Skinny Cream of Mushroom Soup recipe

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Ingredients

2 slices bacon, chopped
1 cup peeled and cubed potatoes
⅓ cup chopped onion
1 cup chopped assorted mushrooms
1 teaspoon garlic powder
½ teaspoon onion powder
1 ½ cups water
½ cup milk
1 sprig fresh thyme
1 ½ tablespoons all-purpose flour
salt and coarsely ground black pepper to taste

Nutrition Info

187.9 calories
carbohydrate: 26.5 g
cholesterol: 14.8 mg
fat: 5.3 g
fiber: 3 g
protein: 9.6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 324.7 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder, cook and stir until mushrooms have softened, about 5 minutes more.

  2. Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.

Recipe Yield

2 servings

Recipe Note

Very light cream of mushroom soup, no cream added but still tastes creamy.

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