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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.

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  • 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


Servings 6
Preparation time 10mins
Cooking time 40mins


Step 1

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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