Cream of Mushroom and Crab Soup
Cream of Mushroom and Crab Soup
One of the extraordinary talents of our chefs at the Pritikin Longevity Center is taking food that is normally packed with blood-pressure-raising salt, like soups, and replacing that salt with ingredients like fresh herbs and other seasonings, like porcini powder, that are far more interesting - and tastier - than salt. This Cream of Mushroom and Crab Soup is a superb example.
Yield: 8 people
Materials
- 2.5 pounds button mushrooms washed and chopped
- 1/2 pound vidalia onions chopped
- 1/4 cup fresh garlic chopped
- 1/2 pound Idaho potatoes peeled and chopped
- 1/2 pound parsnips peeled and chopped
- 1/2 teaspoon fresh rosemary chopped
- 1 teaspoon fresh tarragon chopped
- 2 tablespoons fresh thyme leaves chopped
- 1 teaspoon soy sauce, low sodium
- 2 quarts vegetable stock (low-sodium)
- 2 teaspoons oregano , dry
- 1 teaspoon dried basil
- 1 tablespoon porcini powder
- 1 tablespoon wasabi powder
- 2 cups milk nonfat
- 2 cups sour cream, fat free
- 1/2 pound crabmeat (lump )
- 1/4 cup chives (snipped )
Instructions
- In a large nonstick stockpot, sauté first 9 ingredients (through soy sauce) for 10 minutes.
- Add vegetable stock, oregano, basil, porcini powder, and wasabi powder, and cook over medium heat until potatoes are tender, about 5 to 7 minutes.
- Add milk and blend until smooth. Add sour cream and crabmeat. Stir and blend, cooking another 2 minutes. Serve garnished with chives.