By Jo Bartell
I often turn to the magazine Eating Well for creative and healthy dinner ideas. Last night, when I was trying to figure out what to make, I remembered that the “Healthy in a Hurry” section of this month’s issue gave a different soup recipe for each night of the week. I decided to modify the Creamy Hungarian Mushroom Soup based on what I had on hand in the refrigerator and pantry. The Eating Well recipe already had some healthy changes to traditional mushroom soup (e.g. using olive oil in place of butter), but I didn’t have some of the ingredients the recipe called for, so I tweaked the recipe even more. I also found leftover kale and white beans in my refrigerator, so I decided to add those for some extra veggies and protein.The result was a nutritious, delicious, and filling soup that only took about 30 minutes to make, and the best part is I have leftovers for tomorrow!
(Makes 6 servings, 1 1/2 cups each)
|Eating Well Version||Nutritioulicious Version|
|1 tablespoon extra-virgin olive oil||1 tablespoon extra-virgin olive oil|
|1 1/2 pounds mushrooms, thinly sliced||1 1/2 pounds mushrooms, thinly sliced|
|1 medium onion, diced||1 medium onion, diced|
|3 tablespoons all-purpose flour|
|2 tablespoons paprika (Hungarian)||2 tablespoons paprika|
|2 tablespoons dried dill||2 tablespoons dried dill|
|4 cups mushroom broth or reduced-sodium beef broth||4 cups low sodium vegetable broth|
|2 cups low-fat milk||2 cups nonfat milk|
|1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces||1/2 cup sautéed kale|
|1/2 cup butter beans|
|1/2 cup reduced-fat sour cream||2 tablespoons 0% Fage Greek Yogurt|
Directions (adapted for the nutritioulicious version):
- Heat oil over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10-15 minutes.
- Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 more minutes. Add paprika and dill and cook, stirring for 15 seconds. Add broth, milk, kale, and beans; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, about 5 minutes. Remove from heat and stir in 0% Fage Greek Yogurt. Enjoy!
What are your favorite ways to enjoy mushrooms?