Name: Creamy Cremini Mushroom Soup
Total time: 1620 min
Ingredients: 1 3 pound chicken, (or use parts, such as wings and backs); 4 stalks celery, (with leaves), trimmed and cut into 2-inch pieces; 4 medium carrots, peeled and cut into 2-inch pieces; 1 medium onion, peeled and quartered; 6 cloves garlic, peeled; 1 small bunch fresh parsley, washed; 6 sprigs fresh thyme, or 1 teaspoon dried; 1 teaspoon kosher salt, or to taste; 4 quarts water; 1.5 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; 0.5 cup all-purpose flour; 3.5 cups Homemade Chicken Broth 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)

Creamy Cremini Mushroom Soup

5.0

(2)

2 Reviews

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. Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy when you need a quick soup, but homemade delivers maximum flavor.

EatingWell Test Kitchen

Updated on September 7, 2022

Active Time:

1 hrs

Total Time:

1 day 3 hrs

Servings:

Yield:

6 servings, 1 1/4 cups each

Nutrition Profile:

Low-Calorie

Jump to Nutrition Facts

Ingredients

Homemade Chicken Broth

1 3 pound chicken, (or use parts, such as wings and backs)
4 stalks celery, (with leaves), trimmed and cut into 2-inch pieces
4 medium carrots, peeled and cut into 2-inch pieces
1 medium onion, peeled and quartered
6 cloves garlic, peeled
1 small bunch fresh parsley, washed
6 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon kosher salt, or to taste
4 quarts water

Creamy Cremini Mushroom Soup

1 ½ 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
½ cup all-purpose flour
3 ½ cups Homemade Chicken Broth 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)

Directions

To prepare both: Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.
To prepare soup: 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.
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.
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).

Ingredient 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.

Make ahead

The broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition Facts (per serving)

155	Calories
7g	Fat
18g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 155
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 1g	4%
Total Sugars 5g
Protein 8g	15%
Total Fat 7g	8%
Saturated Fat 4g	18%
Cholesterol 18mg	6%
Vitamin A 239IU	5%
Vitamin C 4mg	4%
Folate 65mcg	16%
Sodium 462mg	20%
Calcium 115mg	9%
Iron 1mg	6%
Magnesium 22mg	5%
Potassium 616mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.