Creamy Mushroom Soup

Jump to Recipe
Save ItSaved!

A velvety, cream of 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.

A velvety, creamy 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.Cream of Mushroom Soup

There’s nothing better than a creamy mushroom soup once the weather starts getting cooler. If mushroom isn’t your thing, I also have a wonderful Cream of Asparagus Soup, my Dad’s Famous Cauliflower Soup and a creamy Carrot Ginger Soup.

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!

A velvety, creamy 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.

More Creamy Soup Recipes You Might Enjoy:

A velvety, creamy 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.
Print
4.87 from 15 votes
Did you make this recipe?

Low Fat Creamy Mushroom Soup

1
1
1
SP
65 Cals 3 Protein 11 Carbs 2 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 5 servings
COURSE: Soup
CUISINE: American
A velvety, creamy 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.

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

Instructions

  • 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 and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

Nutrition

Serving: 11/4 cup, Calories: 65kcal, Carbohydrates: 11g, Protein: 3g, Fat: 2g, Cholesterol: 4mg, Sodium: 571mg, Fiber: 1g, Sugar: 3g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 2
Keywords: cream of mushroom soup, cream of vegetable soup, Creamy Mushroom Soup, homemade cream of mushroom soup, low fat creamy mushroom soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




193 comments

  1. I stirred in 175 grams of natural yogurt after immersion blending. So good! The soup got rave reviews from my husband too. I will definitely make this again. I am also considering cutting the amount of broth in half to use it as a pasta sauce. 

  2. Absolutely delicious. I had saved some mushroom broth from my stuffed mushrooms and used that in place of a cup of water and I believe that added to the robust mushroom flavor. Additionally, I used better than bouillon
    vegetable broth in lieu of chicken broth. Will make this recipe again for sure. 

  3. This is a delicious soup, do you have the points updated for green? P.S I cook your recipes 90% of the time! Thanks for all you do🤗

  4. It’s a pretty tasty soup, but it isn’t at all creamy. Flour does not make a broth/water based soup creamy.

  5. Delish! I used all Baby Bellas (i had a lot I needed to cook), Coconut Flour and Better Than Bouillon Roasted Garlic . I added a small onion and 1/2 tsp dried thyme. Next time I’ll blend the celery and onion a little finer than I did but definitely a keeper.

  6. Hi sorry baby Bella is that the same as baby belle cheeses? Also when do they get added to the recipe as can’t see it in the instructions. Thanks

  7. This soup was incredible! I used chicken broth instead of the water (no buillon), added some onion, a few cloves of garlic, some carrots, chopped celery, 1/2 tsp. thyme. Boiled it all with shrooms before blending. Added a little cream cheese at end, but that wasn’t necessary, it’s creamy as is. No salt was necessary. So delicious and rich-tasting. Hard to believe it’s low fat/low carb. Thanks for the recipe! (We used wild oyster mushrooms and a few shitake)

  8. Loved this soup – it was quick and easy to make. I didn’t have celery either and instead of water used some chicken stock. I added the Greek yogurt like other reviews – it made the soup creamier and added that tart flavor. I also added salt and pepper. Will definitely make again.

  9. absolutely delicious!
    i made some substitutions as i didn’t have all the ingredients…no shitake mushrooms and just lots of baby bella and i didn’t have celery…still amazing! my husband like creamier soups so i put a dollop of 0% fat greek yogurt and he loved it too. Highly recommend trying this!

  10. I really love this recipe. It’s easy. I use my emulsifier rather than a blender. 
    Play with different mushrooms 

  11. This will be a new staple; fabulous, rich, low calorie, and easy. I only had beef bouillon paste and added onion, also fresh thyme sprigs. Tastes like France!

  12. Adds that weren’t part of the recipe – thyme, salt, pepper, minced a couple cloves of garlic and after using the immersion blender, I stirred in a couple spoonfuls of plain Greek yogurt. I also sauteed a handful of mushrooms and the garlic in butter.
    Feedback from those who ate it (as I don’t care for mushrooms):
    prefer a thicker consistency (so maybe more flour or more mushrooms or both, next time) and maybe a shade more salt. However, overall they are very happy.

  13. Will this keep in the fridge well for a few days? I cook for myself and try to meal prep.

  14. Wow we love this mushroom soup recipe, thank you, better than restaurants amazing flavor I use Mrs Grass chicken powder  packet👌

  15.  Will this soup freeze well? I want to make it before Thanksgiving.

    Thank you!

  16. A fabulous soup, however I made a few adjustments to add even more flavour. I made a soffritto(celery, carrot & onion) first and cooked that for a few mins. Meanwhile in another pan, I heated the water & wheatflour (instead of normal flour) with 2 bayleaves. I then added the mushrooms & the heated water, together with a 1/4tsp of dried thyme (mushrooms & thyme are a match made in heaven!) & black pepper to the soffritto and simmered as per recipie for 20mins. After running it through a blender, I heated it up in a pan again but didn’t add butter, instead I added a healthier option of Philadelphia light cheese & let that melt into it . My soup is lovely & creamy with a wonderful mushroom colour.

  17. I LOVE this recipe. One of my favorite things to do is make new meals out of leftovers. I made this soup yesterday and I had made your turkey stuffed peppers earlier on in the week (I had substituted the turkey for mushrooms) so I cut the stuffed peppers up and threw it in the soup and O.M.G. I’m now going to start making batches of this soup that way! I

  18. Does this freeze ok ?

  19. I used this as a starting point and I can’t say “thank you” enough! Tried a few other cream-less recipes and was never satisfied. My alterations were as follows: 1 1/2 tsp BEEF bouillon, 3 C chopped/sliced shrooms, 2 stalks of celery (chopped), 5-8 sprigs fresh parsley (incl. stems, minced), 1/4 tsp black pepper. When adding veggies I took about 1/2 cup of the shrooms out and sauteed them in 1/2 of the butter separately and then added them into pot after they browned. After simmering I used my immersion blender as suggested in another review. It left enough little chunks for texture but if you wanted a smoother soup you should do batches in blender.

  20. Excellent soup as is. I chose to add about a 1/4 cup of diced red onion and 2 garlic cloves in step 2. I also added about 2 T of low fat blue cheese dressing after step 4. Seasoned with fresh cracked pepper and Himalayan salt.

  21. I wish you would refurbish this recipe for the Instant Pot! Delicious!!

  22. looking for a low-fat, low-salt mushroom soup recipe and came across this one…haven’t tried it yet but have a ‘dumb’ question about the ‘celery stalk’…finely chopped? wasn’t clear… thanks!

  23. Would baby Bella mushrooms work in this recipe?  I have a carton of those I need to use quickly. 

  24. I thought this was incredible. Subbed a carton of vegetarian broth for the bouillon, used 1/2 T regular butter (I don’t use light butter enough to buy for the recipe) and pureed it all (instead of a portion) in my blender. Tasted just like a full fat creamy mushroom soup I’d get at a restaurant. Thanks so much for all the delicious healthy recipes. 

  25. I just made this soup exactly as the recipe states.  I am amazed at the flavor.  Thank you, Gina.  I always know I can count on your recipes.

  26. Do you think this would work in the instant pot?

  27. Loved the soup. Slight modifications…
    I doubled the celery and chopped up 1/2 lb. of baby potatoes into the pot. I added another cup of water. Splash of milk. Dash of thyme and a sprinkle of parsley. Used 1.5 Tbsp of Butter instead of what’s called for and it came out yummy. Will make again.

  28. i had forgotten how much i love this!

  29. Made this for lunch today. It was delicious! I did add a splash of white wine and fat free half and half. I also added some handfuls of chopped fresh spinach because I needed to use it up. Very tasty! Thanks for the idea.

  30. I would love to know what Baby Bella is? I don’t see it referenced in the recipe instructions…thank you in advance!

  31. Pingback: Seasonal Produce Guide + Apple Recipe: January

  32. What is Baby Bella?

  33. What would be a good replacement for the chicken cubes? I’m a vegetarian. Should I just use low-sodium vegetarian stock instead of the cubes and water? Can you give any suggestions?

  34. Is there any way to substitute  something for the white flour that would be more healthy?

  35. I was looking for an easy low point soup and this is such a winner I'm taking it to a women's retreat! Delish!

  36. I love this! I've made it twice. The first time I made it I added spinach because I love spinach and I wasn't used to eating mushrooms so I was worried if I would like it. This time I followed the recipe except the celery (because I have none). Both times I left out the butter.

  37. Just finished making this soup and it is DELICIOUS. I just had my wisdom teeth removed yesterday, so I decided to blend all of the soup instead of just one cup, for ease of eating. It was perfect, and quite a treat. Thank you Gina!

  38. Oh my gosh, I love this soup. I've even used different mushrooms depending on what's on sale and it's still excellent. I like to make it with half water/half fat-free chicken broth. Soooo good!

