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. Source: EatingWell.com, October 2019

Karen Rankin
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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 Facts

212 calories; total fat 12g 18% DV; saturated fat 5g; cholesterol -1mg; sodium 485mg 19% DV; potassium 820mg 23% DV; carbohydrates 19g 6% DV; fiber 3g 12% DV; sugar 10g; protein 10g 20% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium 146mg; iron -1mg; magnesium -1mg; thiamin -1mg.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 3 stars
01/15/2020
I thought it was quite bland and there was none of the richness I associate with cream of mushroom soup. Most of the goodness was sacrificed for the 'healthy' label. Read More