Like so many other people at this time of the year, we at Lightposts are all trying to lose weight. But the foods we love most tend to be either high in fat, sugar, and/or salt. Soups can make a great low-cal meal but they are very high in salt. And for those of us on low-salt diets, soups are all but eliminated from any of our meals.
But we love our soups, and we want to enjoy them – without the salt. So, we’ve been working on a few of our favorite recipes, and we’ve come up with several that are low in salt, and high on taste. This month we bring you our very own Cream of Mushroom Soup. And it’s delicious.
2 tablespoons olive oil
3 tablespoons unsalted butter
10 ounces sliced mushrooms
1/4 cup chopped onions
2 cups unsalted beef stock (chicken or vegetable stock also work)
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 teaspoon Worcestershire sauce
3 tablespoons flour
3 tablespoons water (more if necessary)
In a large sauce pan, on medium heat, add the olive oil and butter.
When hot, add the mushrooms, onions, and garlic. Saute for 5 minutes.
Add the beef stock and milk.
Add the salt, pepper, thyme, and Worcestershire sauce.
In a separate cup or bowl, add the flour and water. Stir until you have a thin paste. Add more water if necessary. Continue stirring until the lumps are gone. Slowly add the flour paste to the soup, stirring until it is completely mixed in.
Reduce to simmer and stir occasionally. Cook for one hour or more before serving.
Don’t be afraid to play with the flavors by adding more salt, pepper, thyme, and/or Worcestershire sauce – just add a little bit at a time.