Low Fat Mushroom Soup Recipe

This Low Fat Mushroom Soup brings the most comforting and warm meal to your table. This creamy soup’s flavor is earthy, rich and it happens to be on the skinny-ish side too. Low Fat Mushroom Soup uses fat-free evaporated milk to create a lighter version of the soup classic. Enjoy the delicious creamy taste of Cream of Mushroom Soup with half the calories!

Low Fat Mushroom Soup

Skinny Cream of Mushroom Soup Recipe by Not Enough Cinnamon

 Milk products are simply amazing! Take the evaporated milk for instance. It’s a wonderful way to lighten up a dish that calls for cream — and that’s precisely what we’re doing here, with this Skinny Cream of Mushroom soup!

Honestly, you won’t miss the heavy cream in this Skinny Cream of Mushroom Soup at all. It’s the same deliciousness, but you save hundreds of calories. Don’t you love that? A creamy comforting mushroom soup, without all the calories.

We were thinking how fun it would be to blind test some people and let them taste this Skinny Creamy of Mushroom Soup along with the regular one that calls for heavy cream. We’re sure no one would tell the difference! No one will believe you created such a dynamic dish in under 30 minutes!

Other recipes you might like to try: Keto Bacon and Egg Cups, Low Carb Salisbury Steak, Healthy Creamy Chicken Curry

Low Fat Mushroom Soup
Low Fat Mushroom Soup
Print Recipe
Low Fat Mushroom Soup recipe will bring the most comforting and warm meal to your table. It's amazing flavor will be the star of your winter!
Servings Prep Time
6 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
25 minutes
Low Fat Mushroom Soup
Low Fat Mushroom Soup
Print Recipe
Low Fat Mushroom Soup recipe will bring the most comforting and warm meal to your table. It's amazing flavor will be the star of your winter!
Servings Prep Time
6 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Heat a soup pot on medium heat and add butter. Let it melt and add shallots. Cook for about 2 minutes, stirring regularly.
  2. Add mushrooms and cook them for about 3 minutes, stirring regularly, until they shrink by half.
  3. Stir in water and bouillon cube (or stock) and cook uncovered for 15 minutes.
  4. Remove from the heat and, using an immersion blender, blend mushrooms until totally smooth, with no chunks remaining. Stir in cornstarch and evaporated milk, and mix well. Return to the heat and simmer for about 5 minutes.
  5. Serve the soup in bowls, topped with chopped walnuts and freshly cracked pepper.
Recipe Notes

Low Fat Mushroom Soup NF

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