Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat. The pudgy brown mushrooms called cremini are generally firmer and richer-tasting than common white mushrooms.

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Associated Recipes

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.

    Advertisement
  • Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.

  • Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).

Tips

Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

155 calories; 6.6 g total fat; 3.5 g saturated fat; 18 mg cholesterol; 462 mg sodium. 616 mg potassium; 18 g carbohydrates; 1.2 g fiber; 5 g sugar; 7.6 g protein; 239 IU vitamin a iu; 4 mg vitamin c; 65 mcg folate; 115 mg calcium; 1 mg iron; 22 mg magnesium;

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2014
Very Tasty I did not have any sour cream so I substituted plain yogurt. The mushroom flavor comes through nicely. Read More
Rating: 5 stars
10/30/2011
Quick and easy for a cold wintry night! I also added some diced potatoes and chopped spinach but I bet it would be delish without it too! The thyme is a nice touch. Read More
Rating: 5 stars
10/30/2011
i would give this 4 or 5 stars if it had the right herbs/seasonings... a little bland and kind of thyme-y... tasted a lot like the other eatingwell recipe "stuffing-topped chicken" - which is really good but its like the same dish just without the stuffing and chicken! the consistency is great and better the next day - it could definitely taste like the canned soup if the herbs were tweaked a little! Read More
Advertisement
Rating: 5 stars
10/29/2011
This is a fantastic quick fix for a mushroom soup lover! The consistency was too watery. I whirled it in the blender; and it turned out perfect! I added a mixed green salad for a week of delicious and easy lunches! Read More