  39. Made this tonight very delicious. Thanks Gina.

  40. I've made this a few times and always adapt it. My favorite was to add a third cup or so of potato flakes (60 calories total) and a glass of white wine, one cup half and half…garlic salt and white pepper.

  41. This soup was delicious! My husband and daughters loved it too! It tastes like something we used to get at our favorite French restaurant! I don't have a blender so I used an immersion blender and it did the trick with no mess! We will definitely be having this again!

  42. Good heavens, this was delicious. I didn't bother with the blender; just whisked the flour and water well before putting it in the pot. Used all cremini mushrooms, and when it was done I used my stick blender to blend it right in the pan. It was amazingly easy and fast, too. Yum!

  43. We are Military and stationed in South Korea. I just made this with an array of Asian mushrooms. It's to die for!

  44. Are your nutrition facts per serving?

  45. This soup is quite delicious! It was a quite watery for my taste so I ended up added a bit of half and half cream to get the texture I wanted. I will definitely make it again. 🙂

  46. I made this for my soup of the week, and it turned out wondeful!! Soooo yummy! I like mushrooms, don't love them, but this will be made again. I did add one more teaspoon of the Better than Bullion to it. And I think I might have cooked it a little high, because when I was done I only had 4 1.5 cup servings and not five. Wonderful though!!!

  47. I ended up using bouillon cubes, and also added rotisserie seasoning and a little chicken stock. Came out great. Served with 1/2 cup rice for dinner last night. Delish. Was even better for lunch today.

  48. Hi Gina!

    I love your recipes! I try a new one usually once a week. I made this soup the other night and it was delicious! I was wondering if it froze well? I have a bit left over and don't want it to go bad.

    Thank you for the yummy and healthy recipes!

  49. Would you recommend using whole wheat flour

  50. This was a winner! Made it last night and it was simply delicious! Thanks

  51. Can this soup be used as a replacement for canned cream of mushroom soup in recipes?

    Thanks!

  52. I 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 🙂

  53. Another 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!

  54. would the recipe still taste good if i used vegetable broth instead? looks delicious 🙂

  55. I 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!

  56. if 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?

  57. I made this last night and it was great. I added lots of garlic and oyster mushrooms too.

  58. This 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!

  59. 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!!

  60. This 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
    Basil or Dill for a springtime flavor.

  61. can i replace the white flour with wholemeal flour?

  62. 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.

  63. 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."
    Mixing "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

  64. Tried this soup, pretty good but not creamy. Thinly creamy maybe. I used vegetable stock instead of water, wonder if that was the problem.
    This 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.

  65. Hello!!!
    I 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?

  66. Absolutely 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…

    -Shannon

  67. This 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.

  68. I 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

  69. I 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!

  70. I made this last nite, fantastic!! And zero guilt if you want a second helping!!!

  71. This soup was awesome!!! My 4 year old even ate it! And it was a breeze to make! thanks! 🙂

  72. I am a soup and sandwich person any sugestions on sandwiches that would go well with this soup?

  73. for the liquid i am going to use half almond milk and half vegetable broth 😀 sounds yummy can't wait to have some for lunch!

  74. 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!

  75. That loooks yummy!
    www.arthur-in-the-garden.com

  76. dear 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

  77. That looks good thanks for sharing. I'm thinking some skinned potatoes would be good in it as well.

  78. first thing Ive made from this site that I was unsuccessful. Could not be salvaged. Maybe it was the mushrooms?

  79. Home Goods! 🙂

  80. A 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

  81. I love the MMMMMmmmm in the spoon. I feel like i found the hidden word.

  82. oh my so happy to see this recipe, i cant wait to try it. sounds wonderful now that fall is here.

    all 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

  83. Yum, this looks amazing.

  84. Love creamy mushroom soup – even better that now I have skinny recipe for it! 🙂

  85. Hi 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!

    Lisa

  86. I knew I bought those mushrooms for a reason!

  87. Looks easy and delicious! And quite healthy!

    You 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!

  88. Hi Gina,
    I 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. 🙂

  89. I 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..

  90. I 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.

  91. hello, 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)

    • You're English is fine. They are also known as Cremini mushrooms, or you can use white mushrooms or whatever is available in Spain.

  92. Hi Gina,
    I 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

  93. Hi Gina,
    When 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.

  94. I love mushrooms! can't wait to try this 🙂

  95. Hello Gina.
    I 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

  96. Yes, that but use half of the amount.

  97. Gina – to make this gluten free would I swap out the flour and use cornstarch? This is purely to thicken the soup correct?

