Cream of Mushroom Soup

When I first started making this soup, and started piling in all the mushrooms, I thought, “I am doing something wrong”. The mushrooms were about to spill out over the pot, there were so many. But the good thing about mushrooms is that they really cook down! And speaking of mushrooms, I read in a magazine the other day the proper way to prepare portobellos: you wipe the outside of the cap with a wet paper towel, then you twist off the stem. THEN, and this is the part I didn’t know: you use a spoon and scoop out all the gills underneath the cap! You can certainly leave them in, but they discolor your food! I did not know this! So anywho, this soup is really easy to make, and it’s even easier if you have an immersion blender. And, for 118 calories a bowl?!

rating: 9

Cream of Mushroom Soup
(Weight Watchers magazine, Jan./Feb. 2011)

prep: 20min.
cook: 55 min.
serves 6


2 tsp butter
1 onion, chipped
2 celery stalks, chopped
1 carrot, chopped
1 lb portobello mushroom caps, sliced
1 lb white mushrooms, sliced
1 (48-ounce) can low-sodium chicken broth (I used vegetarian chicken broth)
3/4 tsp salt
1/4 tsp black pepper
1 cup fat-free half-and-half
2 tsp chopped fresh sage
2 tsp chopped fresh thyme


1. Melt butter in nonstick Dutch oven over medium-high heat. Add onion, celery, and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
2. Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage, and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes.

per serving: 118 calories

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One Response to Cream of Mushroom Soup

  1. Colline says:

    A recipe I am going to save for those cold winter days.

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