I know what you think… Evaporated milk? Again? Isn’t it the 10th time she’s using some in her recipes? Well, I must admit, I might use evaporated milk and sweetened condensed milk on a regular basis… But, hey, those products are simply amazing! Take the evaporated milk for instance. It’s a wonderful way to lighten up a dish that calls for cream — and that’s precisely what I’m doing here, with this skinny cream of mushroom soup! Honestly you won’t miss the heavy cream at all. It’s the same deliciousness, but you save hundreds of calories. Don’t you love that? I was thinking, that would be funny to blind test some people and let them taste this skinny soup along with the regular one that calls for heavy cream. I’m sure no one would tell the difference!
I’m very busy those days (I’ll tell you very soon why — I’m so excited!!!) so I’ll keep this post short, but I just wanted to let you know that I bought myself a new lens and I love it! It’s like a whole new world is opening to me. Hopefully I’ll be able to improve my food photography and tempt you to try my recipes out, like for real. And when you do, remember that receiving comments or emails makes me supper happy, and I’m always willing to get feedbacks on my recipes. 
Oh, and if you have some evaporated milk leftovers, you should know it’s amazing with pasta. Just sayin ‘… Try those Skinny Pesto Cream Pasta and Pasta with Skinny Creamy Tomato Sauce!
Cal: 157 - Protein: 12.53g - Fat: 3.59g - Carbs: 21.3g - Fiber: 2.3g - Sugar: 13.4g - WW Old Points: 3 pts - Points+: 4 pts
Ingredients
- 1 tbsp unsalted butter
- 3 shallots, chopped (about 3/4 cup)
- 2.5 lb regular white mushrooms, sliced
- 2 cups water with 1 fat free bouillon cube (or 2 cups fat free chicken stock)
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 1 1/2 cups fat free evaporated milk
- 1/4 cups chopped walnuts (optional)
- Freshly cracked pepper
Directions
- Heat a soup pot on medium heat and add butter. Let it slightly melt and add shallots. Cook for about 2 minutes, stirring regularly.
- Add mushrooms and cook for about 3 minutes, stirring regularly, until it reduces by half.
- Stir in water and bouillon cube (or stock) and cook uncovered for 15 minutes.
- Remove from the heat and, using an immersion blender, blend mushrooms until totally smooth, with no chunks remaining. Stir in cornstarch and evaporated milk, and mix well. Return to the heat and simmer for about 5 minutes.
- Serve in bowls and top with chopped walnuts and freshly cracked pepper.
Notes
Nutritional info do not include walnuts.
Hi there…this looks like a great recipe, but I am just checking the last few ingredients. I think you may have some missing words? I’m assuming that it is 1 1/2 cups of evaporated milk (or is it cans?) and 1/4 cup walnuts?
Thanks!
Yes, it’s 1 1/2 cups of evaporated milk and 1/4 cup walnuts, sorry! I corrected it. Thanks for letting me know Darien!
Certainly can’t complain about your love of evaporated milk when it makes the recipe look THIS good!! Perfect dish for this fall-like weather, thanks for sharing!
-Shannon
You’re so sweet! Thank you very much
Thanks for the recipe, it turned out very tasty!
I added some parmesan and black pepper for an extra kick right at the end!
I’m glad you liked it Tish! This soup is one of my favs. I’m looking forward to the cooler days to make it again (it’s summer here in Sydney!). I also add some black pepper
the parmesan is a yummy idea!