Healthy Creamy Mushroom Soup Recipe inspired by Limaran Augustina
Mushrooms MUST be my favourite food! I love them in my soups, salads, sandwiches, mains in any cooking method or even eaten raw! Since young, I always seems to be inseparable from mushroom soup, it was a MUST-ORDER food for me whenever it was available on restaurant’s menu. I simply love it. As I get more into healthy eating and cooking my own food, I explored more recipes which I could whipped at home instead of purchasing off-shelves mostly, heavily sodium and preservatives loaded. And I came across Limaran’s blog on her simple version of creamy mushroom soup, which I found easy to do and nutritious at the same time. This recipe is protein-loaded as it consist of yoghurt, cottage cheese and skim milk being the substitute of cream. Eliminate the use of cream as it is full of empty calories and fat. Moreover, this recipe requires little ingredients as those comparable online.
Do you know that mushrooms have a long list of nutritional benefits?
Mushrooms are an excellent source of B vitamins, such as riboflavin, niacin and pantothenic acid, an excellent source of the essential minerals, selenium, copper, phosphorus and potassium. Plus, it contains low fat and carbohydrate with the absence of sodium. Perfect food for people who are conscious about their weight. Mushrooms are known to reduce cardiovascular diseases by lowering blood pressure, cholesterol and also boosts the body immune system with anti-inflammatory and strong antioxidant properties.
I did a tweak to the amount of ingredients used as I brought 2 big baskets of mushrooms and increase the amount of milk/cottage cheese and greek yoghurt whilst trying out the texture of the soup. This is why I love cooking as I am free to customize the end product taste to my own liking! Heh.
- Assorted mushrooms (Portobello, White and Brown button, Shitake, Brown Shimeji)
- 5 – 6 tablespoon of Greek yogurt (To replace cream)
- 3 tablespoon of Cottage cheese (To replace cream)
- 1 litre of Skim Milk (Lower in fat and calories)
- 5 – 6 garlic cloves (Too much, but I super like garlic!)
- 1 red onion
- 2 yellow onion
- Sea Salt
- Italian Parsley
- Olive oil
- Frying Pan
Just 9 simple steps to follow & your creamy mushroom soup is on the way! ♡
Step 1: Soak all mushrooms and wash them thoroughly
Step 2: Chop assorted mushrooms into small pieces and mix them together.
Step 3: Prepare all other ingredients including onions, garlic and parsley leaves.
Step 4: Fry garlic, parsley and onions with a little bit of olive oil, until you can smell the fragrance.
Note: Do not fry them till brown.
Step 5: Add in all mushrooms and fry everything together.
Note: Do not fry them till brown.
Step 6: Before blending the ingredients, pick out some mushrooms to be added into the soup after boiling for a different texture and chunk.
Step 7: Portion by portion, place all ingredients into a blender and add in skim milk slowly.
Step 8: Pour all the blended mixture together with the chunks of mushrooms into a pot and heat. Continue stirring till it boils and add in Greek Yoghurt and Cottage Cheese.
Step 9: Add in few teaspoons of salt to season. Keep stirring until everything else blends and your creamy mushroom soup is ready to serve!
Topped it up with more parsley and black pepper for a more enhanced flavour. Slurps~ Simple, healthy and delicious! I will never go back to conventional mushroom can soup even though it is conveniently available, cheap and time-saving (preparation and cooking time). As, what I reap from that can soup is preservatives, sodium, fats and colouring. I would rather spend more money and time nourishing my body that has work so hard for me. Like what I mentioned on my previous post about 70/30 rule. Healthy food plays a crucial role in enhancing overall health and fitness. Way to go healthy eating!
A perfect weekend meal during the rainy season these days, enjoy ♡