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.

EatingWell Test Kitchen


Recipe Summary

40 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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).

Associated Recipes

Nutrition Facts

155 calories; protein 7.6g; carbohydrates 18g; dietary fiber 1.2g; sugars 4.8g; fat 6.6g; saturated fat 3.5g; cholesterol 17.6mg; vitamin a iu 239.1IU; vitamin c 4mg; folate 65mcg; calcium 114.6mg; iron 1.1mg; magnesium 22mg; potassium 615.9mg; sodium 461.8mg; thiamin 0.2mg.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Quick and easy for a cold wintry night! I also added some diced potatoes and chopped spinach but I bet it would be delish without it too! The thyme is a nice touch. Read More
Rating: 5 stars
i would give this 4 or 5 stars if it had the right herbs/seasonings... a little bland and kind of thyme-y... tasted a lot like the other eatingwell recipe "stuffing-topped chicken" - which is really good but its like the same dish just without the stuffing and chicken! the consistency is great and better the next day - it could definitely taste like the canned soup if the herbs were tweaked a little! Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
Very Tasty I did not have any sour cream so I substituted plain yogurt. The mushroom flavor comes through nicely. Read More