A velvety mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.
I first posted this recipe December 2010, back when I was still working a full time job and running home to cook and take photos. Most of those photos are pretty bad, so I am slowly re-shooting them. The photo just didn't do this soup justice - it's so flavorful and light at the same time, even my teen who could care less about eating "light" often requests this.
And, it's so simple to make, the shitake mushrooms give this soup incredible flavor, I wouldn't substitute them. If you are watching your sodium, you can certainly use less bouillon or replace it with chicken broth.
Enjoy!
Low Fat Creamy Mushroom Soup
Skinnytaste.com
Servings: 5 • Serving Size: 1 1/4 cup • Old Points: 1 pts • Points+: 2 pts
Calories: 65 • Fat: 2 g • Carb: 11 g • Fiber: 1 g • Protein: 3 g • Sugar: 3 g
Sodium: 571 mg
Ingredients:
- 3 tbsp flour
- 4 cups water
- 4 tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)
- 5 oz shiitake mushrooms, sliced
- 8 oz baby bella, sliced
- 1 celery stalk
- 1 tbsp light butter (optional)
Directions:
Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.
Hi Gina .. I have been following your blog for some time now ... love it... However I have just been diagnosed with diabetes.... do you know of any cooking link blogs in associates with cooking for diabetes ? if so contact me at tadalaura@verizon.net
ReplyDeletethanks
You might want to take a look at Prevention RD: http://www.preventionrd.com/. She posts a lot of diabetic-friendly recipes and also answers questions. If you scroll down a bit and look on the right side of the page, you can see her recipe tags; click on the one that says "diabetes" to see all her diabetic recipes.
DeleteWe're in a similar situation: my partner was diagnosed a few months ago. It really helped us to go to the local Diabetes Learning Center and talk to the diabetes educators there; if your doctor doesn't suggest it, you might talk to him or her about whether it's a good idea for you. Good luck to you! The whole thing is a bit overwhelming at first, but you'll figure it out!
Hi - another great resource is The Best Life. I worked on the Best Life Diabetes book (http://www.amazon.com/Best-Guide-Managing-Diabetes-Pre-Diabetes/dp/B0052HKQ78/ref=sr_1_1?ie=UTF8&qid=1350141666&sr=8-1&keywords=best+life+diabetes) and it is super helpful.
DeleteThe Best Life online community also has diabetes support. http://www.thebestlife.com/weight-loss-plan-details/diabetes-support/
And for some inspiration, check out Michelle's success story! I've worked with Michelle for years and she is awesome!
http://www.thebestlife.com/weight-loss-plan-details/diabetes-support/success-michelle-f.php
Good luck! : )
Heather K. Jones, RD (AKA The Diet P.I.)
Yum; this looks delicious! Will put it in the rotation for next week's menu plan!
ReplyDeleteCan I get an updated pointsplus value for the stuffed shells?
ReplyDeleteThank you.
Hey Gina! I am so excited to see this recipe. I live near the mushroom capital of the country so there's always good mushroom soup around but obviously it is so high in calories/fat! I was thinking about you and the WW transition. What do you think so far? I'm loving it!
ReplyDeleteGina,
ReplyDeleteIt is awesome that you are calculating for the new points plus. I am so happy. I love your site and you do a marvelous job giving us the best tasting food for low points values. Thank you for being SO considerate to those of us who follow you and W.W.
I'm not sure if it's just me... but the last part of the Recipe seems to be incomplete? I don't understand the last sentance? "Remove celery and a cup of soup in the blender, then return back to the pot."
ReplyDeleteI can't wait to make this... I have been searching for a recipe like this!
Celery and a cup of soup go in the blender, then back into the pot.
DeleteI was also confused by those directions. Does this mean that the stalk of celery is put into the soup 'whole' (instead of the usual 'chopped or diced') and then removed and blended?
DeleteI was confused by this too, but it seems that you are supposed to chop up the celery - I'm going to assume in half or at least large slices - and puree it in the blender with the purpose of making the soup more thick. The reason it's a bit unclear is because we aren't sure WHY we are blending the celery.
DeleteThis comment has been removed by the author.
DeleteAlso for how long do you put it back in the pot after the blender? This recipe looks delicious but the last bit is unclear.
DeleteMmmm. This looks wonderful. I think I'll make it tonight! One question....just to be clear, you remove the celery and 1 cup of soup, blend it in the blender, then pour it back into the pot?
