Skinny Balsamic Mushroom Soup Recipes

BALSAMIC MUSHROOM SOUP

Steps:

• In a medium sized bowl, cover the dried mushrooms with boiling water and let soak for 30 minutes.
• Saute onions for 5 minutes in the olive oil until they're softened but not browned. Add the butter (extra olive oil if you think you need it) abd fresh mushrooms. Saute for about 8 minutes.
• Add the dried mushrooms, the soaking water, chicken stock, and parsley.
• Bring the soup to a gentle simmer and cook uncovered for about one hour.
• Taste after one hour. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. Salt and pepper to taste.
• Puree by using an immersion blender, food processor or regular blender (If using the latter two methods, puree in batches so the container doesn't overflow).
• Drizzle with vinegar once in individual bowls.

SKINNY CREAM OF MUSHROOM SOUP

Steps:

• Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
• Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.

SKINNY CREAM OF MUSHROOM SOUP

Steps:

• Heat olive oil in a large pot over medium heat.
• Add onion and cook until softened, about 2-3 minutes.
• Add garlic and cook additional 1-2 minutes, stirring so it doesn't burn.
• Add all mushrooms and sautee. Stir in salt, pepper, sage, and rosemary. Allow to cook for 2-3 minutes.
• In a small bowl, whisk together flour and wine until all lumps are gone. Stir into pot and cook for 3-4 minutes.
• In a medium bowl, whisk together 1 cup chicken stock with Greek yogurt. Stir Greek yogurt mixture and remaining chicken stock into the pot.
• Bring to a boil and then reduce to a simmer. Allow to simmer at least 30 minutes, stirring occasionally.
• Portion into bowls and serve warm. Garnish with fresh chopped parsley, if desired.