* Exported from MasterCook *
Creamy Cremini Mushroom Soup
Recipe By :
Serving Size : 6 Preparation Time :0:40
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 1/2 teaspoons extra-virgin olive oil
1 large onion -- chopped
1 1/2 teaspoons chopped fresh thyme -- or 1/2 teaspoon dried
1 pound cremini mushrooms -- sliced
1/2 cup all-purpose flour
28 ounces reduced sodium broth -- (2 cans) veggie or chix
1 cup reduced-fat sour cream
1 cup low-fat milk
1/4 teaspoon salt
freshly ground black pepper -- to taste
lemon juice -- to taste
dry sherry -- to taste (optional)
Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring, until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover and steam until the mushrooms exude their moisture, about 5 minutes.
Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, about 5 to 7 minutes.
Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).
Makes 6 servings, 1 1/4 cups each
AuthorNote: Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat. the pudgy brown mushrooms called cremini are actually baby portobello mushrooms and are sometimes called baby bellas. They're firmer and richer-tasting than common white mushrooms.
Use meaty, rich mushrooms to help make a meal more satisfying. Research reports that when people ate mushroom-based entrees, they felt just as satisfied as when they'd eaten those same dishes made with beef - though they'd taken in a fraction of the calories and fat.
Source:
"EatingWell 500 Calorie Dinners by Jessie Price, Nick Micco & The EatingWell Test Kitchen, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"7 1/2 cups"
Start to Finish Time:
"0:40"
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Per Serving (excluding unknown items): 133 Calories; 3g Fat (19.7% calories from fat); 11g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 397mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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