Ingredients
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 clove garlic, minced
- 2 cups chopped fresh mushrooms
- ½ teaspoon fresh or dried thyme
- 1 medium eggplant, about 1 pound, peeled and cubed
- 4 cups chicken stock or water
- 2 ½ cups low-fat milk
- Salt and freshly ground black pepper to taste
- ½ cup sliced mushrooms
- Thyme sprigs for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
174 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 9 grams protein; 9 milligrams cholesterol; 371 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat the oil in a large, heavy saucepan. Add the onions and saute until tender, about eight minutes. Add the garlic and chopped mushrooms and saute another few minutes, then stir in the thyme.
- Add the eggplant and stock or water and simmer gently until the eggplant is tender, about 20 minutes. Allow the mixture to cool briefly, then puree in a food processor, a blender or a food mill. Depending on the capacity of your machine, you may have to puree the soup in several batches.
- Return the puree to the saucepan. Add the milk, bring to a simmer and season to taste with salt and pepper. Stir in the sliced mushrooms. Simmer five minutes longer, then serve, garnishing each portion with a sprig of thyme.
Dining and Cooking