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Cream of Mushroom Soup

Cream of Mushroom Soup
Calories 190 (28% from fat)
Fat 6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 1.5 mg.
Sodium 462 mg.
Carb. 26 gram
Fiber 4 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 8 gram


1/4 cup reduced fat butter

2 Tbsp. olive oil

4 cups onions, chopped

32 oz. (2 boxes) fresh white mushrooms, chopped

1 bunch spring onions, chopped and divided between white and green sections

1 tsp. kosher salt

1 Tbsp. dried thyme, ground

1/3 cup whole wheat flour

3 cups lower sodium beef, chicken or vegetable stock
(Our tasting panel preferred the beef stock.)

1/4 cup white wine

5 cloves (5 tsp.) garlic, minced

3 Tbsp. whole wheat flour

1 cup fat free half & half

1/2 cup fat free sour cream

1 tsp. black pepper, ground

This recipe was originally given to us by Mark and Carmen Whitmire. We made some tweaks to reduce the fat and ended up with this creamy delight. You will never look at canned mushroom soup again!

Cream of Mushroom Soup

1. Heat a large non-stick skillet or soup pot on medium. Once it's hot add the butter and olive oil. Stir them together until they're melted.

2. Add the onions and saute them until they turn translucent, about 7 minutes.

3. Stir in the mushrooms, white sections of the spring onions and teaspoon of salt. Cook, stirring occasionally for 5 minutes.

4. Add the thyme and mix together. Cook, stirring occasionally for 5-7 more minutes, until the liquid from the onions has reduced to nothing.

5. Sprinkle 1/3 cup flour over the mixture, stir constantly for 5 more minutes until the flour is thoroughly mixed in.

6. Pour in the stock, increase heat to medium high and stir constantly, until it comes to a light boil, about 5 minutes.

7. Add the wine and garlic. Continue stirring and cooking for another 5 minutes.

8. Mix in 3 more tablespoons of whole wheat flour, the half & half, sour cream and black pepper. Stir until sour cream has dissolved into the soup.

9. Divide into 8 servings, about 1 cup per serving. Sprinkle the remaining spring onions over each serving, then add salt and pepper to taste. This tastes great with a piece of toasted whole wheat bread on the side.

Yield: 8 Servings, About 1 Cup Per Serving

 Cream of Mushroom Soup

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.

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