A velvety mushroom soup that is low in fat and rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.
Baby it's cold outside, and what's better than a bowl of soup on a chilly night? This soup is so simple to make, but the shitake mushrooms give this soup and incredible flavor. I wouldn't substitute them.
Enjoy and stay warm!
Low Fat Creamy Mushroom Soup
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1 1/4 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 49 • Fat: 1.8 g • Carb: 6.6 g • Fiber: 1.1 g • Protein: 3.2 g
- 3 tbsp flour
- 4 cups water
- 2 chicken bullion cubes
- 5 oz shitake mushrooms, sliced
- 8 oz baby bella, sliced
- 1 celery stalk
- 1 tbsp light butter (optional)
Place cold water and flour in a blender and blend until smooth, pour into a medium pot and set heat to medium. 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 in the blender, then return back to the pot.
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
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!
Mmmm. 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.
ReplyDelete