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Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This better-for-you version of the traditional cream of mushroom soup calls for you to puree half of the soup for that rich, creamy mouthfeel and leave the other half as-is for hits of meaty texture. Don't skip the parsley and tarragon as both add a nice pop of color and their flavors play so well with the mushrooms. Be sure to brown the mushrooms well as that'll add even more depth to the soup.

Karen Rankin
Source: EatingWell.com, October 2019

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Recipe Summary

active:
20 mins
total:
30 mins
Servings:
6
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roughly chop mushrooms. Add oil and butter to a large, heavy pot and cook over medium-high until butter melts. Add mushrooms, salt, and pepper; cook, stirring often, until mushrooms are deeply browned and most of the moisture has evaporated, 8 to 10 minutes.

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  • Add shallots and scallions; cook, stirring often, until softened, about 4 minutes. Add flour and stir to combine. Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil and cook, stirring occasionally, until broth thickens, about 5 minutes. Remove from heat. Transfer half of mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening and process until almost smooth; return to pot. (Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible.) Stir in parsley and tarragon; serve hot.

Nutrition Facts

212 calories; protein 10g; carbohydrates 19g; dietary fiber 3g; sugars 10g; fat 12g; saturated fat 5g; calcium 146mg; potassium 820mg; sodium 485mg.
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Reviews (4)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2020
Very Tasty not complicated to make and we didn t miss the cream (well not too much). Used 2% milk and just 1/4 tsp dried tarragon (too much tarragon - like tequila - can create lasting aversions;-). Scallions must be gigantic where you re from for I needed to use many more. During Covid I ve been following a new recipe every time I cook - every day s a new adventure. Thanks for the recipe. Read More
Rating: 5 stars
12/06/2020
I followed the recipe exactly & made no changes! I did not skip the Tarragon or Parsley! I did not know what Tarragon was & I never eat creamy soups but my husband wanted cream of mushroom soup so I looked for a somewhat healthy recipe. First ever making a creamy soup, I will make again! Perfect lots of flavor! Read More
Rating: 5 stars
03/10/2020
I absolutely love this recipe! I have made it a few times and it is a winner. Easy to do quick once you chop the mushrooms healthy and delicious. When I brought leftovers to work for lunch my co-workers thought it looked good so I made it again and brought it in. Everyone loved it. This will be one I make a lot. Read More
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Rating: 3 stars
01/15/2020
I thought it was quite bland and there was none of the richness I associate with cream of mushroom soup. Most of the goodness was sacrificed for the 'healthy' label. Read More