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Creamy Cremini Mushroom Soup

  • 40 m
  • 40 m
EatingWell Test 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. ”


    • 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)


  • 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.
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