Cream of mushroom soup is one of the most popular dishes in Italian cuisine, perfect for those seeking comfort and flavour without sacrificing lightness. This versatile preparation combines the intense flavour of mushrooms with the creaminess of a velouté, offering a satisfying and healthy gastronomic experience. The light version of this dish retains all the traditional flavour while significantly reducing calories.
This light mushroom cream soup recipe reveals all the secrets to making a perfect, creamy and light mushroom cream soup. The procedure, explained in detail, allows you to make a tasty and nutritious cream of mushroom soup, ideal both as a first course and as a base for other preparations. The recipe also includes several variations and practical tips for customising the preparation to suit your own tastes and dietary requirements.
Ingredients and preparation
To prepare a delicious light cream of mushroom soup, it is essential to start with fresh, quality ingredients. Here are all the ingredients needed for 4 servings:
Main ingredients:
- 500 g champignon mushrooms (or porcini)
- 1 medium potato
- 2 onions (or half a leek)
- 1 clove of garlic (optional)
- 800ml vegetable stock
- 1 tablespoon extra virgin olive oil
- Fresh parsley to taste
- Salt and pepper to taste
Preparation of ingredients
Before you start cooking, you need to prepare the ingredients properly. For the mushrooms, proceed as follows:
- Remove the earthy part of the stalk
- Gently peel off the stalk with a twisting motion
- Remove the cap skin, starting from the edges towards the centre
- Cut the mushrooms into thin slices
The potato should be peeled and cut into small cubes to ensure even cooking. The onion (or leek) must be finely sliced to ensure a perfect fusion of flavours during cooking.
All ingredients must be prepared before cooking to optimise time and ensure a smooth preparation of the light mushroom soup.
Step-by-step procedure
Here is the detailed procedure for preparing a perfect light mushroom cream soup. The process is divided into main steps to ensure an optimal result:
- Start by browning the chopped shallot with two tablespoons of extra virgin olive oil in a large saucepan over medium heat until transparent.
- Add the thinly sliced mushrooms and the chopped vegetables. Fry everything for about 8 minutes, stirring occasionally to prevent them from sticking to the bottom.
- Pour the boiling vegetable stock into the pot, covering the ingredients completely. Simmer for 20 minutes over medium-low heat, until the mushrooms are tender.
- To obtain a creamy consistency, use an immersion blender directly in the pot, blending until velvety and smooth.
- To thicken the cream, prepare a light roux: in a separate saucepan, heat a tablespoon of oil and add the flour, stirring constantly to avoid lumps.
- Gently incorporate the roux into the cream of mushroom soup, stirring carefully. Continue cooking over a gentle heat for a further 5 minutes, until the desired consistency is reached.
- Adjust salt and pepper to taste, stirring gently.
The velouté should be creamy but not too thick, with a silky, even consistency.
Tips for a lighter version
To make cream of mushroom soup even lighter and healthier, there are several alternatives to the traditional ingredients. Natural yoghurt is an excellent replacement for cooking cream, offering the same creaminess but with a significantly reduced calorie content. This alternative not only maintains the desired consistency but also adds a touch of extra protein to the dish.
Here are some clever substitutions for a lighter version:
- Use Greek yoghurt instead of cream
- Opt for extra virgin olive oil in moderate quantities
- Prefer homemade vegetable broth without added salt
- Incorporate herbs to intensify the flavour
Mushrooms, naturally rich in protein and low in fat, lend themselves perfectly to light preparation. The addition of spices such as thyme, marjoram or a pinch of black pepper can compensate for the reduction in fat, keeping the dish tasty and appetising.
To maintain the creaminess without weighing down the dish, it is advisable to blend some of the mushrooms to a velvety consistency, leaving some whole pieces to give texture to the dish. The light version of cream of mushroom soup keeps perfectly in the refrigerator for a couple of days, retaining its nutritional properties and delicate flavour.
Variants and service
The versatility of cream of mushroom soup makes it an extremely adaptable dish for different occasions and preparations. This velouté can be served either hot as a comforting soup or cold as a fine vegetable pate spread.
To enrich the presentation, the cream can be garnished with:
- Golden, crispy bread croutons
- Toasted mixed seeds
- Freshly chopped parsley
- A drizzle of soy cream
- Sautéed mushrooms kept aside
The consistency of the mushroom cream can be customised according to preference: for a thinner version simply add some vegetable stock, while for a thicker consistency you can slightly extend the cooking time. This versatile preparation is perfect as a condiment for pasta, as a base for vegetarian lasagne or as an accompaniment for grilled vegetables.
As far as storage is concerned, the mushroom soup keeps perfectly well in the refrigerator for 4-5 days in an airtight container. You can also freeze it for about a month, allowing you to prepare large quantities and always have it available for quick and tasty meals. To use it after freezing, simply thaw it slowly in the fridge and reheat over a gentle heat, adding a little stock if necessary to restore the original consistency.
Conclusion
Light cream of mushroom soup is the perfect example of how a traditional dish can be transformed into a modern, healthy preparation without losing its distinctive character. Genuine ingredients combined with careful preparation techniques result in a creamy, enveloping velouté that satisfies even the most demanding palates. The versatility of the recipe allows for numerous variations, from the more liquid version as a soup to the thicker one as a condiment for pasta or bruschetta.
This preparation shows how it is possible to enjoy a rich and comforting dish while paying attention to well-being. Clever substitutions, such as the use of Greek yoghurt instead of cream, transform the classic recipe into a light, contemporary version, while keeping the intense flavour of the mushrooms intact. The simplicity of the ingredients and the clarity of the procedure make this recipe accessible to everyone, from beginners to experienced cooks.
FAQs
1. Are mushrooms suitable for dieters?
Yes, mushrooms are very suitable for people on a slimming diet as they are low in calories. For example, one hundred grams of mushrooms contain only between 20 and 26 calories, depending on the variety. Prataioli mushrooms are among the lowest in calories, followed by champignons and porcini.
2. In what ways can mushrooms be included in a diet?
Mushrooms can be used in various preparations as rich condiments for pasta and polenta, as well as in salads and many other dishes. A popular dish is breaded and fried porcini caps, but as they are fried, they are higher in calories and therefore their consumption should be limited.
