined with the creaminess of the broth makes for a delightful experience. Now, let’s make it happen!
Ingredients
Here’s what you’re gonna need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 16 ounces fresh mushrooms, sliced (button or cremini work great)
- 4 cups low-sodium vegetable broth
- 1 cup milk (or use a non-dairy milk for a lighter version)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
- Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
- Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, around 8-10 minutes.
- Pour in the vegetable broth and bring everything to a simmer. Let it cook for about 15 minutes to let those flavors meld together.
- After simmering, take a few cups of the soup and blend it until smooth, then return it to the pot. This gives the soup a creamy texture.
- Stir in the milk, and season it with salt and pepper to taste. Heat through but don’t let it boil.
- Serve hot, garnished with fresh parsley for that finishing touch!
Now you have a bowl of lovely Skinny Cream of Mushroom Soup that’s sure to warm your heart and soul! Enjoy it with some crusty bread or as a starter to a lovely meal. Happy eating!
