Light version mushroom soup.
Today I propose an elegant soup that will serve as an entrée for a special dinner. You can make it with any type of mushrooms, whether fresh or frozen. Do not use only dried ones, but you can combine them with fresh or frozen ones.
To flavor this dish I will use my homemade vegetable stock cube, and to give a light body, I will add ricotta, which I make at home. Below you will find both the traditional recipe and the one with the Thermomix.
For diabetics, it would be advisable to replace the potatoes with sweet potatoes or celeriac.
Thought for you:
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop, Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 184.61 (Kcal)
- Carbohydrates 16.09 (g) of which sugars 4.83 (g)
- Proteins 9.13 (g)
- Fat 10.33 (g) of which saturated 4.08 (g)of which unsaturated 1.91 (g)
- Fibers 2.09 (g)
- Sodium 37.96 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Light version mushroom soup
- 18 oz mushrooms (your choice)
- 10 oz potatoes (Or sweet potatoes)
- 1 1/4 cups milk
- 7 oz ricotta
- 1.8 oz yellow onion
- 1 clove garlic
- 1 teaspoon broth cube
- 1 pinch nutmeg
- 1 pinch pepper
- 2 tbsps extra virgin olive oil
Light version mushroom soup
Tools
Here’s what we need to make the
- Immersion blender Thermomix TM6
- Pot Thermomix TM6
- Cutting board
- Knife
Preparation: Light version mushroom soup
Traditional preparation
Peel and thinly slice the onion.
Clean the mushrooms and slice them. If using frozen mushrooms, let them thaw while preserving their liquid.
Peel and slice the potatoes.
In a pot, add the olive oil and sliced onion and let it flavor for 2 minutes, then add the sliced mushrooms and potatoes.
Pour in the milk and a glass of water. Add 2 teaspoons of vegetable broth cube, a pinch of pepper, and a pinch of nutmeg.
Cover and let it cook until the potatoes are tender. Add the ricotta and blend with an immersion blender.
Adjust the salt if needed.
Serve hot with a drizzle of parsley oil, to see how I make it click here
The Light version mushroom soup is ready with traditional cooking.
Put the coarsely chopped onion in the bowl and chop for 10 sec, speed 5. Gather with the spatula, pour in the olive oil and let it flavor for 3 min. at 248°F speed 1.
Add the mushrooms, thinly sliced potatoes, the vegetable broth cube, pepper, milk, and a glass of water and cook: 15 min./Varoma/speed 1.
Add the ricotta and a pinch of nutmeg, blend: 1 min./speed 8. Gather at the bottom with the spatula.
Adjust salt and cook: 1 min./212°F/speed 1.
Serve hot with a drizzle of parsley oil that I make like this, click here.
My Light version mushroom soup prepared with the Thermomix is ready
storage and tips
Light version mushroom soup.
You can store this dish in the fridge for 3 days and in the freezer for 3 months. You can also use it to dress pasta.
You can store this dish in the fridge for 3 days and in the freezer for 3 months. You can also use it to dress pasta.
Light version mushroom soup
How can I replace the ricotta?
with Robiola
