Cream of Mushroom Soup Canadian Style

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often cheaper than butter.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be lower in sodium and cost-effective.

flour

🥗Healthier: gluten-free flour

💰Cheaper: cornstarch

Gluten-free flour caters to dietary restrictions.

Boil 1.5 liters of water and add leftover vegetables, bay leaf, carrot trimmings, fresh basil, celery, salt, and peppercorn to make vegetable broth; let it simmer for 20 minutes.

Chop onion and mushrooms roughly.

Heat a medium-high stove and melt butter with a little olive oil.

Add chopped onion and mushrooms to the pot, season with salt and pepper, and sauté until cooked.

Add a couple of spoons of flour to the mixture and mix well before adding the vegetable broth.

Pour in the vegetable broth and let it simmer for a few minutes until it thickens.

Stir in heavy cream and let it simmer for one minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens