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Mushroom Soup II


A very light delicious mushroom soup for Fall that's plenty filling without a ton of calories.

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Rate this recipe 4.4/5 (8 Votes)


  • 1 tbsp light butter
  • 1 tbsp olive oil
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1 cup pieces or slices mushrooms
  • 1 cup yellow sweet corn
  • 1 tbsp parsley
  • 4 tsps garlic
  • 1 tsp black pepper
  • 1 tsp salt
  • 4 cups fat free chicken broth
  • Directions


Adapted from


Step 1

Heat butter and oil in a skillet over medium-high heat.
Add celery, onions, mushrooms and garlic. Sauté 3 minutes or until lightly browned.
Combine vegetable mixture and broth in a large pot; add corn and bring to a boil over medium heat.
Cover, reduce heat, and simmer 30 minutes.
Stir remaining ingredients. Simmer, uncovered, 5 minutes.
Let set overnight in the refrigerator for best taste or serve right away.

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