This soup is ambrosia for mushroom lovers! By sautéing the mushrooms in butter along with onions, we not only get rid of the raw smell but also derive a deep aroma perfect for an appetizing soup. Further, mixing the mushroom puree with milk makes the soup so thick and creamy that you will hardly notice the absence of cream.
In short, this Mushroom Soup is a pampering option that is surprisingly low-cal too!
Preparation Time: 10 mins Cooking Time: 10 mins Makes 3 servings
2 cups chopped mushrooms
2 tsp low-fat butter
1/4 cup chopped onions salt & pepper and to taste
1/4 cup low-fat milk
2-3 spoons mixed herbs
1. Heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté on a medium flame for 1 minute.
2. Add 3 cups of hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked.
3. Allow it to cool slightly and blend in a mixer to a smooth. Transfer the purée into the deep non-stick pan, add the salt, pepper, mixed herbs and milk, mix well and bring to a boil.
4. Serve hot