If you are a soup fancy, like myself you really need to have some mushroom soup recipes in your book. I am adding this for K Wellington, as she asked me for some New Year resolutions soup recipes that can guide her through some kinks and get a boost to get through the rest of the cold months. Here is a fantastic soup recipe that I would often feature in my own restaurants and in the Ashgrove Inn when I was playing institutional chef in the real world. It meets and exceeds the delicious level and is around 215 calories per bowl (Just under). Let’s make this great example of a mushroom soup for those who love a creamy, woody mushroom melange in their mouth.
1/2 lb mushrooms (baby bella)
1/2 lb mushrooms (crimini)
1 medium onion, diced
3 garlic cloves, chopped
2 tbsp olive oil
1 tbsp low sodium soy sauce
1/4 tsp of dried thyme leaves
1/4 cup all-purpose flour
2 cups vegetable broth or low sodium Beef Broth
1 cup milk (whole milk, reduced fat milk or almond milk)
salt & black pepper to taste
Slightly rinse the mushrooms with cold water to remove any dirt or debris and gently pat dry with paper towels (do not soak mushrooms).
Add the soy sauce and cook for a further minute.
.