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KSUGIRL93 SparkPoints: (25,888)
Fitness Minutes: (20,375)
Posts: 74
3/12/13 10:09 A

STEPH oh that looks good! Here is another of mine for Ham and Pea soup. It is a lot like the campbells split pea and ham, but way less salt!

KSUGIRL93 SparkPoints: (25,888)
Fitness Minutes: (20,375)
Posts: 74
3/12/13 10:05 A

SNOOPY1960, I added it. Do you know about how many and what size portions it makes? It is a good recipe very low in calories. I really like to make soups on the weekends to bring for lunch during the weeks. The canned soups are convinient, but very high in sodium. Plus I like any excuse to use my immersion blender.

If you ever want to add any of your recipes on Spark Recipes so you can plug them in and track them it is so very easy. Just click on (under articles and video tab)and go to recipe calculator and plug in the ingredients. It is really easy to used! I have been adding a bunch of mine.

Edited by: KSUGIRL93 at: 3/12/2013 (10:08)
SNOOPY1960 Posts: 1,687
3/11/13 9:07 P

No, I did not add this to
This is just a recipe I had in my collection that I "lightened" up a bit !!

You can add it if you like, I don't know how to .

STEPH057 Posts: 252
3/11/13 3:20 P

Thanks for posting those!. Your recipe looks yummy, too! I saved them both :)

I also just found this recipe that I saved for Two-Mushroom Cauliflower Soup. I've been meaning to try it, but I'm not sure what the texture will be like since there isn't any milk/cream.

KSUGIRL93 SparkPoints: (25,888)
Fitness Minutes: (20,375)
Posts: 74
3/11/13 3:03 P

I added it, but I was not sure how many servings it made so I din't make it public yet. With four servings it came in under 70 calories per serving. Pretty awesome.

Ok, I made it public here is the link, just not sure on portion/servings:

Also here is my cream of cauliflower soup recipe:

Edited by: KSUGIRL93 at: 3/11/2013 (15:09)
STEPH057 Posts: 252
3/11/13 2:53 P

If you add it, post the link! I had the same thought, but didn't get around to doing it yet :)

KSUGIRL93 SparkPoints: (25,888)
Fitness Minutes: (20,375)
Posts: 74
3/11/13 2:30 P

Is this entered into Spark so I can add it to my food tracker? If not I can do it. I have been adding-tweeking-and tracking all my favorite recipes.

DANAMY Posts: 394
3/11/13 12:21 P

Oh yum. Saving this one.

STEPH057 Posts: 252
3/10/13 3:10 P

Also, thanks for posting this! I love mushroom soup, too. It sounds delicious!

SNOOPY1960 Posts: 1,687
3/10/13 3:09 P

Ooopssss yes I did mean to change that. That was my original recipe, I changed some of the ingredients to make it "lighter".

Old habits are hard to break !! LOL

Thanks for pointing out my mistake.


STEPH057 Posts: 252
3/10/13 2:24 P

Your ingredient list says "1 cup heavy cream". I assume you mean "1 cup fat free half and half" instead?

SNOOPY1960 Posts: 1,687
3/9/13 12:31 P


1 (8 ounce) package fresh mushrooms, halved
1 teaspoon rosemary
1/4 teaspoon salt
1 tablespoon olive oil
2 onions, sliced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
1 cup fat free half and half
1 (14.5 ounce) can vegetable broth
1/4 teaspoon black pepper

Preheat an oven to 400 degrees

Mix the mushrooms with minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.

Roast the mushrooms until golden brown, about 15 minutes.

In a fry pan, saute with Pam the onions and the thyme for about 7 minutes or when onions are completely soft.

Combine the mushroom mixture and the onion mixture in a blender or food processor with about half of the fat free half and half blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot.

Stir the remaining fat free half and half , the vegetable broth and black pepper.

Bring soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Edited by: SNOOPY1960 at: 3/10/2013 (15:08)
LOVEMOUSE82 SparkPoints: (3,788)
Fitness Minutes: (2,976)
Posts: 349
3/9/13 9:43 A

I love love love love mushroom soup. My favorite kind, however is 36 grams of fat YIKES! Anybody have a way to tweak a mushroom soup to make it healthier? I know all the fat comes from the cream, which makes it so yummy! it's seriously my comfort food and I hate thinking I can't have it anymore or if I do I have to feel incredibly guilty!!!! Any ideas on what to use maybe instead of cream?

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