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Healthy Cream of Mushroom Soup

  • 20 m
  • 30 m
Karen Rankin
“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.”


    • 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


  • 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.
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