This cream of mushroom soup recipe uses some butter (which is not low fat) but also uses skim milk (which is). It suffers not one bit in the absence of a higher fat content milk nor its cousins half and half or whole cream. It gets the bulk of it’s creaminess from the addition of flour to the cooking process.
This soup is perfect for fall and winter. It is hearty enough to have with bread for dinner before heading out to the kids’ activities. The soup reheats well for leftovers – you might find it a little thicker second time around and if so, add a small amount of water, brother or milk to achieve the desired consistency.
4 tablespoons butter or margarine
1 large onion (chopped)
1 clove garlic (chopped)
2 cups button mushrooms (chopped)
2 cups portabella mushrooms (chopped)
1/2 cup flour
2.5 cups vegetable stock (or chicken)
salt and pepper
pinch ground nutmeg
2.5 cups skim milk
Saute onion and garlic in butter until soft.
Add mushrooms and saute until mushrooms are soft.
Stir in flour to coat onions, garlic and mushrooms. Add stock and bring to a boil. Add salt, pepper and nutmeg. Simmer 15 minutes.
Remove from heat and blend with either immersion blender or in batches in countertop blender or food processor, leaving some mushrooms chunky. Add the milk and return to the boil. Reduce heat and simmer for 10 minutes.
Serve with bread, crackers or garlic toast!