Skinny Cream of Mushroom Soup with Evaporated Milk
My Skinny Cream of Mushroom Soup uses fat-free evaporated milk to create a lighter version of the soup classic. Enjoy the delicious creamy taste of Cream of Mushroom Soup with half the calories!
Before I tell you all about this Skinny Cream of Mushroom Soup, let’s get one thing out of the way. Because 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, these 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 in this Skinny Cream of Mushroom Soup at all. It’s the same deliciousness, but you save hundreds of calories. Don’t you love that?
I was thinking how fun it would be to blind test some people and let them taste this Skinny Creamy of Mushroom Soup along with the regular one that calls for heavy cream. I’m sure no one would tell the difference!
I’m very busy these days (I’ll tell you very soon why — I’m so excited!!!) so I’ll keep this post for Skinny Cream of Mushroom Soup short. Really, 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 recipes like this gorgeous Skinny Cream of Mushroom Soup. Like, for real. And when you do, remember that receiving comments or emails makes me super happy, and I’m always happy to get feedback on my recipes. 🙂
If you tried this Skinny Cream of Mushroom Soup, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Skinny Cream of Mushroom Soup with Evaporated Milk
My Skinny Cream of Mushroom Soup uses fat-free evaporated milk to create a lighter version of the soup classic. Enjoy the delicious creamy taste of Cream of Mushroom Soup with half the calories!
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
Instructions
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Heat a soup pot on medium heat and add butter. Let it melt and add shallots. Cook for about 2 minutes, stirring regularly.
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Add mushrooms and cook them for about 3 minutes, stirring regularly, until they shrink by half.
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Stir in water and bouillon cube (or stock) and cook uncovered for 15 minutes.
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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.
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Serve the soup in bowls, topped with chopped walnuts and freshly cracked pepper.
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!
I am Lactose Intolerant, how can I alter this recipe without using evaporated milk. I can have soya milk or lactofree milk ( semi- skimmed or full cream) or anything else you could suggest.
Hi Desiree! I believe it would work with lactose free milk (full-cream is probably the best alternative as it’s thicker than semi-skimmed). Use could probably also use any dairy milk alternatives like soy milk or almond milk, but I’ve never tried so I can’t be positive. Hope this helps! Let me know if you try this soup anyway 🙂
Good base recipe thanks.. I added a pinch of chilli flakes and a clove of garlic…garnished with parsley and cracked pepaper..lovely
They sound like nice additions! I’m glad you enjoyed this recipe Suzy 🙂
Light soups are my go-to for lunch! Cannot wait to try this one!
THIS IS AMAZING AND SOOOO TASTY. WE HAD MUSHROOMS ON SALE FOR 99 CENTS SO THIS RECIPE IS A REAL KEEPER….AND HEALTHY. WILL PUT IT IN MY BLENDER WHEN COOLED.
DO YOU HAVE OTHER RECIPES WITH EVAPORATED MILK?
Hi Gail! So happy you liked it! Here are some more soup recipes you can use evaporated milk for! Cheers
EXCELLENT…..LOVE USING THE EVAPORATED MILD IN LIEU OF CREAM. SIMPLE AND DELISH.