Cream of Mushroom Soup (minus the cream)
The Devil Wears Prada is one of my favorite movies. There’s a quote in the movie that I always think of when I see “chowder” or “cream” of anything….”Corn chowder. That’s an interesting choice. You do know that cellulite is one of the main ingredients in corn chowder.”
That line has ruined most cream soups for me. I rarely order creamy soups anymore because I don’t want to eat cellulite. That’s just gross. It’s already on my body against my will so I’d rather not add to it willingly. It doesn’t need friends.
I do LOVE cream of anything so I had to do something to satisfy my craving. I’ve been dying for Cream of Mushroom soup for weeks and have read every label of every can/prepackaged mushroom soup out there. None of which were very healthy. If they didn’t have a lot of fat, they were through the ceiling with sodium. It’s a trade of fsometimes but I refused to be defeated in my quest for a low-fat, low sodium creamy vat of deliciousness.
The plan…to come up with a trick to add the creamy consistency without adding fat (or lumps). Cornstarch always seems to do the trick with stews and gravy so I blended up a mixture of 2% milk, greek yogurt and cornstarch in a mini food processor and added that to the soup. Success!!!
I’m looking forward to using this ingenious idea for many more “Cream of” soups and chowder!
Cream of Mushroom Soup
Makes approximately 4 main course servings
1/2 oz dried porcini mushrooms
1 cup boiling water
2 tablespoons olive oil
4 large shallots, sliced
4 oz baby portabella (cremini) mushrooms, chopped
4 oz white button mushrooms, chopped
3 cloves garlic, peeled and minced
3 tablespoons fresh chopped thyme
1/2 tablespoon herbs de provence
1 bay leaf
1/2 teaspoon salt
1 teaspoon ground pepper
2 cups low sodium chicken broth (or vegetable)
1 cup 2% milk (you can use 1% to lower the fat even more)
3/4 cup low fat greek yogurt
1 1/2 tablespoons cornstarch
3 tablespoons fresh chopped parsley, plus more for garnish
Place the porcini mushrooms in a small bowl and pour the boiling water over them. Set aside.
Heat the olive oil in a large dutch oven or stockpot over med-high heat. Add the shallots and saute until translucent, about two minutes. Add the chopped portabella and button mushrooms continuing to cook until softened. Stir in the garlic, thyme, herbs de provence and bay leaf and cook for an additional 1 minute.
Remove the porcini mushrooms from the water and roughly chop. Add the mushrooms and the mushroom infused water to the pot along with the salt and pepper stirring to combine.
Add the broth to the mixture and bring to a boil.
While the broth is coming to a boil, combine the milk, yogurt and cornstarch in the bowl of a mini food processor. Blend on low until thoroughly combined. You can also whisk in a small bowl by hand, just be sure the mixture is smooth and has no lumps.
Add the milk/yogurt mixture to the pot and turn the heat down to med-low. Stir the soup constantly until the mixture begins to thicken. Approximately 4-5 minutes.
Stir in the chopped parsley and serve immediately. You can top each serving with additional parsley or grated parmesan cheese.