Cream of Mushroom Soup
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Cream of Mushroom Soup
| Thu, 01-20-2005 - 1:24pm |
Here's a substitute for cream of mushroom soup:
INGREDIENTS:
- 1 pound fresh mushrooms
- 2 tablespoons Smart Balance
- 4 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme
- 2 tablespoons cornstarch (in phase 2 you may use whole wheat flour)
- 4 cups vegetable broth
- 1 cup evaporated skim milk
- salt and pepper to taste
DIRECTIONS:
- Thinly slice the mushroom caps, discarding the stalks.
- Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3-4 minutes, or until the mushroom just softens. Add cornstarch and cook, stirring for 1 minute.
- Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
- Whisk the milk into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.


