I don’t know about you, but cream of mushroom soup was a staple in our house growing up. My mother’s favorite comfort food was cream of mushroom soup over toast. I have come to associate that with rainy days and quality time with her. Betsy is going to share with you a homemade, low-fat version of this Midwestern classic.
Without further adieu…..
heeeeerrrrreeeee’s Betsy!
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My name is Betsy and I’m the owner of the baking blog, JavaCupcake.
Confused as to why a baker who uses lots of butter and sugar would be asked to do a guest post on Badger Girl Learns to Cook? Well, not only do I love to bake, but I also love to create healthy foods that my entire family can enjoy.
A little about me… I own the blog JavaCupcake.com where I’ve been sharing my recipes for home baked cupcakes, cakes, cookies, pies and more since January 2009. I also blog about my adventures in visiting cupcake shops all around the world. Currently, I am living in Germany with my family while my husband is stationed here with the US Army, but I’m originally from Seattle, Washington. We’ve been here since March 2011 and hope to be here at least 3 more years. It’s been so much fun trying new food in Europe! I also write for the world’s largest blog about cupcakes, Cupcakes Take the Cake and have been with them since August of 2010. On CTTC, I share stores of cool cupcakes from Seattle to Germany.
If you’d like to read more about me, you can find me on the web in these places:
Facebook: http://facebook.com/javacupcake
Twitter: @javacupcake
Pinterest: http://pinterest.com/javacupcake
Instagram: Username: JavaCupcake
Now… on to my recipe!
Last Thanksgiving, I was in charge of the green bean casserole. However, green bean casserole is full of cream of mushroom soup, which is high in fat and calories. So, I set out on a mission to find a recipe for this soup that was low fat and I think I found a WINNER!
The soup is really quite simple to put together and can be used in so many different ways. Most recently, I cooked bone-in, lean pork chops in the crock pot with this cream of mushroom soup. The meat so moist and flavorful and fell right off the bone! DELISH!
Really though, you could use this soup in substitution for any recipe that calls for the canned cream of mushroom soup! Yeah, it might take you a few extra minutes to whip up, but really the benefits are so great that it’s definitely worth the extra effort! Low fat, full of flavor, guilt free eating!
Enjoy!
Low-Fat Cream of Mushroom Soup
2 ½ cups non-fat milk
1 tsp coarse cracked black pepper
2-3 bay leaves
½ tsp grated nutmeg
1/2 tbsp olive oil
1 large onion, finely chopped
4 cups mushrooms, trimmed and sliced
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
1/4 cup reduced/non-fat sour cream
Salt & pepper
- Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)
- Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion, salt and pepper to season, and cook, stirring often, until golden & caramelized, about 5-7 minutes.
- Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Salt and pepper to season.
- Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
- Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute.
- Remove from heat. Whisk in sour cream.
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What is your favorite use of cream of mushroom soup?
