Ww Low Fat Mushroom Soup Recipes

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LOW FAT AND FAST MUSHROOM SOUP



Low Fat and Fast Mushroom Soup image

Make and share this Low Fat and Fast Mushroom Soup recipe from Food.com.

Provided by marna

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

12 ounces baby portabella mushrooms or 12 ounces other brown mushrooms, sliced
30 ounces vegetable stock
1 medium onion
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon hot paprika
1 bay leaf
4 tablespoons fat-free half-and-half
salt and pepper

Steps:

  • Chop the onion fine and place in non stick pan with butter and oil.
  • Once onion is clear.
  • add mushrooms and cook and beginning change color and smells great- Add all spices.
  • Add broth and allow to cook uncover for 10-15 minutes.
  • Remove from heat, with stick blender breakup larger pieces and thicken broth or place half the batch in the blender.
  • Add Fat free half and half and salt and pepper to taste and enjoy.

WW LOW FAT MUSHROOM SOUP



Ww Low Fat Mushroom Soup image

This is a lovely soup, packed with veggies and flavour! The total recipe (not including milk) provides 2 Weight Watchers points.

Provided by Shuzbud

Categories     Grains

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

30 g pearl barley
1 carrot, peeled
4 sticks celery
1 white onion, peeled
500 g mushrooms, rinsed
4 cloves garlic, peeled
3 cups chicken stock (I use 2 stock cubes and water)
milk (optional)

Steps:

  • Put the pearl barley in a pan with 3 cups cold water. Bring to the boil and simmer for 45 minutes, checking on it often to make sure it doesn't boil dry.
  • Meanwhile, chop the rest of the veggies, including the garlic.
  • Drain the pearl barley, rinse and drain again.
  • Put the pearl barley, veggies, garlic and chicken stock in a pan, cover and simmer for 30 minutes until all the veggies are softened.
  • Blend the soup well until it is of a smooth consistency.
  • This makes quite a thick soup- I like to add milk after blending but you could simply increase the amount of stock you use.

CREAMY SPICED MUSHROOM SOUP (LOW FAT AND VEGAN)



Creamy Spiced Mushroom Soup (Low Fat and Vegan) image

This soup is was inspired by a mushroom soup I had at an upscale Indian restaurant here in London. I love mushrooms and I really liked how the soup was spiced rather than spicy. That is just how I like spices to be used as I am a heat wimp when it comes to spices. So, I went home and tried to recreate the recipe in my own kitchen and I think I got pretty close. This is low fat and vegan friendly as potatoes are used as the 'creamy' eliminate rather than dairy. Of course, if you are okay with dairy a nice dollop of sour cream drizzled over the top of this when serving would certainly be nice too.

Provided by Sarah_Jayne

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
7 1/2 ounces onions, chopped
2 teaspoons garam masala
1/4 teaspoon ground cilantro
13 1/2 ounces potatoes, chopped with skins still on
4 ounces carrots, chopped
7 ounces mushrooms, roughly chopped
2 pints vegetable stock
3/4 cup fresh cilantro, chopped

Steps:

  • Heat the olive oil in big pan and then add the onion and cook softly for about 5 minutes to allow the onions to soften.
  • Add the garam masala and ground cilantro and stir into the onions.
  • Add the potato and carrots and just allow to heat through for 1 minute.
  • Add the mushrooms and the vegetable stock and bring to the boil.
  • Reduce the heat, cover and cook for 30 minutes.
  • Add the fresh cilantro and either transfer to a blender and blitz under smooth or use a hand held stick blender to whizz it up right there in the pan.
  • Return to the heat and add any salt if you think it is needed (I didn't need it) and just heat through again to serve.

Nutrition Facts : Calories 149.5, Fat 3.8, SaturatedFat 0.5, Sodium 31.6, Carbohydrate 26.6, Fiber 4.2, Sugar 5.2, Protein 4.3

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