Today I want to share some delicious mushroom and onion soup that I’ve now made quite a few times! We love it and it’s been on regular rotation since the weather has turned. Although I haven’t figured out the exact calories, overall I would rate it as healthy. As a bonus, it is gluten free and freezes really really well! Oh and did I mention how easy it is?
The original recipe calls for sour cream to add the creaminess, and it tastes good with sour cream, but it tastes really good with half and half instead. And I figure since this recipe makes at least 4 servings, the additional calories from choosing half and half can’t be THAT bad, right?
Creamy Mushroom and Onion Soup (loosely adapted from The South Beach Diet Supercharged)
- 1 tbsp olive oil
- 1 tsp dried thyme
- pinch cayenne
- salt & black pepper (to taste)
- 2 crushed garlic cloves
- 1 onion, finely chopped
- 1/2 cup sliced green onion
- 16oz mushrooms, sliced
- 4 cups low sodium chicken broth
- 1/3 cup half and half (or sour cream)
- 1 tbsp lemon juice
In a large pot heat olive oil. Add onion & spices, cook stirring occasionally until onion is soft. Add mushrooms and stir-fry until mushrooms soften. Add chicken broth. Bring mixture to a boil, & simmer for about 15 minutes.
Use a stick blender to blend soup to desired consistency. (Alternatively, transfer half the soup to a blender and puree until smooth. Return blended soup to pot). Add green onions, 1 tbsp of lemon juice and stir. Taste, and add more salt and pepper if needed. Add 1/3 cup half and half to pot right before serving. Enjoy!
I am linking this recipe to Miss Flibbertigibbet and the Home for the Holidays: Holiday Recipe Link Party. I’m a few days behind (but that seems to be the theme around here …) so you should check out all the other delicious recipes people have already posted!