Full Liquids · Lunch · by Mara
Ironroot's Velvet Mushroom Kettle
High-Protein Cream of Mushroom Soup
A savory full-liquid option with ricotta and milk powder stirred into the kettle. Use only after your care team clears creamy soups; the finished soup must be completely smooth, strained, and free of mushroom pieces.
- Total time
- 15 min
- Yield
- 2 small servings
- Serving
- 4–6 fluid ounces
- Texture
- Completely smooth and pourable
Ingredients
- 1 can heart-healthy cream of mushroom soup
- 1/2 cup low-fat ricotta cheese
- 2 tablespoons nonfat dry milk powder
- 1 cup skim milk
Directions
- 1
Add the soup, ricotta, dry milk powder, and skim milk to a blender.
- 2
Blend until no curds or mushroom pieces remain.
- 3
Press the mixture through a fine-mesh strainer, discarding every solid particle.
- 4
Warm gently in a saucepan, stirring often; do not boil.
- 5
Measure a 4–6 fluid ounce serving and eat only at the pace and volume directed by your care team. Refrigerate the remaining serving promptly.
PER SERVING
Nutrition
- Protein
- 15g
- Calories
- 196
- Carbs
- 23g
- Fat
- 5g
- Fiber
- 1g
- Sodium
- 644mg
Nutrition is provided by the source per serving and may vary with the soup and dairy brands used.
Source: Adapted and independently worded from Boston Medical Center's High Protein Cream of Mushroom Soup (https://www.bmc.org/recipes/high-protein-cream-mushroom-soup).
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