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Creamy Mushroom Soup


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  • 16 ounces fresh mushrooms sliced
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup cream


Servings 6


Step 1

Preheat oven to 300 degrees.

Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven-proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.

Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth.

In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes. Do not allow it to boil!

Pour into soup cups or bowls, garnish with reserved mushrooms and serve.

This recipe yields 6 servings; 4.5 carb grams per serving.

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