Friday, September 28, 2012

Mushroom Soup

This soup is my new go-to for a decadent-feeling treat. It's creamy, earthy, and at 49 calories per cup it's really, really low-calorie-- woohoo for that!

It's also really, really easy to make. That makes it just about the best soup ever. But don't take my word for it-- try it and let me know what you think!


  • 1/2 cup diced onion (I like to dice up a large onion when I get back from the store and just keep it in the fridge in tupperware for use throughout the week-- just don't store it in a plastic baggie or your entire fridge will smell/taste like onions)
  • 1 tsp olive oil
  • salt and pepper
  • 1/2-3/4 pound cremini, button, or portabella mushrooms, sliced thin (about 5 cups)
  • 2 cups veggie stock (I like Swanson Flavor Boost mixed with water for a super quick, cheap stock)
  • 4 cups Original Unsweetened Almond Breeze Almond Milk (or any other plain, unflavored milk)
  • Add onions and oil to a soup pot. Turn heat to medium low.
  • Once the onion start to color just a bit and get fragrant, add the mushrooms. Season lightly with salt and pepper.
  •  Turn heat up just a bit and stir occasionally until the mushrooms release their moisture. They'll get smaller and browner-- this is what you want. The pan shouldn't dry out or burn but if it gets dry, add a little water and keep going.
  • When you think your mushrooms are done, add the broth and milk and bring to a slow boil.
  • Add a bit more salt and pepper!
  • Once it starts boiling (don't let it get too fast or you'll curdle your milk-- it'll just make the appearance a little less creamy, it's not really a big deal) turn it off.
  • Transfer about 1/2 of your soup to a blender and blend away (this could take a couple of minutes).
  • Transfer it back to the pot, stir, and check and adjust your seasonings.
  • Garnish with a drizzle of olive oil and some fresh cracked pepper.
  • Makes about 7 cups.
Per 1 cup: cals: 49kcal | fat: 2.82g | carbs: 5.08g | prot: 2.22g

 Also, it can be made with unprocessed ingredients if you make this with homemade veg stock and almond (or other) milk!

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