Creamy Cremini Mushroom Soup

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.
Photo by Gary M.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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).

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