Creamy-Dreamy Mushroom Soup

Posted on December 14, 2010 by Dani

After all these pies and cookies

my jeans don’t fit me anymore, and

I’m pretty sure I have started developing diabetes..

I need salt!

Give me salt!

Have I ever told you how much I like creamy soup?

Have I ever?

Well, If I haven’t now you know

I love creamy soups!

Amen

The fabulous thing about creamy soup is that you trick your mind into believing you are “just having soup for dinner” even if that soup is full of heavy cream, cheese and high sodium chicken broth…

But I’ll tell you something: I’ll rather run on the treadmill for 1 hour a day than deprive my body from creamy soup!

However I understand if you are not as much as a weirdo like I am, so I’ll teach you a few tricks to lower calories in creamy soups:

– Substitute heavy cream with yogurt

-when sauteing the onion add a few tbsp of water

– Avoid adding extra cheese

– Use low fat/ low sodium chicken stock (we wont need any chicken broth for this recipe)

The flavor won’t change that much, you will still be able to enjoy your soup and you will still fit into you jeans…

Isn’t that great?

I’ll shut up now. Let’s cream mushrooms!

Ingredients:

1 kg of white mushrooms
1/2 onion, chopped
1/2 cup white dry wine
1/2 cup red wine
1 tsp seasoned salt
1 cup heavy cream
2 tbsp flour (heaping)
salt, pepper, theme
fresh parsley
1/4 cup butter

Take your mushrooms

Wash and slice them up

In a high pot heat butter

As much as I prefer to use extra virgin olive oil in my cooking, for creamy soup butter just works better, So butter is!

Chop up some onion

Add it into the pot

and cook it until soft

Pour in 1/2 cup of white dry wine, turn up the heat and let the alcohol evaporate

Add in mushrooms

I Know, that seems like a lot of mushrooms, but wait

Stir well, you see how much the mushroom have already reduced in volume? Mushrooms are mostly made of water. Which is also why I am not going to add chicken broth. No need.