Cream of mushroom soup
This soup recipe is a regular at home since its my hubby's favorite soup. Usually tomatoes are not added to this soup but sometimes I add some tomato puree to give a different taste to the soup. I have made a low-fat version here with just milk and corn starch instead of heavy cream that is usually used in these kinds of soups. It is a very easy preparation and can be done in a jiffy when you are looking for something filling and light.
Ingredients: (Serves 2)
1. Button mushrooms, cleaned and thinly sliced, 1 cup.
2. Diced onions, 1/2 cup.
3. Tomato puree, 1/4 cup. This can be substituted with 1 diced tomato. (Optional)
4. Celery, thinly sliced, 1/2 cup.
5. Milk, whole or low fat, 1/2 cup.
6. Corn starch, 1/2 tablespoon, mixed with 1/4 cup of water.
7. Garlic, 2 cloves, crushed.
8. Any preferred seasoning mix, 1/2 teaspoon.
9. Salt, as per taste.
Heat a pan with a tablespoon of oil. Add the diced onions and garlic and sauté for a couple of minutes until the onions are translucent. Then add the sliced mushrooms along with the seasoning, celery, and salt and sauté for one more minute. Add the corn starch mixture along with 2 cups of water, milk, and tomato puree. Cook under low-to-medium flame for 10 minutes until the soup reaches the desired consistency. Serve hot with bread or croutons.
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita