Skinny Coconut Cream of Mushroom Soup

It’s warmer than usual here on the Saskatchewan prairies, although not too long ago we had a cold stretch that left us all wondering why we still live here. Usually this time of year we’re waist deep in snow and the bitter cold, leaving us to find ways to keep warm. Could there be anything better than a bowl of hot homemade comfort food? Recently I made a decision to make changes; Baby Ro is now just about 10 months and it’s time to get this body feeling better and more energetic but I refuse to give up food with flavour.

Currently we are awaiting a few baby lambs, it’s a waiting game so we’re sticking close to home in the event the mama’s need a little help.  Once lambing starts, it tends to get a little busy around here with sheep husbandry tasks. We spend a lot more time at the barn but when we come in, we’re hungry and cold. I often have a pot of homemade soup on the go for a warm-up that will stick to the ribs. Normally I would make a pot of creamy soup without worrying about fat content but given my exercise regime I created a healthier version that cuts the fat but does not skimp out on flavour, Skinny Coconut Cream of Mushroom Soup.

How could you not love that face?!

I found this to be a flavourful soup with the perfect lighter creamy texture. If you choose the regular version of Cream of Mushroom Soup, I won’t say a word. Enjoy!

Skinny Coconut Cream of Mushroom Soup

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Stacey Martin

Recipe type: Soup

Serves: 4

Ingredients

• 2 cups sliced mushrooms
• 1 tsp olive oil
• 2 sticks celery, cleaned and sliced
• 2 cloves garlic, peeled and diced
• 1 tsp parsley flakes
• 1 tsp thyme
• 4 cups chicken or vegetable stock
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 can of Lite Coconut Milk
• 1 tsp rice flour or corn starch

Instructions

1. Cut off ends of mushroom stems and slice the mushrooms finely.
2. Heat a large saucepan over a medium heat and add oil.
3. Add the celery, garlic, parsley, thyme and mushrooms, place a lid on top cooking until softened.
4. Pour the stock into the pot and bring to a boil.
5. Turn heat down and allow to simmer for 15 minutes.
6. Add salt and pepper and the coconut milk and stir in thickening agent (rice flour or corn starch mixed with water 1:1 ratio), bringing back to the boil for 3 minutes and turn off the heat.
7. Serve hot with a sprinkle of Parmesan cheese.

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