Stick to your New Year's resolutions with this delicious and easy soup that tastes like it is packed with calories, but instead is filled with healthy, low-calorie ingredients. Perfect for weekday lunch or a light dinner, you'll be amazed with the full flavor of this mushroom soup.
- 1 pound mushrooms
- 1 shallot
- 3 cloves of garlic
- 1/2 teaspoon olive oil
- 1/4 teaspoon thyme
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 tablespoons flour
- 32 ounces vegetable stock
- 1/4 cup whole milk
- You can use a variety of mushrooms for this soup or stick with one type. Chop the mushrooms and add to a stockpot over medium-high heat.
- Drizzle the mushrooms with one-half teaspoon olive oil and then chop and add the garlic and shallot to the mushrooms. You can substitute the shallot with a small onion, if desired.
- Stir the mushroom mixture and then add the thyme and a dash of salt. Allow the mushrooms to simmer for 10 minutes, or until they begin to brown.
- Remove the mushroom mixture from the stockpot and reduce the heat to medium-low. Add the butter and olive oil and allow to melt together. Whisk until incorporated.
- Slowly add the vegetable stock, whisking at the same time, creating the base for the soup. Bring the liquid to a simmer and then add the mushroom mixture. Turn off the heat and puree in small batches, returning to the stockpot and adding the milk. Ladle into bowls and top with fresh cracked pepper.
Makes six servings