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Light 'N Creamy Fresh Mushroom Soup


Soooo goooood :)

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  • 1 tablespoon butter
  • 1 cup diced carrots
  • 1/2 cup thinly sliced green onions
  • 1/4 teaspoon dried thyme or oregano leaves
  • 1/4 teaspoon ground black pepper
  • 16 oz. white or baby bella mushrooms, sliced
  • 1 - 14 1/2 oz can chicken or vegetable broth
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 cup white wine or water
  • 1 1/2 cups lowfat milk


Servings 4


Step 1

In a large saucepan over medium-high heat, melt butter. Add carrots, onions, garlic, salt, thyme, and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add mushrooms, broth, and wine; bring to a boil, cook for 1 minute.

Using a slotted spoon, remove 1 cup of the vegetables, set aside. In a blender or food processor, puree remaining soup, in batches if necessary. Return pureed mixture to saucepan, stir in reserved vegetables and milk.

Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion.


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