Creamy Low-Fat Mushroom Delight
Indulge in this easy-to-make Creamy Low-Fat Mushroom Delight, perfect for a quick weeknight dinner or a cozy lunch. This soup showcases the rich, earthy flavor of baby portabella mushrooms combined with aromatic onions and a hint of paprika, creating a warm and inviting bowl. With its creamy texture from the fat-free half-and-half and a depth of flavor from the vegetable stock, this soup is not only healthy but also satisfying. Gather around the table and share this delightful dish with your loved ones!
3
Servings
N/A
Calories
10
Ingredients
Ingredients
Baby Portabella Mushrooms
12 ounces (sliced)
Vegetable Stock
30 ounces (liquid)
Onion
1 medium (finely chopped)
Butter
1 teaspoon (for sautéing)
Olive Oil
1 teaspoon (for sautéing)
Hot Paprika
1/2 teaspoon (spice)
Bay Leaf
1 leaf (whole)
Fat-Free Half-and-Half
4 tablespoons (for creaminess)
Salt
to taste (for seasoning)
Black Pepper
to taste (for seasoning)
Instructions
1
In a non-stick pan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
2
Add the sliced mushrooms to the onion mixture and cook until the mushrooms are tender and begin to change color, approximately 5-7 minutes.
3
Stir in the hot paprika and add the bay leaf, mixing well to combine all the flavors.
4
Pour in the vegetable stock and bring the mixture to a gentle simmer. Allow it to cook uncovered for 10-15 minutes, letting the flavors meld together.
5
Remove the bay leaf and, using an immersion blender, blend the soup until it's creamy with some chunks for texture. Alternatively, transfer half the batch to a blender and puree before combining back with the remaining soup.
6
Stir in the fat-free half-and-half, and season with salt and pepper to taste. Heat through for another minute.
7
Serve hot and enjoy your delicious Creamy Low-Fat Mushroom Delight!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in the Creamy Low-Fat Mushroom Delight?
The main ingredient is 12 ounces of sliced baby portabella mushrooms.
Is this mushroom soup recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable stock and meat-free ingredients.
How many servings does this recipe yield?
This recipe makes 3 servings.
What makes this mushroom soup low-fat?
The recipe uses fat-free half-and-half and minimal amounts of butter and olive oil to keep the fat content low.
How should I prepare the onion for this soup?
The onion should be finely chopped before sautéing.
What type of stock is used in this recipe?
The recipe calls for 30 ounces of vegetable stock.
How long does it take to sauté the onion?
The onion should be sautéed until translucent, which takes about 3-4 minutes.
How long should I cook the mushrooms?
Cook the mushrooms for approximately 5-7 minutes until they are tender and begin to change color.
What spice is used to add a hint of heat to the soup?
Hot paprika is used to add flavor and a hint of spice.
Should I leave the bay leaf in the soup when blending?
No, you should remove the bay leaf before blending the soup.
How long does the soup need to simmer?
The soup should simmer uncovered for 10-15 minutes to let the flavors meld.
Can I use an immersion blender for this recipe?
Yes, an immersion blender is recommended to blend the soup until creamy while leaving some chunks for texture.
What can I use if I do not have an immersion blender?
You can transfer half the batch to a standard blender, puree it, and then combine it back with the remaining soup.
When do I add the fat-free half-and-half?
Stir in the fat-free half-and-half after the soup has been blended.
How much fat-free half-and-half is required?
The recipe requires 4 tablespoons of fat-free half-and-half.
What are the seasoning recommendations?
Season the soup with salt and black pepper to taste.
How long should I heat the soup after adding the creaminess?
Heat the soup through for another minute after adding the half-and-half.
What kind of mushrooms are specifically mentioned?
Baby Portabella mushrooms are specifically mentioned for their rich, earthy flavor.
Is there butter in this low-fat recipe?
Yes, the recipe uses 1 teaspoon of butter for sautéing.
Is there olive oil in this recipe?
Yes, 1 teaspoon of olive oil is used alongside the butter for sautéing.
What is the total number of ingredients needed?
There are 10 ingredients in total for this recipe.
How is the texture of the soup described?
The soup is described as creamy but with some chunks for texture.
Can I serve this soup for lunch?
Yes, it is described as perfect for a quick weeknight dinner or a cozy lunch.
What is the preparation for the vegetable stock?
The vegetable stock is used in its liquid form.
What is the preparation for the bay leaf?
The bay leaf is used whole during the simmering process.
Does this soup contain cholesterol?
While specific values aren't listed, it uses minimal butter and fat-free dairy, making it lower in cholesterol than traditional cream soups.
Is the soup served hot or cold?
The soup should be served hot.
What category of food does this recipe belong to?
It belongs to the Vegetable category.
How much hot paprika should I use?
Use 1/2 teaspoon of hot paprika.
Is this recipe considered easy to make?
Yes, it is described as an easy-to-make and quick recipe.