Creamy Mushroom Soup

This is a well-loved recipe based on the Hungarian Mushroom Soup recipe in the Moosewood Cookbook by Mollie Katzin, 1977. The original recipe called for sautéed chopped onions, but Barry prefers the soup without onions. You can use this recipe to prepare a low-salt concentrated mushroom soup base as a substitute for canned mushroom soup, by omitting the last step.

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

Ingredients:

12-16 oz fresh mushrooms, washed and sliced (use regular white button mushrooms, or

more exotic types such as crimini or oyster mushrooms, or a mixture)

2 tbsp canola or olive oil

2 tbsp flour

2 cups low salt chicken or vegetable broth or stock

1 cup low fat milk

1/2 tsp Worchestershire sauce

1) Heat 1 tbsp oil in a 2 quart pot; add sliced mushrooms and sauté for about 5 minutes. When mushrooms begin to soften, add ½ cup of broth and Worchestershire sauce. Stir, cover and simmer over low heat for about 15 minutes.

2) While mushrooms simmer, heat 1 tbsp oil in a saucepan over medium heat. Whisk in flour and cook, whisking, for 2 minutes. Add milk and cook, stirring or whisking over low heat for about 10 minutes, until mixture is bubbly and thickened.

3) Stir thickened milk mixture into simmered mushrooms (you can use this as a concentrated mushroom soup base in other recipes).

4) Add remaining broth to the soup; cover and simmer for 10-15 more minutes.

Serves 2

Per serving: 255 calories, 9 g protein, 13 g fat, 525 mg sodium, 3 g fiber, 12 g sugar