Dinner

Low Fat Creamy Mushroom Soup

Velvety and savory, this light mushroom soup swirls tender shiitake and baby bella slices with celery through a silky, flour-thickened broth scented with chicken bouillon and a whisper of butter.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Low Fat Creamy Mushroom Soup
Total
35 min
Prep
10 min
Cook
25 min
Serves
5

Nutrition per Serving

Calories
65
Protein
3g
Carbs
11g
Fat
2g
Fiber
1g
Sugar
3g
Sodium
571mg

Ingredients

  • 3 tbsp flour
  • 4 cup water
  • 4 tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)
  • 5 oz shiitake mushrooms (sliced)
  • 8 oz baby bella (sliced)
  • 1 celery stalk
  • 1 tbsp light butter (optional)

Instructions

  1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
  2. Add celery, mushrooms, chicken bullion and butter and bring to a boil.
  3. Cover and simmer until vegetables are soft, about 20 minutes.
  4. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.