One of the things I noticed on my weightloss journey, is that I like to feel really full up after a meal. I came to understand a great deal about my psyche. Food has a lot to answer for-forget nutrition, I'm talking emotion here! We eat when we're happy, we eat when we're sad. We celebrate with food, we commiserate too. We may not even feel hungry- we just WANT something to eat. Food is an addiction like any other -the main problem being that, unlike alcohol or cigarettes which can be avoided,
food is an integral part of our lives
and we have to face it
EVERY SINGLE DAY.
Instead of fearing this need to eat, there are ways of turning it into a positive and filling experience! One of my techniques is to have a huge vat of homemade soup on the go at all times-especially during the Winter months. Then, when you get the "5 o'clock munchies" and need a mugful of soup to get you through to dinner time, or want to feel really full up any time of day, it's ready and waiting for you. Having said that, this soup makes a wonderful starter-good enough to impress your family and friends.
This mushroom soup is absolutely delicious. I've made it numerous times.
The addition of the red onions gives it a super-smooth consistency whilst the beef stock and soy sauce enhance its rich, deep colour. Some mushroom soups can look a little dull and grey-but not this one..... and the sprinkling of chopped chives on the top act as a little reminder that Spring is on its way.
The WHOLE panful makes around 12 servings and is only 2pp so, unless you eat gallons of it, it's 0sp/pp per bowl.
(I've worked out the calories to be approx.432 for the WHOLE pan, which is approx.36kcal per bowl).
It's perfect for a NoCount/Filling & Healthy day too!
You will need:
A large saucepan or stockpot
3 punnets mushrooms
(I use white;350g, chestnut;350g, flat;250g)
3 red onions
3 cloves garlic
2 tablespoons low salt soy sauce
2 beef stock cubes
(vegetable works equally well)
fresh basil leaves
Frylight sunflower oil
2 teasp 0% fat Greek yoghurt thinned with a little skimmed/soya milk or water
Spray Frylight oil into the base of the pan.(8 sprays should be enough). Chop the onions and garlic really roughly and fry for a few minutes until starting to colour. Add 2 tablespoons low salt soy sauce. Chop the mushrooms really roughly (small ones can go in whole) and add to the pan.
Add a few torn fresh basil leaves, the crumbled stock cubes and cover with boiling water leaving about 4" or 15 cms from the top of the pan. Season generously with white and black pepper. (The white pepper is a really important ingredient). I like it with a fiery kick, but you season to your taste.
Cover and bring the soup to the boil, then let it simmer for 30 minutes to an hour. Remove from the heat then blitz with a hand blender. This is the safest and easiest way to blitz soup as you put the blender straight into the pan and you're not having to transfer hot liquid into another container. Saves on the washing up too. Make sure the soup is really well blended and silky smooth.
Ladle into bowls.
To make the soup really decorative and creamy, thin a couple of teaspoons of 0% Total yoghurt down with a little milk or water. Swirl roughly on the surface of the soup and draw lines in both directions with a cocktail stick to make a 'feathered' effect then snip fresh chives on the top with scissors to serve.
I call this my "magical mushroom soup" because it does the trick of being robust, satisfying and delicious but costing you no smartpoints/propoints (Or very few calories).
Now THAT'S what I'm talking about!