Creamy Cremini Mushroom Soup

Creamy Cremini Mushroom Soup

4 Reviews
From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1½ teaspoons chopped fresh thyme, or ½ teaspoon dried
  • 1 pound cremini mushrooms, sliced
  • ½ cup all-purpose flour
  • 3½ cups Homemade Chicken Broth, (recipe follows) or 2 14-ounce cans reduced-sodium chicken broth
  • 1 cup reduced-fat sour cream
  • 1 cup low-fat milk
  • Salt & freshly ground pepper, to taste
  • Lemon juice, to taste
  • Dry sherry, to taste (optional; see Note)


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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).
  • 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 information

  • Per serving: 155 calories; 7 g fat(3 g sat); 1 g fiber; 18 g carbohydrates; 8 g protein; 65 mcg folate; 18 mg cholesterol; 5 g sugars; 239 IU vitamin A; 4 mg vitamin C; 115 mg calcium; 1 mg iron; 462 mg sodium; 616 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 1½ fat

Reviews 4

October 29, 2014
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By: EatingWell User
Very Tasty I did not have any sour cream so I substituted plain yogurt. The mushroom flavor comes through nicely.
September 13, 2010
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By: EatingWell User
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!
February 20, 2010
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By: EatingWell User
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!
February 16, 2010
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By: EatingWell User
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.
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