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

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.

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Recipe Summary

total:
40 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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).

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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.

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

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