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Creamy Mushroom Soup

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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:

Low Fat Creamy Mushroom Soup

4.89 from 18 votes
1
Cals:65
Protein:3
Carbs:11
Fat:2
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.
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.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 5 servings
Serving Size: 1 1/4 cup

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.

Last Step:

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Nutrition

Serving: 1 1/4 cup, Calories: 65 kcal, Carbohydrates: 11 g, Protein: 3 g, Fat: 2 g, Cholesterol: 4 mg, Sodium: 571 mg, Fiber: 1 g, Sugar: 3 g

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198 comments on “Creamy Mushroom Soup”

  1. 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.

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

  3. 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.

  4. 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

  5. Avatar photo
    Keith Flannery

    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.

  6. 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.

  7. Avatar photo
    Susan Bowman

    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!

  8. 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. 

  9. 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.

  10. 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.

  11. 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.

  12. Avatar photo
    Celine Roanridge

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

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