I love this mushroom soup. I love mushrooms, actually. I wouldn't make this with plain white button mushrooms as they are a little too bland. If they're all you can find, I recommend making it much more highly seasoned to make up for it. It's delicious, nutritious and quick. You need a pot, and a blender. And a microwave if you want to garnish with a few mushroom slices...You can use a regular or immersion blender, although I prefer the totally smooth consistency you'll get with a regular container blender. Makes 4 good servings at less than 50 calories each.
|Quick, Easy, Fabulous Mushroom Soup for the 5:2 / Fast Diet|
Creamy Mushroom Soup for the 5:2 DietServes 4
1 lb. cremini mushrooms, 2 sliced, the rest chopped coarsely
4 cups water
1 packet chicken bouillon (I like Trader Joe's)
2 crushed garlic cloves
1/2 teaspoon onion powder
2 Tablespoons Worcestershire sauce
salt and pepper to taste
Chopped parsley or basil for garnish (optional)
1. Place the sliced mushroom in a small microwaveable dish, with a teaspoon of water, cover and microwave for 1 minute at high. Set aside. (you can omit this entirely if you don't want to pretty-up your bowl of soup.
2. In a medium saucepan, combine all the remaining ingredients through the Worcestershire, and bring to a boil. Reduce to a simmer and cook , covered until the mushrooms are softened, about 10 minutes.
3. Carefully puree the cooked soup in batches, or with an immersion blender. Taste for seasoning, and add salt and pepper as desired. Serve garnished with the microwaved mushroom slices on top and a sprinkle of fresh herbs.