Sunday, 18 December 2011

Low fat cream of mushroom soup

This is a quick and tasty low propoint soup perfect for a snack or for something to warm the belly. This recipe will freeze for up to 6 months.

Low fat cream of mushroom soup - Serves 4
Nutritional info Per Serving
Serving Size: about 1 1/2 cups ~ ProPoints: 3 ~ Calories: 110 ~ Total Fat 3.5 ~ Carbohydrates: 15.9 ~ Protein 5.7

N.B. if you omit the butter and use a bit of stock to soften the onion and celery it works out at only 2pp / 86 cal per serve

1 onion
1 celery stalk
3 tbsp plain flour
1 tbsp light butter (optional)
200g portabella mushroom caps
75g shitake mushrooms
750ml chicken stock
250ml skim milk

Melt butter in a pan and add chopped onion and celery. Cook until they begin to soften. Add mushrooms and flour stirring occasionally for about 5 minutes.
Gradually stir in stock and bring to boil. Stir until soup begins to thicken then add milk. Simmer for 10 – 15 minutes. Season with salt and pepper and serve.
Optional: if you prefer a smooth soup, transfer mixture to a blender and pulse for 60 seconds before serving.


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