by Monica Reinagel 

Nutrition Diva listener Tracy Haskayne recently sent me her quick and easy recipe for healthy, homemade mushroom soup. It looks so good, I thought I’d share it with you—along with a nutritional analysis.

  • 1 pound mushrooms (any type), cleaned and sliced

  • 2 onions, chopped

  • 1 garlic clove, minced

  • Olive oil

  • 4 cups low-sodium vegetable stock

  • 8 ounces low-fat fromage frais or low-fat cream cheese

  • Salt and pepper

In a large saucepan, sauté mushrooms, onions, and garlic in olive oil over medium heat until onions are soft and translucent (about 10 minutes). Add stock, salt and pepper to taste, and simmer for 10-15 minutes.  Transfer soup to a blender and puree till smooth. Add fromage frais or cream cheese and blend again.  Return soup to pot, add salt and pepper if needed and reheat to serving temperature.  (Do not boil).

Serves 4.

Each serving provides:  190 calories, 10g fat (5g saturated fat), 17g carbohydrate (3g fiber), 8g protein.

Related content:  Why Mushrooms are Good For You