Healthy Cream of Mushroom Soup

Healthy Cream of Mushroom Soup

0 Reviews
From: EatingWell.com, October 2019

This better-for-you version of the traditional cream of mushroom soup calls for you to puree half of the soup for that rich, creamy mouthfeel and leave the other half as-is for hits of meaty texture. Don't skip the parsley and tarragon as both add a nice pop of color and their flavors play so well with the mushrooms. Be sure to brown the mushrooms well as that'll add even more depth to the soup.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2½ pounds cleaned and sliced fresh mixed mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1¼ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ cup chopped shallots (from 2 medium shallots)
  • ½ cup chopped scallions (from 2 medium scallions)
  • 3 tablespoons all-purpose flour
  • 2½ cups unsalted vegetable stock
  • 2½ cups whole milk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon

Preparation

  • Prep

  • Ready In

  1. Roughly chop mushrooms. Add oil and butter to a large, heavy pot and cook over medium-high until butter melts. Add mushrooms, salt, and pepper; cook, stirring often, until mushrooms are deeply browned and most of the moisture has evaporated, 8 to 10 minutes.
  2. Add shallots and scallions; cook, stirring often, until softened, about 4 minutes. Add flour and stir to combine. Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil and cook, stirring occasionally, until broth thickens, about 5 minutes. Remove from heat. Transfer half of mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening and process until almost smooth; return to pot. (Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible.) Stir in parsley and tarragon; serve hot.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 212 calories; 12 g fat(5 g sat); 3 g fiber; 19 g carbohydrates; 10 g protein; 10 g sugars; 0 g added sugars; 146 mg calcium; 485 mg sodium; 820 mg potassium
  • Carbohydrate Servings:

Reviews 0