ReplyDeleteLook delish! Question - how much would the points change if I used low sodium chicken stock instead of water & bullion?
ReplyDeleteYou have "baby bella" in the list of ingredients but don't say where to add it in the instructions. I'm not familiar with Baby Bella, is this baby bell cheese or something else?
ReplyDeleteLove your recipies by the way!
Baby bellas are mushrooms, you could use white mushrooms instead.
ReplyDeletePoints don't change if you use fat free chicken broth.
Gina...thanks for all you recipes! Love your website and have made several dishes and loved them all. Also thanks for re-calculating the Points+.
ReplyDeleteCan I use 4 cups of chicken broth instead of water? Looks yummy!
ReplyDeletethis looks GREAT! I can not thank you enuf for all these fantastic recipes! This has helped me tremendously to stay OP! THANK YOU!!!
ReplyDeleteI'm wondering the same thing about the "Remove celery and a cup of soup in the blender, then return back to the pot" - didn't see a reply to this question?
ReplyDeleteOhhh this sounds wonderful!
ReplyDeleteYum, I love creamy mushroom soups! This looks great!
ReplyDeleteDee, I think you blend the celery with a cup of soup then return it to the pot.
ReplyDeleteChicken broth instead is perfectly fine.
ReplyDeleteSorry to confuse anyone, yes, instead of discarding the celery, I like to puree it which helps in thickening the soup.
Or, you can simply throw it out if you don't feel like dirtying a blender. It will still be yummy.
It was very good, and even my picky daughter loved it. I'm sure you will agree. And it's so simple to make. Enjoy all!
Hey Gina! This sounds delish, will have to try...
ReplyDeleteWOO-HOO! I just bought a ton of mushrooms and now I know what to do with them!
ReplyDeleteI like the mushroom dishes very much.It was very good.
ReplyDeleteVery yummy but I make it 2 pro points but the ingredients you've put on . xx
ReplyDeleteInteresting, I still get 1 point plus
ReplyDeleteThis was very good and easy to make!!
ReplyDeleteI am going to try this tonight! I happened upon this website one day and I think you are fabulous for sharing your wonderful recipies! Thank you so much ~ you are definitely making it easier for me and many others to continue a healthier lifestyle!!
ReplyDeleteThis, like all of your recipes looks YUM!! Thanks so much for all you do, the recipes, the point calculations, the pictures etc, etc, etc.....
ReplyDeleteI threw out the celery because it's not my favorite! If you put more then 1 cup in the blender you can thicken it up just a bit. I also added thyme. It is very good, I served it to guests and they loved it! Great website Gina, you are very talented.
ReplyDeletethis was super easy to make and was soooo awesome!!! After I brought some of the leftovers to work for lunch I had several people ask for the recipe
ReplyDeleteAmazing how combining a few ingredients can taste so good. I'm happy you all enjoyed it!
ReplyDeletehi gina! how well does this keep? i was thinking of making some for lunches this week but i'm worried about the mushrooms getting soggy. what do you think? could i leave the mushrooms out and adding them to the rest on the day i want to eat it?
ReplyDeleteAhh! This is very perfect for the season. A creamy bowl of cream of mushroom can certainly make my day!
ReplyDeleteRosemary- I think it would be fine to leave them in. The flavor would not be the same if you left them out.
ReplyDeleteI love mushroom soup on cold winter days! I often use a mixture of oyster and shiitake mushrooms in my homemade soups. I find the velvety texture of the oyster mushrooms complements the cream very well. Thanks for sharing!
ReplyDelete- Brittany
YUM YUM YUM! Gina- I made the recipe last night... and it was delish! My husband loved it too! There was just a little left over for my lunch today... My husband will be sad once he finds out I snatched it from the fridge! :) I'm sure I'll be making some more this week! Great recipe! We are also going to try the Mushroom B-fast cassarole and mushroom pork chops! I see a lil theme going on... and I love it! Thanks for all the great recipes! :)
ReplyDeleteI guess I'm on a mushroom kick! I didn't even realize it. :)
ReplyDeleteGina do you think you can freeze this soup!! I love it and would like to make a big batch of it!
ReplyDeleteDo you think this would freeze good? I am trying to pre-make my lunches while I am on winter break so when I go back to school I have food everyday.
ReplyDeleteI made this delectable soup for lunch today and LOVED it! In fact, I ate the entire portion throughout this afternoon because it was so good.
