Skinny Cream of Mushroom Soup

This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 188 Calories

Ingredients

• ½ cup milk
• 1 ½ cups water
• 1 ½ tablespoons all-purpose flour
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• ⅓ cup chopped onion
• 1 sprig fresh thyme
• 1 cup peeled and cubed potatoes
• 2 slices bacon, chopped
• salt and coarsely ground black pepper to taste
• 1 cup chopped assorted mushrooms

Recipe Instructions

Step 1

Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.

Step 2

Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.