Creamy Mushroom Soup (but without the cream)
I’m not a winter person, but I sure do love the warm soups and thick stews that come with the season. This particular soup happened because I found discounted mushrooms whose best days were behind them, and bought 2.5 lbs. Believe me, that’s a lot of mushrooms. But I have a motto for situations like this.
When in doubt because of quantity and/or quality, make soup!
So I did, and this soup turned out to be the best mushroom soup I’d ever made: delicious, thick, comforting, low in calories, and a cinch to make. What makes it creamy? Using as little liquid as possible…
- 2-2.5 lbs. of mushrooms, cleaned and halved (I also remove the stems.)
- 6 cups of chicken broth or chicken soup base
- 2 large sweet onions, coarsely chopped
- Salt, to taste
- 2 tbsp. sheep romano, for sprinkling (optional)
- In a very large pot, put the mushrooms, broth, and onions. It will appear that there is not enough liquid but don’t add more. The mushrooms give off their own broth as they cook.
- Bring mixture to a boil; then cover and then simmer for 30 minutes.
- When the mixture is finished cooking, remove 2 cups of the liquid from the pot, but don’t throw it out. (You may need some for the soup or, if you don’t, this new broth is delicious and makes a great stock for another soup or a stew.)
- Using a hand blender, process the mushrooms, onions, and liquid. You can make it with pieces or a pureé, depending on your preference.
- If you find the soup too thick, you can add in some of the liquid that you removed.
- Salt, if necessary.
- Fill a bowl with the soup and sprinkle on cheese if you wish.
For Weight Watchers: On the PointsPlus plan, the soup has 0 points; the cheese, 1 point.