Menu Enter a recipe name, ingredient, keyword...

Creamy Mushroom Soup II


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 tablespoons olive oil
  • 2 shallots or 1 small onion chopped
  • 2 packages mushrooms - (10 oz ea) chopped
  • 1 teaspoon dried thyme
  • 2 cans reduced-sodium chicken broth - (14 1/2 oz ea)
  • 1 1/2 cans water
  • 1 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon fresh lemon juice


Servings 8


Step 1

Heat oil in a large soup pot over medium-high heat. Add shallots, mushrooms and thyme. Cook 10 minutes, until mushroom pieces are lightly browned. Add chicken broth and water.

Reduce heat; simmer 10 minutes. Remove from heat; add cream. Puree in batches in a blender. Return soup to pot; add salt and pepper to taste. Stir in lemon juice before serving.

This recipe yields 8 servings.

Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 4.5 grams
Fat: 15.5 grams
Calories: 169

You'll also love

Review this recipe

Double Mushroom Soup Baked Stuffed Mushrooms With Sausage And Mozzarella