French · Dinner
Creamy Mushroom Soup (Low-Chol)
French-style mushroom soup built on sautéed cremini mushrooms and shallots, deglazed with dry white wine and simmered in vegetable stock, finished with reduced-fat milk instead of heavy cream. Fresh thyme and ground nutmeg round the flavor, keeping cholesterol and saturated fat well below a classic velouté.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
238Calories
8.9gProtein
11.8gFat
21.4gCarbs
8.6gSugar
3.1gFiber
410mgSodium
7mgChol
2.4gSat Fat
870mgPotassium
140mgCalcium
2.1mgIron
0.1mcgVitamin B12
6.5mgVitamin C
vegetarian
low-cholesterol
gluten-free
low-carb
low-calorie
low-chol
Instructions
1
Prep
Slice the cremini mushrooms, finely chop the shallot and garlic, and strip the thyme leaves from their stems.
2
Sweat
Warm the olive oil in a medium saucepan over medium heat and sweat the shallot for 2 minutes until translucent.
3
Sauté
Add the mushrooms and garlic, sauté over medium-high heat for 8 minutes, stirring occasionally, until mushrooms are golden and the pan is nearly dry.
4
Deglaze
Pour in the white wine and deglaze over medium heat for 1 minute, scraping up browned bits until the wine mostly reduces.
5
Simmer
Add vegetable stock and thyme, bring to a gentle simmer over medium heat, and cook uncovered for 10 minutes until mushrooms are tender.
6
Blitz
Transfer the soup to a blender and blend for 30 seconds until mostly smooth with slight texture remaining.
7
Reduce
Whisk the cornstarch slurry and reduced-fat milk into the soup, simmer over medium-low heat for 3 minutes until lightly thickened.
8
Finish
Stir in ground nutmeg and season with salt and black pepper to taste.
9
Plate
Ladle the soup into a bowl and scatter the fresh parsley over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cremini mushrooms
- 22 small shallot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 4 tsp20ml olive oil
- 1/2 cup120ml dry white wine
- 2 cup480ml vegetable stock, low-sodium
- 2/3 cup160ml reduced-fat milk
- 2 tsp10ml cornstarch
- 1/4 tsp1/4 tsp ground nutmeg
- salt and black pepper, to taste
- 2 tsp2 tsp fresh parsley
