Name: Healthy Cream of Mushroom Soup
Prep time: 20 min
Total time: 30 min
Ingredients: 2.5 pounds cleaned and sliced fresh mixed mushrooms; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1.25 teaspoons kosher salt; 0.5 teaspoon black pepper; 0.5 cup chopped shallots (from 2 medium shallots); 0.5 cup chopped scallions (from 2 medium scallions); 3 tablespoons all-purpose flour; 2.5 cups unsalted vegetable stock; 2.5 cups whole milk; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh tarragon

Healthy Cream of Mushroom Soup

4.7

(6)

5 Reviews

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

Updated on March 9, 2020

Prep Time:

20 mins

Additional Time:

10 mins

Total Time:

30 mins

Servings:

Yield:

8 cups

Jump to Nutrition Facts

Ingredients

2 ½ pounds cleaned and sliced fresh mixed mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter
1 ¼ teaspoons kosher salt
½ teaspoon black pepper
½ cup chopped shallots (from 2 medium shallots)
½ cup chopped scallions (from 2 medium scallions)
3 tablespoons all-purpose flour
2 ½ cups unsalted vegetable stock
2 ½ cups whole milk
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon

Directions

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.
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 (per serving)

212	Calories
12g	Fat
19g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 212
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 3g	11%
Total Sugars 10g
Protein 10g	20%
Total Fat 12g	15%
Saturated Fat 5g	25%
Sodium 485mg	21%
Calcium 146mg	11%
Potassium 820mg	17%

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.