Cream of mushroom soup or cream of chicken? Now you don't have to choose.
Mushrooms are a wonderful source (plant source!) of vitamin D. The nutrition of a mushroom varies greatly depending on the soil it is grown in. How do you know? Well, you don't unless you grow your own. Just cross your fingers when you eat funghi and hope for the D!
Don't wash your mushrooms until you are ready to use them! The dirt will actually help them to ward off bacteria (much like a berry) and keep them fresher longer.
Lighter Cream of Mushroom Soup with Chicken
3 cloves garlic, finely minced
2 tsp olive oil
3 leeks, whites chopped, greens discarded
2 lb mushrooms (any variety you choose), washed well, stemmed and sliced (~4 cups sliced)
3 Tbsp white flour
6 cups vegetable broth
2 cups skim milk
16 oz light sour cream
2 cups shredded white meat chicken
1 cup frozen peas (because peas belong in soup)
1/2 tsp fresh ground black pepper, or to taste
In a large soup pot heat olive oil over medium high heat. Add garlic and saute until fragrant, then stir in leeks. Saute until leeks are softened slightly, ~ 3 minutes. Add in mushrooms and 1/2 cup broth and saute until mushrooms soften slightly, ~5 minutes. Sprinkle in white flour, coating mushrooms and leeks. Saute an additional 3 minutes.
Pour in vegetable broth and milk, then whisk in sour cream. Bring to a boil, then reduce heat to medium low. Continue to heat for 30 minutes, stirring frequently. Stir in frozen peas and shredded chicken and cook until heated through.
Nutrition Info per 1 1/2 cups: 225 calories, 7.5 g fat, 19 g protein, 15 g carbohydrates, 3 g fiber