I love mushrooms and it occured to me the other day that we hadn't had mushrooms in any form in quite a while and I've had a recipe for a mushroom soup in my online Cooking Light cookbook, just waiting to be tried. Finally, we tried it last Friday night as our Lenten meal and it was very good.
As always, I made a few minor-ish changes. I used dried thyme instead of fresh (more economical, at least until I get a garden going), used skim milk in place of 1% (use whatcha got on hand, I always say) and I used a mix of shiitake, cremini and button mushrooms. I'd love to have used a whole pound of shiitakes - love, love, love them - but at $6.99 or $7.99 a pound, they just don't fit our budget. I used a stick blender to pureé some of the soup, but left large chunks of mushrooms for a little extra texture.
No surprises here, no unusual twists or turns - just a very tasty mushroom soup that does not go overboard on fattening dairy products like cream or copious amounts of half and half. I have to admit that I couldn't help but think that this soup would have gone from very good to fabulous with the addition of some full-fat cream, but it was still quite good in its reduced-fat form and certainly better for us.