Prep 15 mins
Cook 15 mins
This is my favorite light soup to start a guest dinner. It came from the 1975 edition of The American Heart Association Cookbook and varies significantly from the 1998 fifth edition version I posted as Fresh Mushroom Soup "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything.
- 1 lb fresh mushrooms
- 2 tablespoons oil
- 2 cups water (chicken broth may be substituted)
- 2 cups nonfat dry milk powder
- 1 teaspoon onion flakes
- 1 tablespoon parsley flakes
- 1 tablespoon flour
- 1 tablespoon sherry wine
- salt and pepper, to taste
- 5 teaspoons green onion tops, thinly sliced (for garnish)
- Slice caps and stems of mushrooms in thick pieces.
- Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.
- Combine all other ingredients in blender and mix until thick and foamy.
- Add mushrooms to blender and, using lowest speed, blend for 4 to 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. (I generally skip this step, preferring identifiable mushroom slices.).
- Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning. Use an asbestos pad if soup is to be left on the stove.
- Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.
Marvelous. I have always loved canned cream of mushroom soup, but it is so danged salty and fatty that I don't buy it much anymore. This is a knockout alternative. I didn't have any sherry or parsley flakes, but otherwise stuck to the recipe, and it came out just delicious. Thanks for a winner, KateL.
Hi KateL: This was a great inspiration recipe. I did not follow it exactly as some of the ingredients I didn't have/like. Used skim milk in place of water and disloved 2 tsp bullion into milk as I don't like powdered milk; used SmartBalance in place of oil; basil instead of parsley (don't like); so after all those chnges we had a wonderful soup. Like you I like my mushrooms whole, so I minced about half and left the rest whole. Very nice. Will have many times this winter. Judy in WA
I love this less rich yet still yummy soup. I was too lazy to use the blender then have to wash it, so I made it all in the pot. It worked fine and didn't take 30 mins. I skipped the sherry (I dislike the stuff) and used the broth in place of water. Thanks much Kate for a quick, tasty soup that is ideal for lower fat diets.