When you’re craving the rich indulgence of mushroom soup, but trying to watch your fat intake, give this version of mushroom soup a try. It’s hearty and full of flavor, while having only a little half and half to give it that velvety feel. I like to use a combination of oyster, button and cremini mushrooms, but porcinis and morels would be delicious too!
Healthy Mushroom Soup
1.5 – 2 cups fresh mushrooms, diced
3 tbsp butter
1.5 cups finely chopped Vidalia onion
3 cups vegetable broth (beef is good too)
.5 cup brandy
.5 cup half and half
kosher salt and pepper to taste
Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 10 minutes, stirring occasionally. Stir in the mushrooms and saute until the mushrooms have given off most of their liquid and it’s evaporated.
Add the broth and brandy. Simmer, covered about 40 minutes. Use an immersion blender to puree the soup to the consistency you like. I prefer to leave it a little chunkier, rather than fully pureeing and straining. Add the half and half and season with salt and pepper. Enjoy!