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Creamy Cremini Mushroom Soup

Creamy Cremini Mushroom Soup
This Recipe Is:

WebMD Recipe from

Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat. The pudgy brown mushrooms called cremini are generally firmer and richer-tasting than common white mushrooms.

Prep: 15 minutes | Cook: 25 minutes | Total Time: 40 minutes
  • 1 1/2 teaspoons
    extra-virgin olive oil
  • 1 large
    onion, chopped
  • 1 1/2 teaspoons
    chopped fresh thyme, or 1/2 teaspoon dried
  • 1 pound
    cremini mushrooms, sliced
  • 1/2 cup
    all-purpose flour
  • 3 1/2 cups
    homemade chicken broth, or 2 14-ounce cans reduced-sodium chicken broth
  • 1 cup
    reduced-fat sour cream
  • 1 cup
    low-fat milk
    salt, to taste
    freshly ground pepper, to taste
    lemon juice, to taste
    dry sherry, to taste, optional
  1. Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
  2. Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
  3. Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).
Nutritional Information

Makes: 6 servings
Serving Size: 1 1/4 cups
  • Calories155
  • Fat7 g
    • Saturated fat3 g
  • Cholesterol18 mg
  • Carbohydrates18 g
    • Dietary fiber1 g
  • Protein8 g
  • Sodium443 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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