  98. Use low sodium chicken or mushroom broth instead.

  99. OMG! 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!

  100. Do you have any recommendations for substituting out the bouillon cubes for something more natural with less sodium content? Thanks!

  101. I 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.

  102. I 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!!

  103. 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!!!!

  104. Loved 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 🙂
    Cidrocks

  105. I 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.

  106. To those who are coming out with watery soup, simmer with the cover off.

  107. I 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.

  108. The only good thing you can say about this soup is that it is low-fat.

  109. What 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!

  110. This soup was AWESOME. I added a little garlic and onion powder and it was perfect!! Thanks for all your great recipes!!

  111. I 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!

  112. This 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!

  113. Great! I grew up having a bowl of soup before dinner, I guess my parents had the right idea.

  114. 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.

    These 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!

  115. I made this last night along with your baked onion rings, both were so delicious!

    I 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

  116. I 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.

  117. My non dieting teenager loves this!

  118. I 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!!!!

  119. I 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!

  120. This 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.

  121. I'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

  122. I 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!

  123. 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!

  124. I 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!!!
    Thanks Gina……this is in my favorites on my e-tools! I am loving it!

  125. Made this last week, added salt, pepper, garlic and onion powder. Very good and so easy to make. Will definitely make again.

  126. Yes, that must be what happened, the longer it simmers, the more it evaporates. Adding a little more water will fix that if that happens.

  127. Gina 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.

  128. If 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.

  129. I made this last night and it was great. Even my boyfriend who is not a fan of mushrooms really enjoyed it.

  130. This 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 🙂

  131. I just made this – and am frankly shocked how YUMMY it is, considering how simple it was – and how few ingredients. Delicious! Thanks!

  132. I 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 🙂
    i cannot wait to make this soup for tonight, it will be perfect for these chilly days!

  133. I loved this! Thanks. Elizabeth

  134. I 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.

    Gina, 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!

  135. Do 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.

  136. Gina do you think you can freeze this soup!! I love it and would like to make a big batch of it!

  137. I guess I'm on a mushroom kick! I didn't even realize it. 🙂

  138. 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! 🙂

  139. I 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!
    – Brittany

  140. Rosemary- I think it would be fine to leave them in. The flavor would not be the same if you left them out.

  141. Ahh! This is very perfect for the season. A creamy bowl of cream of mushroom can certainly make my day!

  142. hi 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?

  143. Amazing how combining a few ingredients can taste so good. I'm happy you all enjoyed it!

  144. this 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

  145. I 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.

  146. This, like all of your recipes looks YUM!! Thanks so much for all you do, the recipes, the point calculations, the pictures etc, etc, etc…..

  147. I 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!!

  148. This was very good and easy to make!!

  149. Interesting, I still get 1 point plus

  150. Very yummy but I make it 2 pro points but the ingredients you've put on . xx

  151. I like the mushroom dishes very much.It was very good.

  152. WOO-HOO! I just bought a ton of mushrooms and now I know what to do with them!

  153. Hey Gina! This sounds delish, will have to try…

  154. Chicken broth instead is perfectly fine.

    Sorry 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!

  155. Dee, I think you blend the celery with a cup of soup then return it to the pot.

  156. Yum, I love creamy mushroom soups! This looks great!

  157. Ohhh this sounds wonderful!

  158. I'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?

  159. this looks GREAT! I can not thank you enuf for all these fantastic recipes! This has helped me tremendously to stay OP! THANK YOU!!!

  160. Can I use 4 cups of chicken broth instead of water? Looks yummy!

  161. 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+.

  162. Baby bellas are mushrooms, you could use white mushrooms instead.

    Points don't change if you use fat free chicken broth.

  163. You 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?

    Love your recipies by the way!

  164. Look delish! Question – how much would the points change if I used low sodium chicken stock instead of water & bullion?

  165. 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?

  166. 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."

    I 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.

    • I 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?

    • I 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.

    • Also for how long do you put it back in the pot after the blender? This recipe looks delicious but the last bit is unclear.

  167. Gina,
    It 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.

  168. 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!

  169. Can I get an updated pointsplus value for the stuffed shells?
    Thank you.

  170. Yum; this looks delicious! Will put it in the rotation for next week's menu plan!

  171. 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

    thanks

    • 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.

      We'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.

      The 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.)