ReplyDeleteGina, I can't tell you how much I love your site! I have been enthusiastically experimenting with so many of your recipes and have loved every single one I've tried. Thank you!
I loved this! Thanks. Elizabeth
ReplyDeleteI absolutely love your site, everything we have made has been so delicious (and so healthy!). thank so much for the time and effort you put in every day :)
ReplyDeletei cannot wait to make this soup for tonight, it will be perfect for these chilly days!
I just made this - and am frankly shocked how YUMMY it is, considering how simple it was - and how few ingredients. Delicious! Thanks!
ReplyDeleteThis actually looks quite a bit like the mushroom soup some folks make for Christmas in my native Slovakia! Here is one recipe, http://www.slovakcooking.com/2010/recipes/mushroom-soup/, but I made a variation of it few weeks back for a big 100-person dinner. This second time, I started off with onions, added the mushrooms, just a small batch of potatoes, and sliced prunes. Salt, pepper and red pepper to taste, and just enough sour cream at the end to turn it creamy colored (but still remain quite brothy). The prunes totally dissolved, but I think they gave the soup very nice flavor. People loved it, and I've been eating left overs for the past week :)
ReplyDeleteI made this last night and it was great. Even my boyfriend who is not a fan of mushrooms really enjoyed it.
ReplyDeleteIf people knew how simple it was to make your own great tasting soup from scratch, would they still buy it in a can? I never buy canned soups, it's so easy to whip up a soup with whatever veggies you have on hand.
ReplyDeleteGina this soup is amazing! One thing though...I carefully measured my servings and only had enough to make 3 servings...perhaps I simmered it on the stove too long??? I let it go on low for quite a bit while doing other things in the kitchen.
ReplyDeleteYes, that must be what happened, the longer it simmers, the more it evaporates. Adding a little more water will fix that if that happens.
ReplyDeleteMade this last week, added salt, pepper, garlic and onion powder. Very good and so easy to make. Will definitely make again.
ReplyDeleteI LOVED THIS!! I used 4 cups of the actual broth (box-low sodium kind) and just a box of (8 oz) of mushrooms - nothing fancy. As I blended it in the blender after the simmering, I added 1/2 c FF MILK......and also used LIGHT BUTTER so I could add more....WOW!! WAS IT YUMMY!!!
ReplyDeleteThanks Gina......this is in my favorites on my e-tools! I am loving it!
Gina, I can't tell you how much I love your site! I have been in WW for 6 months and have lost a stone with the help of your recipes and have loved every single one I've tried. Thank you so much!
ReplyDeleteI only had a handful of shitake mushrooms, so I added some diced (and later mashed) potatoes in order to add some thickness. I'm also on a goat cheese kick, so I sprinkled some on top for a bit of tangy-ness. It was yummy!
ReplyDeleteI've already made this twice and absolutely love it!!..in addition to your ingredients, I also add a couple handfuls of spinach towards the end to add additional flavor texture and color
ReplyDeleteThis was delicious!! I used fat free soup instead of water and when I blended celery I also blended some of the mushrooms...this added extra thickness. I want to thank you for your creative awesome recipes. I'm a foodie and love to cook. Finding your website has made my WW experience so much more enjoyable. Keep up the great work and know you are helping others achieve their weight goal painlessly.
ReplyDeleteI made this for dinner tonight and my family loved it. I used the celery but also added a carrot stick, some onion, and a clove of garlic. After they were soft, I used my food processor with a cup of the broth and added it back into the soup. This is so delicious, and is definitely on the make again list! Thanks for the recipe!
ReplyDeleteI made this for some non-dieting friends and they loved it! So simple and so incredibly rich it's hard to believe there's no cream involved. Thanks for sharing this with us all!!!!
ReplyDeleteMy non dieting teenager loves this!
ReplyDeleteI made this tonight. I used I Can't Beleive it's Not Butter spray. I also used 2 3.5 oz containers of Shitake mushrooms (I was too lazy to measure out). I blended more than a cup of the soup because my mushrooms were so big. My soup was very brown, not light like yours, but it was still good.
ReplyDeleteI made this last night along with your baked onion rings, both were so delicious!
ReplyDeleteI didn't blend the celery, just discarded, my soup was so rich and creamy without it so I didn't bother! This will be a staple for me for sure, its so easy to make!
Here's my post about it:
http://fatfatalefashion.blogspot.com/2011/06/food-files-creamy-mushroom-soup.html
Oh my, I just made this soup. It was delicious! Gina, you never disappoint! As a garlic lover, I put a little garlic powder as an afterthought. I wonder if it would be good with a clove or two boiled right along with the rest of it and then pureed. I think I will try that next time.
ReplyDeleteThese low point soup recipes are really helping me. I have been enjoying a bowl of soup before both lunch and dinner and I really feel full, but the pounds are still coming off. Awesome!
Great! I grew up having a bowl of soup before dinner, I guess my parents had the right idea.
ReplyDeleteThis came out a little watery and only after it had sat cooling for a couple of hours did it become thick. Next time I'll make it a few hours before mealtime. Thanks Gina for another great recipe!
ReplyDeleteI made this the other night - I wasn't so sure how a healthy mushroom soup would taste, but it was SOO good AND EASY! I used chicken stock and regular mushroom instead of baby bellas b/c that's what I had. Had some dehydrated shitakes - just soaked/boiled them & then added some of the water it soaked in. And I blended most of the shitakes. My boyfriend and I both LOVED it (I still can't believe how easy it was)! I can't wait to make all your other soups and recipes! Thank you!
ReplyDeleteThis soup was AWESOME. I added a little garlic and onion powder and it was perfect!! Thanks for all your great recipes!!
ReplyDeleteWhat a waste of time & money! This soup is not creamy or velvety--it's not even white! It's watery & brown; it looked like dirty dishwater! It is also in dire need of some salt! I had to add extra flour, cornstarch, & salt to make it palatable so it wouldn't be a complete waste. I followed the recipe exactly. I don't understand the good reviews!
ReplyDeleteThe only good thing you can say about this soup is that it is low-fat.
ReplyDeleteI added a touch of salt & pepper, used real butter (just less than what was called for), and a splash (approx. 1tbsp) of dry sherry. This recipe is delicious, simple, and versatile. It's just plain good.
ReplyDeleteTo those who are coming out with watery soup, simmer with the cover off.
ReplyDeleteI have been a lurker to the site for a long time and love your recipes Gina! It has answered my prayer of cooking healthy for my family while maintaining taste. I try a different soup every week and that is the main part of my lunch. I have to say this soup is great! At the end I used a strainer to get the soup in a bowl without most of the mushrooms. I then used my hand blender to thicken the soup. I blended the celery, a few mushrooms and added 1 russet potato to thicken it up. I also took another users advice and added salt, pepper, onion and garlic powder to flavor it while simmering. I only allowed to simmer for about 10 minutes.
ReplyDeleteLoved this soup even used leftovers from a double batch to create tune casserole. Didn't have Shitake used portabella and white cap mushrooms and it turned out great. Also have a vegetarian in my house so used vegetable broth. I can't use canned soups because of the MSG so I be using your sight for more recipes thanks :)
ReplyDeleteCidrocks
Gina...This soup is delicious! I made last night for an appetizer and was floored. I could not believe how rich and savory it was with only the little bit of butter and flour. I will be making this again and again and again. THANK YOU!!!!
ReplyDeleteI so love this soup! Thanks Gina for all the great recipes. I love all the ones that I have tried (which is a lot of them) and so does my husband. You have really helped with my weight loss journey with WW. THANK YOU SO MUCH!!
ReplyDeleteI made this soup tonight along with the Turkey Stuffed Zucchini. Both were so yummy! I topped the soup with a dollop of fat free sour cream and a sprinkling of parsley.
ReplyDeleteDo you have any recommendations for substituting out the bouillon cubes for something more natural with less sodium content? Thanks!
ReplyDeleteOMG! I just made this. LOVE LOVE LOVE!!! This was so quick and simple to make. I will definitely be making this frequently. Wow! Thank you!
ReplyDeleteUse low sodium chicken or mushroom broth instead.
ReplyDeleteGina - to make this gluten free would I swap out the flour and use cornstarch? This is purely to thicken the soup correct?
ReplyDeleteYes, that but use half of the amount.
ReplyDeleteHello Gina.
ReplyDeleteI love this soup, it is delicious and creamy, and smooth. Great for this time of year that are still cold days around here. Kisses Gina
Thanks Gina!
DeleteI love mushrooms! can't wait to try this :)
ReplyDeleteHi Gina,
ReplyDeleteWhen you call for 5oz of shiitake mushrooms, are you referring to dry shitake mushrooms or reconstituted? Dry are almost $5/oz, so all of a sudden these dishes get pricey if dry is what you are referring to.
No, I always buy them fresh.
DeleteAs pictured above in the photo.
DeleteIn addition to Gina's answer -- if you want dry mushrooms to keep around the house, Costco's are only $10 for a HUGE container.
DeleteHi Gina,
ReplyDeleteI have been making this soup since your first post and I LOVE it as I do ALL of your recipes. I always make a double batch. I'm so excited that it's soup weather again. Thank-you for all you do for me/us. You have been such a God send.
Sandeef
Wonderful, thanks for commenting!
Deletehello, i love your blog, in so nice. I work to weight watcher, i'm leader. jijijijij, but in spain. I like so much your recipes. But today i have a question: what is baby bella?? i tried to translate but it's no possible. If you can tell me i'll be so congratulation!. Kisses (sorry for my english)
ReplyDeleteYou're English is fine. They are also known as Cremini mushrooms, or you can use white mushrooms or whatever is available in Spain.
DeleteI just copied it. My husband and I are back on the Program again after a month in Germany eating way toooo much. I have never made this without cream, but will try the chicken broth suggestion. Thanks for a good and helpful blog for people like me.
ReplyDeleteI love soups... This what light food should be about, If I eat a salad I don't feel like I ate anything, but when I eat a soup no matter how light it is I feel fulfilled..
ReplyDeleteHi Gina,
ReplyDeleteI have beef broth at home, do you think this would work with that or should i buy the chicken?
LOVE your site.. i recommend it to everyone of my friends and family. :)
It will change the taste, but I'm sure it will still taste good!
DeleteLooks easy and delicious! And quite healthy!
ReplyDeleteYou could definitely add some non-fat Greek yogurt and stir it in at the table. It adds a richness that you miss from cream :)
Your site is saved on my bookmark bar!
I knew I bought those mushrooms for a reason!
ReplyDeleteHi Gina - love your site and make your recipes ALL the time! This is a non-recipe related questions - I love the bowls!! Where did you get them!
ReplyDeleteLisa
Love creamy mushroom soup - even better that now I have skinny recipe for it! :)
ReplyDeleteYum, this looks amazing.
ReplyDeleteoh my so happy to see this recipe, i cant wait to try it. sounds wonderful now that fall is here.
ReplyDeleteall your recipes ive tried have been amazing even the ones i havent tried either look or sound great. you should honestly come out with a cookbook!!!!!!!!!!!!!!
i would purchase it immediately, itd be amazing and easier to look at when cooking then using my phone or computer. lol. plus all the healthy cookbooks ive gotten havent been all that good but i know yours would be a big hit. please if you come out with a cookbook announce it immediately. :) thanks for making delicious healthy recipes
I love the MMMMMmmmm in the spoon. I feel like i found the hidden word.
ReplyDeleteA little off topic... but where did you get the soup bowls with a handle?! I remember my mom had some '70s brown ones like this, but they're LONG GONE, but yours are so awesome... like some of my pottery pieces! ~Beckie
ReplyDeleteHome Goods! :)
ReplyDeletefirst thing Ive made from this site that I was unsuccessful. Could not be salvaged. Maybe it was the mushrooms?
ReplyDeleteThat looks good thanks for sharing. I'm thinking some skinned potatoes would be good in it as well.
ReplyDeletedear gina, can i use canned mushrooms. i dont get to the market much and its easier for me. thankyou for you and your wonderful website, from susie
ReplyDeleteThat loooks yummy!
ReplyDeletewww.arthur-in-the-garden.com
Thank you for this wonderful recipe! I cannot have dairy but LOVE thick soup - this totally fit the bill. I just used the white mushrooms (since I had those) and I think I would add a little garlic powder and pepper next time, but it was delicious and so satisfying! My 14 year old loved it too!
ReplyDeletefor the liquid i am going to use half almond milk and half vegetable broth :D sounds yummy can't wait to have some for lunch!
ReplyDeleteI am a soup and sandwich person any sugestions on sandwiches that would go well with this soup?
ReplyDeleteI think a panini would be great! I have a bunch of them here, maybe the chicken chipotle!
DeleteThis soup was awesome!!! My 4 year old even ate it! And it was a breeze to make! thanks! :)
ReplyDeleteI made this last nite, fantastic!! And zero guilt if you want a second helping!!!
ReplyDeleteI made this for dinner tonight with roasted eggplant and red pepper pesto sandwiches and it was delicious and super easy! My husband scraped the bowl!
ReplyDeleteI am so excited I found your site. The recipes are so easy and healthy. I'm making this one tonight. Hmmmm...wonder which recipe I get to try next. Thanks for all the great yummy recipes
ReplyDeleteThis is so yummy!! I made a double batch of it to give to my aunt. I had a little for lunch today and the rest is for dinner tonight with some garlic bread. It was creamy enough, but I added a little bit of half and half to it to make it a little more like cream soup for my hubby. I love your recipes and more importantly it helps me get some healthy meals into my hubby without him even knowing it.
ReplyDeleteAbsolutely LOVE this mushroom kick that you're on ;) Another winner here with this stunning soup! The use of Shiitake mushrooms is perfect in this dish. Thanks for sharing...
ReplyDelete-Shannon
Hello!!!
ReplyDeleteI am making this tonight and was thinking about adding a can of clams, kinda like clam mushroom chowder..Has anyone tried, what do you guys think?
Tried this soup, pretty good but not creamy. Thinly creamy maybe. I used vegetable stock instead of water, wonder if that was the problem.
ReplyDeleteThis didn't freeze well. I took one to work yesterday and the "creamy" stuff (celery and mushroom puree) separated from the liquid base of the soup.
If you do not have broth, and you want to buy something that keeps and saves space which is better than bullion try using all natural "chicken base."
ReplyDeleteMixing "base" is made from real product and doesnt have the concentrated sodium bullion has and has much more flavor.
Also if you take out half of the mushroom soup and mix half with an immersion or stick blender and return the other half after blended you will have a nice creamy silky texture... so much so you can leave out that added flour as you just thickened with your extra mushrooms...
If you do want it creamier then mix that butter and flour in the recipe together beforehand to make a roux and add the roux to the soup to thicken (make sure ou cook the flour taste through after it is added) and that will add some real thickness and flavor ... but that is where all of your real carbs and calories are...
Love mushroom soup. Thanks!
Gary
www.tasteitmyway.blogspot.com
I discovered your site by accident & made this soup. It was wonderful.I just made a few changes. I didn't use the blender just put flour & water in a jar.After cooking it I put it in my crockpot & just befolre serving I added a cup of fat free cream and a cup of instant potatoes to thicken it. I let it cook in the crockpot for about 20 min more.I'm 85 yrs young and a new computer user. It's never too late to teach an old dog new tricks.
ReplyDeletecan i replace the white flour with wholemeal flour?
ReplyDeleteThis is a great recipe. You can make it a bit heartier by adding chopped carrots and some fresh herbs like Rosemary - for an earthy flavor, Tarragon or Oregano- for a milder flavor
ReplyDeleteBasil or Dill for a springtime flavor.
This soup is absolutely amazing!!! I've made it twice in the last 10 days. Shitake mushrooms are a bit expensive but they truly do make the difference in this recipe. Thanks Gina!!
ReplyDeleteThis soup was delicious- I'm the only one in the household who likes mushrooms, so I got all the leftovers for my work lunches throughout the week- it reheats wonderfully!
ReplyDeleteI made this last night and it was great. I added lots of garlic and oyster mushrooms too.
ReplyDeleteif i wanted to make a green bean casserole and substitute canned mushroom soup for this recipe, how much of the water would i leave out to make it "condensed," three cups? all four?
ReplyDeleteI made this tonight, it was DELISH!!! Everyone should try it, very satisfying and tastes like the soup that is loaded with fat and calories! Thank you for an amazing recipe!
ReplyDeletewould the recipe still taste good if i used vegetable broth instead? looks delicious :)
ReplyDeleteAnother great add in to make this taste like a restaurant soup would be to add a tsp of coriander - I've worked with a chef and this was a staple to add to cream soups like mushroom, celery, carrot, broccoli, and cauliflower. I would imagine you could substitute the different veggies to make different cream soups as well!
ReplyDeleteI just made this soup with regular white mushrooms and was thrilled with how it came out! Has that restaurant style flavor that I love without all the heaviness. I actually ended up putting the majority of the soup back in the blender to puree leaving a few of the sliced mushrooms and loved how that texture came out. Thanks for a great recipe :)
ReplyDeleteCan this soup be used as a replacement for canned cream of mushroom soup in recipes?
ReplyDeleteThanks!
This was a winner! Made it last night and it was simply delicious! Thanks
ReplyDelete