Cream of Mushroom Soup
A warm soup to drink a cold rainy day with your family
- Skim Milk 1 1/2 cups
- Sour Cream, Reduced Fat 1/4 cup
- Extra Virgin Olive Oil 1 tablespoon
- Portobello Mushrooms 3/4 pounds
- Onion, medium 1 each
- Salt 1/4 teaspoon
- Pepper 1/4 teaspoon
- Paprika 1 teaspoon
Adults: Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and onion, and cook, stirring, until softened and any liquid released has evaporated.
Together: Season with the salt, pepper and paprika. Add the milk and bring to a simmer, then simmer on low until mushrooms are tender, about 15 minutes.
Carefully puree three-quarters of the mixture in a blender until smooth.
Adults: Return to the saucepan and heat through, about 1 minute.
Divide the soup among serving bowls, and top each with a tablespoon of sour cream.
*Thinly slice mushrooms and dice onion
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About this Recipe
- Serves: 4
- Prep Time: 20 minutes
- Cook Time: 15 minutes