Healthy Recipes Healthy Soup Recipes Healthy Creamy Soup Recipes 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. By Karen Rankin Karen Rankin Website Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen. EatingWell's Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 10 mins Total Time: 30 mins Servings: 6 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. Rate it Print Nutrition Facts (per serving) 212 Calories 12g Fat 19g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved