Best 8 Skinny Cream Of Mushroom Soup Recipes

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Are you craving a creamy, flavorful soup without compromising your health goals? Look no further! Discover the secrets of preparing a luscious skinny cream of mushroom soup that offers a delightful balance of taste and nutrition. Indulge in the rich umami flavors of mushrooms combined with a creamy, low-fat base, creating a guilt-free indulgence. Whether you're a seasoned home cook or just starting your culinary journey, this expertly crafted guide will provide you with step-by-step instructions and expert tips to create a skinny cream of mushroom soup that will elevate your meals and tantalize your taste buds.

Let's cook with our recipes!

SKINNY CREAM OF MUSHROOM SOUP



Skinny Cream of Mushroom Soup image

Skinny Cream of Mushroom Soup is a guilt-free way to enjoy a deliciously rich and creamy soup. You'll be licking the bowl, it's that good!

Provided by Aubrey

Categories     Main Dish

Time 45m

Number Of Ingredients 15

2 tablespoons olive oil
1 yellow onion (peeled and diced)
4 cloves garlic (minced)
8 ounces baby bella mushrooms (sliced)
8 ounces baby bella mushrooms (chopped)
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried sage
1 teaspoon fresh rosemary (chopped (or 1/4 tsp dried))
3 tablespoons all-purpose flour
1 cup dry white wine
1 cup Greek yogurt
3 cups chicken broth ((or vegetables stock))
Salt and pepper (to taste)
Flat-leaf parsley (chopped, for garnish)

Steps:

  • Heat olive oil in a large pot over medium heat.
  • Add onion and cook until softened, about 2-3 minutes.
  • Add garlic and cook additional 1-2 minutes, stirring so it doesn't burn.
  • Add all mushrooms and sautee. Stir in salt, pepper, sage, and rosemary. Allow to cook for 2-3 minutes.
  • In a small bowl, whisk together flour and wine until all lumps are gone. Stir into pot and cook for 3-4 minutes.
  • In a medium bowl, whisk together 1 cup chicken stock with Greek yogurt. Stir Greek yogurt mixture and remaining chicken stock into the pot.
  • Bring to a boil and then reduce to a simmer. Allow to simmer at least 30 minutes, stirring occasionally.
  • Portion into bowls and serve warm. Garnish with fresh chopped parsley, if desired.

Nutrition Facts : Calories 178 kcal, Carbohydrate 15 g, Protein 9 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 579 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SKINNY CREAM OF MUSHROOM SOUP



Skinny Cream of Mushroom Soup image

Very light cream of mushroom soup, no cream added but still tastes creamy.

Provided by yajuwen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 11

2 slices bacon, chopped
1 cup peeled and cubed potatoes
⅓ cup chopped onion
1 cup chopped assorted mushrooms
1 teaspoon garlic powder
½ teaspoon onion powder
1 ½ cups water
½ cup milk
1 sprig fresh thyme
1 ½ tablespoons all-purpose flour
salt and coarsely ground black pepper to taste

Steps:

  • Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
  • Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 26.5 g, Cholesterol 14.8 mg, Fat 5.3 g, Fiber 3 g, Protein 9.6 g, SaturatedFat 2.1 g, Sodium 324.7 mg, Sugar 5.9 g

CREAM OF MUSHROOM SOUP II



Cream of Mushroom Soup II image

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 pound fresh mushrooms
¼ cup salted butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives

Steps:

  • Thinly slice the mushroom caps, discarding the stalks.
  • Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
  • Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  • Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 15.9 g, Cholesterol 70.1 mg, Fat 24.1 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 14.6 g, Sodium 574.3 mg, Sugar 5.4 g

HOMEMADE CREAM OF MUSHROOM SOUP



Homemade Cream of Mushroom Soup image

Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just can't compare! -Michael Williams, Moreno Valley, California

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

1/2 pound fresh shiitake mushrooms
1/2 pound baby portobello mushrooms
1 medium onion, chopped
1 medium carrot, chopped
1 tablespoon olive oil
1 tablespoon plus 1/2 cup butter, divided
5 cups water
1 fresh thyme sprig
1-1/4 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
2 cups chopped leeks (white portion only)
1/4 cup all-purpose flour
1 cup white wine or chicken broth
1 teaspoon minced fresh thyme
1 cup heavy whipping cream
1 cup half-and-half cream
1/2 cup minced fresh parsley

Steps:

  • Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms., In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth., In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender., Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).

Nutrition Facts : Calories 349 calories, Fat 29g fat (17g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Steps:

  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

HOMEMADE CREAM OF MUSHROOM SOUP



Homemade Cream of Mushroom Soup image

Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.

Provided by SweetsLady

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

  • Cut the mushrooms into slices.
  • Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  • Blend in 2 T. flour and stir.
  • Add in the chicken broth and heat until slightly thickened while stirring frequently.
  • Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
  • Serve and enjoy!

CREAM OF MUSHROOM SOUP RECIPE BY TASTY



Cream Of Mushroom Soup Recipe by Tasty image

Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

Provided by Merle O'Neal

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons salted butter
1 cup medium yellow onion, chopped
2 cloves garlic, minced
1 cup white button mushroom, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
¼ cup white wine
4 cups vegetable stock
⅓ cup heavy cream
1 sprig fresh parsley, for garnish

Steps:

  • In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
  • Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
  • Add the flour and stir to coat the mushrooms, until combined.
  • Add the white wine, stir, and cook until combined, about 1 minute.
  • Add the vegetable stock, stir, and simmer for 15 minutes.
  • Add the heavy cream and stir to combine.
  • Blend soup to your desired consistency with an immersion blender or standing blender.
  • Serve hot, garnished with parsley.
  • Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams

Tips:

  • Use low-sodium broth: This will help you control the amount of sodium in your soup and make it healthier.
  • Roast the mushrooms before adding them to the soup: This will enhance their flavor and give the soup a richer taste.
  • Use a variety of mushrooms: This will add depth of flavor to your soup. You could use a combination of cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan when roasting the mushrooms: This will prevent them from steaming instead of roasting.
  • Use a high-powered blender to puree the soup: This will ensure that the soup is smooth and creamy.
  • Serve the soup with a garnish of fresh herbs or a drizzle of olive oil: This will add a touch of freshness and flavor.

Conclusion:

This skinny cream of mushroom soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, this recipe is a great place to start. So next time you're looking for a comforting and satisfying soup, give this one a try. You won't be disappointed!

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