Simple Home-made healthy and low-fat cream of mushroom soup recipe

Do you know that those restaurant’s
mushroom soup are high in carb and calories?

I know because I have a close friend who is
working as a sous chef in a semi-fine dining french restaurant. I must say….a
lot of tasty food are really very high in fats and carb.

I love the mushroom soup served by his
restaurant as they are using 100% pure mushroom. And I do ask him for the
mushroom soup recipe and want to try it. After knowing the recipe, I notice
that the ingredients that they use is really high in carb which is not health
conscious.

So, I decided to try my own method in
modifying the recipe into a low-fat, low-carb, healthy and tasty mushroom soup.
I would like to share here to those that love mushroom soup like me….

Cream of mushroom (2 serving)

Ingredients

5     Button
mushroom 20 cal

1 tbsp(15g)     Plain
flour       52 cal

1 tbsp(15g)     Reduced
Fat spread              74 cal

1 tbsp     Olive
oil   126 cal

500ml     Skim
milk       192 cal

1 tbsp     White
onion

Salt and pepper

Fresh flat-leaf Parsley (minced)

Thyme leaves (minced)

2 pcs      Whole wheat bread       100 cal



Total calories about 570 cal for 2 person. Each person only take in 285 cal.

This can be a very healthy and delicious breakfast to start a day.

Directions

Clean the button mushrooms by wiping with
dry paper towel. Remember not to wash them. Trim off any bad parts and chop
them into mince.

Heat the olive oil in a pan. Add the
chopped mushroom, onion, 1 teaspoon salt, 1/2 teaspoon pepper and cook in
medium-low heat for 10 to 15 minutes. Check if they are browned and tender. This
is to bring up the fragrance of the mushroom and let it be soft as well. Add a
cup of water, bring to a boil. Turn off the fire and leave it there first.

Meanwhile, use another pot, heat up the butter,
add plain flour and stir it using low heat. Keep stirring until the flour mixed
well with the butter. Don’t get shock when you see a thick mixture forming in
the pot. Add in the mushroom mixed that we prepared earlier into the pot with
medium-low heat. Stir gently. Let it blend in for another 5 to 10 minutes. You
still can add in some water if is necessary. After that, add in skim milk to
the pot and mixed well. Try not to put high heat because we don’t want to burn
the milk.

Now, start adding in minced thyme leaves
and minced parsley. How much you need to put depends on your personal favorite.
If you can’t find any fresh thyme leaves, mixed herbs can be added in as well. Add
in salt and pepper and bring to a boil. Reduce the heat and simmer for about 15
minutes, taste it. Serve hot in a bowl with a piece of whole wheat bread. Final touch just sprinkler a bit of
minced parsley on top of the soup to make it delicate. 

Below is the mushroom soup that I cooked. Hope you guys enjoy the recipe.

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