Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This healthy version of cream of mushroom soup uses reduced-fat sour cream and low-fat milk to make it creamy while keeping the fat in check. Fresh tarragon and nutmeg flavor it nicely.

Source: EatingWell Magazine, January/February 1994


Recipe Summary

30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy saucepan over low heat. Add onion and cook, stirring, until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.

  • Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually stir in broth, stirring and scraping any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.

  • Combine sour cream and milk; whisk into the mushroom mixture. Season with salt, pepper and cayenne (or Tabasco), if desired. Gently heat, stirring, until the soup is hot but not boiling. Garnish the soup with chives and tarragon before serving if desired.

Nutrition Facts

155 calories; protein 7.4g; carbohydrates 17.2g; dietary fiber 1.5g; sugars 5.3g; fat 6.8g; saturated fat 3.4g; cholesterol 20.5mg; vitamin a iu 232.6IU; vitamin c 3.8mg; folate 54.4mcg; calcium 103.2mg; iron 1mg; magnesium 20.4mg; potassium 478.8mg; sodium 363.7mg; thiamin 0.2mg.

1/2 starch, 1 vegetable, 1 1/2 fat