Lighter Cream of Mushroom Soup
'Tis the season to not eat meat on Fridays. That's when recipes like this Mushroom Soup come in handy. It's delicious, easy and meatless. It also warms up your insides on these cold winter nights. Wasn't yesterday the first day of spring? It will be here soon, right? Please just humor me and say yes.
My mom has been making this soup for a few years now, but I know it's going to become a staple in my house as well. The original recipe calls for chicken broth, but you can substitute vegetable broth if you're observing Lent. She also adds a lot more mushrooms than called for in the recipe, so feel free to do that as well. Enjoy this soup, guys! Here's to warmer weather!
- 8 oz. mushrooms
- 4 tbsp. butter, divided
- 1 medium onion, chopped
- 1/4 cup flour
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1 1/4 cups water
- 1 (10.75 oz.) can condensed chicken broth (or vegetable broth)
- 1 tsp. Worcestershire (optional)
- 1 cup fat-free half-and-half
Slice the mushrooms to measure 1 cup. Chop remaining mushrooms into small pieces.
In 3-quart saucepan, melt 2 tbsp. butter over medium heat. Cook the sliced mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Remove mushrooms with slotted spoon.
Add remaining 2 tbsp. butter to the saucepan. Cook and stir chopped mushrooms and onion until onion is tender. Sprinkle with flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Stir in water, broth and Worcestershire. Heat to boiling, stirring constantly. Boil 1 minute. Stir in half-and-half and sliced mushrooms. Heat just until hot (do not boil).
Source: The Savvy Kitchen