Mushroom Soup without the Cream

I love mushroom soup and usually, the creamier the better! But after hitting 30, the declined metabolism rate started to take effect and indulging in sinful delights were no longer a regular event. 2 options: I had to control what I ate or make healthier alternatives (strike out first option).


So this is one recipe that has gone through modifications and proven a success. But still not sin-free....enjoy!


Ingredients - Serves 4
10g dried porcini mushrooms
250ml hot water
50g butter
1 medium red onion, chopped
4 small shallots, chopped
1 medium size potato, chopped
1 celery stalk, chopped
3 garlic cloves, chopped
350g swiss mushrooms, chopped
750ml chicken stock or vegetable stock if you prefer
2 thyme sprigs
6 large basil leaves
90g low fat sour cream
1 teaspoon lemon juice
Salt to taste
Olive oil to drizzle

Preparation time: 20 mins (without marinating time of 4 hrs)

Cooking time: 40 mins
Level of difficulty: Easy peasy

Put the porcini mushrooms in a bowl and pour in the hot water. Leave to soak for 10mins.
Meanwhile, heat the butter in a large saucepan and once melted, add in the onion, shallots, potato, celery, garlic and stir. 
Once the vegetables are coated with the butter, reduce heat to low, cover the saucepan and let the vegetable simmer, stirring occasionally for 5mins.
Add mushrooms into the saucepan and cook for 3mins. 
Add in the stock, thyme sprigs and porcini mushrooms (including water) and slowly bring to a boil.
Once it starts to boil, reduce the heat, cover and simmer for 15mins.
After that, uncover and remove the thyme sprigs (you can bin them now).
Let the mixture cool slightly.
Once cooled, pour the mixture into a large blender (or u need to do this in batches) and whizz in pulse mode. 
Before it reaches the texture you like, add in salt, lemon juice and sour cream, whizz until final texture is achieved.
Pour into 4 separate bowls, tear some basil leaves into the soup and sprinkle some pepper on top.
Lastly, drizzle on some olive oil to finish.