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Creamy Cremini Mushroom Soup

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Your rating: None Average: 4.7 (11 votes)

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.


READER'S COMMENT:
"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! "
Creamy Cremini Mushroom Soup Recipe

Makes: 6 servings, 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 1 pound cremini mushrooms, sliced
  • 1/2 cup all-purpose flour
  • 3 1/2 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)

This recipe calls for:

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Preparation

  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).

Tips & Notes

  • 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

Per serving: 166 calories; 7 g fat ( 4 g sat , 2 g mono ); 21 mg cholesterol; 18 g carbohydrates; 8 g protein; 1 g fiber; 174 mg sodium; 439 mg potassium.

Nutrition Bonus: Selenium (34% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 1/2 fat


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Recipe Categories

Ethnic/Regional
French
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Healthy weight
High potassium
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
Thanksgiving
Style/Theme
Comfort foods
Entertaining, casual
Entertaining, formal
Everyday favorites
Type of Dish
Soups/stews
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