Lightened-up Cream of Mushroom Soup

Cream of mushroom soup is usually quite high in fat, with about 9 grams per 1 cup (250mL) serving. Stock is the base of this soup, which has a touch of light cream for a bit of richness and only 111 calories and 4 grams of fat per serving. For an even lighter soup, use milk instead of the cream.

Portion size 8 servings
Credits :Canadian Living Magazine: October 2004

INGREDIENTS
2 teaspoons extra virgin olive oil
1 onion chopped
6 cups sliced white and/or cremini mushrooms (1 lb/500 g)
6 garlic cloves minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
6 cups chicken stock (or vegetable stock)
3 tablespoons lemon juice or wine vinegar
1 cup 5% cream
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped green onion

METHOD

In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, thyme, salt and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Gradually stir in stock and lemon juice, scraping up any brown bits; bring to a boil. Reduce heat, cover and simmer for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in uncovered container until cold. Cover and refrigerate for up to 24 hours. Reheat over medium heat.)

Stir in cream; heat until steaming but not boiling. Serve garnished with chives.