Get your crusty bread ready, because it’s finally getting the Healthy Mushroom Soup it’s been begging for! Creamy, hearty, low fat, low carb, and low sodium, it’s anything but low flavor. Made with tons of delicious, meaty mushrooms, simmered with aromatics and complementary herbs, and finished off with creamy, tangy yogurt, it’s the one pot weeknight soup of your dreams!
BENEFITS OF MUSHROOM SOUP
No high sodium, high fat canned cream of mushroom soup here! Canned soups can be pretty sketchy when it comes to healthfulness. But homemade mushroom soup is where it’s at! We have full control of ingredients, and we’re not throwing the salt shaker or heavy cream in our pot!
Our no cream mushroom soup uses some delicious, but lower calorie, lower fat ingredients, which keeps our soup healthier. The soup is good for lower calorie or weight loss diets, diabetic diets, and low fat diets. And of course it’s heart healthy!
Mushrooms are very low in calories, but high in protein, fiber, and cholesterol free. Not only that, but they are known to have cholesterol lowering properties, and anti inflammatory effects (1). Also, unique to the plant world, mushrooms naturally contain some vitamin D. Not a lot really, but if mushrooms are exposed to UV radiation the amount of vitamin D in them increases significantly (2). They’re a great addition to this soup!
Prep Time: 20minutes
Cook Time: 35minutes
Total Time: 55minutes
Servings: 4
INGREDIENTS:
2 tablespoon Olive Oil
1 medium Onion, diced
4 Garlic Cloves, minced
1 lb Mushrooms, sliced, any variety and combo
1 teaspoon Herbes de Provence
¼ cup All Purpose Flour
3 cups Homemade Vegetable Stock (or No Added Salt Vegetable Broth)
1 cup Plain Nonfat Greek Yogurt
Salt and Pepper to taste
INSTRUCTIONS:
Heat the olive oil in a large pot over medium heat. Add the onion and saute until translucent.
Add the garlic, and continue to saute for another minute or two, until fragrant.
Add the mushrooms and herbs, and continue cooking until the mushrooms release their juices, the juices evaporate, and the mushrooms are starting to brown.
Sprinkle the flour in, and cook, stirring constantly, for 1 minute.
Pour in the stock or broth, and stir to combine. Bring to a simmer, and reduce the heat to keep the pot simmering, but not boiling.
Stir occasionally for 20 minutes.
Turn off the heat, and allow the soup to stop simmering.
Measure at least a cup of the soup liquid into a bowl (it’s okay if you get some onion pieces).
Slowly whisk the yogurt into the hot liquid until it’s smooth and completely combined.
Now add the yogurt mixture back into the soup pot, stirring until combined well.
Do not bring the soup back to a boil, but you can warm it if it’s cooled too much.
Serve hot, with crusty bread and a dollop of Greek yogurt if desired.