Creamy Mushroom Soup (Light)

By replacing heavy cream with semi-skimmed milk and whole wheat flour, we kept the velvety texture of the soup while significantly cutting down on fat and calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400g mushrooms, sliced · 88 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 2 cloves of garlic, minced · 9 kcal in the whole recipe
• 1 tablespoon of olive oil · 126 kcal in the whole recipe
• 2 tablespoons of whole wheat flour · 74 kcal in the whole recipe
• 1.5 cups of semi-skimmed milk · 135 kcal in the whole recipe
• 3 cups of hot water
• 1 teaspoon of salt and black pepper

Method

1. Heat olive oil in a pot and sauté the chopped onion and garlic until soft.

   

2. Add the sliced mushrooms and sauté over medium heat until they release and completely absorb their liquid.

   

3. Stir in the whole wheat flour and cook for about 1 minute until fragrant.

   

4. Slowly pour in the milk and hot water while whisking constantly to prevent lumps, then bring to a boil.

   

5. Season with salt and black pepper, simmer on low heat for 10 more minutes, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.