Low Fat Crema de Hongos
Indulge in the creamy, comforting goodness of **Low Fat Crema de Hongos**, a lighter take on the classic mushroom soup that doesn’t compromise on flavor. This velvety soup is packed with earthy mushrooms, aromatic herbs like thyme and parsley, and enriched with low-fat milk, making it a guilt-free indulgence. A quick sauté of onions, garlic, and mushrooms builds a robust base, while a touch of flour creates that luscious, creamy texture without heavy cream. Perfectly balanced with low-sodium broth and seasoned to perfection, this soup is both nourishing and satisfying. Ready in under 40 minutes, it’s a wholesome recipe ideal for weeknight dinners or an elegant starter. Serve it steaming hot with a sprinkle of fresh parsley for a delightful, low-calorie meal that feels luxurious.
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Recipe Information
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 500 grams mushrooms, sliced
- 4 cups low sodium chicken or vegetable broth
- 1 cup low-fat milk
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped for garnish
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another 1 minute.
Stir in the sliced mushrooms and cook until they release their juices and brown slightly, about 8-10 minutes.
Sprinkle the flour over the mushrooms and stir well, cooking for an additional 2 minutes to remove the raw flour taste.
Gradually add the low sodium broth, stirring well to ensure no lumps form from the flour.
Bring the mixture to a gentle simmer and let it cook for about 10 minutes, until the mushrooms are tender.
Stir in the low-fat milk and add the chopped thyme, salt, and black pepper. Adjust seasoning to taste.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Allow the soup to gently heat through for another 2-3 minutes.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 25.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 399 mg | 31% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
