Healthy Regional Recipes Healthy European Recipes Healthy French Recipes Healthy French Soup and Stew Recipes 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on September 7, 2022 Print Share Share Tweet Pin Email Active Time: 1 hrs Total Time: 1 day 3 hrs Servings: 6 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. Print Nutrition Facts (per serving) 155 Calories 7g Fat 18g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved