Cream of Mushroom Soup
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  • 1 pound of mushrooms (portabella, brown and button) rinsed and roughly chopped*
  • 3 cups chicken broth
  • 1 teaspoon oil or vegetable spray
  • 1 cup chopped onions
  • 1 cup pared thinly sliced carrot
  • 1/2 cup finely chopped celery
  • 1 cup evaporated skim milk
  • 3 tablespoons whole-wheat flour
  • 1/4 finely chopped fresh parsley
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried marjoram leaves
  • Freshly ground black pepper, to taste
  • * Note: 1 pound mushrooms = 4 cups


  1. In a medium saucepan, combine 3 cups of the mushrooms with 1 1/2 cups of the broth, and then bring to a boil.
  2. Reduce heat, cover and simmer 20 minutes.
  3. Transfer to blender or food processor. Blend until smooth and return to saucepan.
  4. Place large nonstick skillet over medium heat 30 seconds. Spray with vegetable oil and heat 30 seconds more.
  5. Add onions, carrot and celery and cook 5 minutes stirring frequently, until onion is golden.
  6. Add remaining mushrooms to pan and cook 10 minutes, stirring occasionally.
  7. Add mushroom sauce in saucepan, along with the remaining broth.
  8. In a small bowl, mix together milk and flour until smooth and add to the mushroom mixture.
  9. Bring to a simmer over high heat (do not let soup boil after adding milk), stirring constantly.
  10. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
  11. Add parsley, thyme, marjoram and pepper and simmer 5 minutes. This can also be used as a sauce or base for casseroles.


egg free
seafood free
treenut free
sesame free
mustard free