Hearty dishes without a lot of added fat and calories are crucial to staying healthy during the holiday season. This Mushroom Soup skips the cream and butter found in many versions, making an excellent appetizer or light meal alongside a whole grain roll and salad. Using a variety of seasonal mushrooms (mushrooms are at their peak season in fall and winter), gives the soup a lot of flavor without extra fat. The Nutrition Rundown: Mushrooms are a rare food source of vitamin D, important for our bodies especially in winter months since our body can only make vitamin D when exposed to sunlight. This soup is also naturally low in fat and calories and tasty enough to satisfy that craving for something warm!
Mushroom Soup
Serves 6 appetizer portions
Ingredients
2 Tbs
olive oil
4 cloves
garlic, minced
1 shallot,
diced
2 pounds
mushrooms, cleaned and chopped (a variety like crimini, oyster, shitake tastes
delicious!)
2 Tbs
fresh thyme, chopped
½ tsp salt
½ tsp
freshly ground black pepper
4 cups
vegetable broth (low sodium, if available)
1 bay leaf
2 parmesan
cheese rinds (optional)
Directions
- In large, heavy saucepot, heat oil over medium heat. Add garlic and shallot and cook ~1-2 minutes. Add mushrooms, thyme, salt and pepper. Cook, stirring frequently, ~5 more minutes, until mushrooms and shallot are soft.
- Add vegetable broth. Cover and bring to a boil. Once boiling, reduce heat and simmer. Add bay leaf and cheese rinds if using. Simmer uncovered, stirring frequently, until liquid is reduced by ~1/4.
- Turn off heat and remove bay leaf and cheese rinds. Using immersion blender, puree soup. (If you do not have an immersion blender, allow soup to cool completely and puree in blender, in small batches).
- Serve immediately or store, covered, in refrigerator up to 4 days.
