Cream of Mushroom Soup Without The Cream

Years ago I used to subscribe to a country cooking magazine. All the recipes were completely and utterly yummy but so not the best choices to make for every day. But yes, I made something almost daily back then. I still make a couple of them for special occasions. Funny that the reason I finally stopped subscribing was not because I was eating better… that hadn’t happened quite yet.

The Kid had started eating real food around that time and I was cooking for her as well as me. The reason I stopped subscribing was because almost all the recipes had butter, cheese, cream cheese, and other things that The Kid couldn’t eat with her dairy allergy. It was easier to make one set of meals instead of two, but I also didn’t even want dairy in the house in case she somehow got into it being a kid and exploring.

There was one recipe for Cream of Mushroom Soup that was so wonderful. If you’ve only had Cream of Mushroom from a can, you are missing out big time. You will never go back to canned once you try homemade. It’s really simple to make too and doesn’t take very long. I was thinking about it this weekend when I saw all the mushrooms at the store. I decided to try a dairy free version and it turned out great.

Cream of Mushroom Soup“Cream” of Mushroom Soup

  • 1 small onion, diced (appx 1 cup)
  • 2 cloves garlic minced
  • 16 oz sliced mushrooms
  • 2 cups chicken broth
  • 1 cup unsweetened almond milk
  • Salt and pepper, to taste

Spray a with non stick spray and saute the onions and garlic over medium heat for about 2 minutes. Add the mushrooms and continue sauteing until the onions are translucent and the mushrooms are slightly cooked. This will take another 2 – 3 minutes or so.

Add the broth and the almond milk and stir to mix. Simmer over low to medium heat for about 10 minutes until the mushrooms are cooked all the way through. Salt and pepper to taste if you’d like. Makes 4 servings at just 53 calories each!

This recipe was so easy to customize. I added grilled chicken breast to mine. The Kid opted for chicken breast and cooked macaroni noodles. You could even add more veggies like celery and carrots if you want to include those. I used almond milk since I had that on hand. I have not tried it with regular milk, soy milk or other types. If you try, let me know how it turns out.

You can also try making a vegan version with vegetable broth instead of chicken. There were a couple servings leftover for lunches the next day which was really convenient. What’s your favorite type of soup?

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