This is one of my favorite winter soups, and my whole family likes it. (Which I can’t say too often because my boys can be quite picky.) This is a very special, super delicious soup that’s packed with flavor.
Not only is this skinny cream of mushroom soup incredibly tasty, but while it’s super rich and creamy, there’s essentially no fat in it. That’s right, there’s no cream in this cream of mushroom soup—not even a drop!
Seems odd to call this a “skinny” recipe because, if you take one look at the picture, you can see instantly how luscious and hearty it is. However, it is—how about instead of “light and healthy” we say “hearty and healthy”? And it’s just as good the next day, so you can even make it ahead.
Skinny Cream of Mushroom Soup (Make-Ahead)
This soup is super rich and creamy, there's essentially no fat in it.
By Valentina Kenney Wein
Servings: 4 to 6
crimini mushrooms, washed, dried, and roughly chopped: approximately 1¼ pounds
olive oil: for the pan
onion, roughly chopped: 1 cup
minced garlic: 1 teaspoon
Russet potato, peeled and roughly chopped: 1½ cups
vegetable broth: 4 cups
salt and pepper: to taste
Step 1: Coat the bottom of a large soup pot with olive oil, and place it over medium heat.
Step 2: Add the onion and garlic and, stirring every so often, cook until it's soft, about 5 minutes.
Step 3: Turn the heat to high and add the mushrooms.
Step 4: Stirring every couple of minutes, cook until the mushrooms are nicely browned, about 10 minutes. (At this point, if you'd like to, you can remove a small handful of mushrooms for garnish.)
Step 5: Add the potato and stir to blend.
Step 6: Pour in the broth and bring to a boil. Then reduce the heat to low, cover the pot, and simmer until the potatoes are very tender, 10 to 15 minutes.
Step 7: Use a powerful blender to purée the soup until it's as smooth as possible.