Soup, Stew and Chili: Warm Soup, Stew and Chili: Cream of Mushroom Soup - Without the Cream

Thick, creamy, low-fat mushroom soup.

Author: CalorieKing
Date: May 13, 2010

Serves: 6 person(s)
Yield: 6 x approx. 1-1/4 cup servings

Preparation Time: 20 mins
Cooking Time: 30 mins


    0.45 kg potatoes, peeled, cut into half-inch cubes
    3 Tbsp reduced-fat buttery spread or margarine
    2 large carrots, chopped (6 oz each)
    1 large onion, chopped (6 oz each)
    1 tsp minced garlic
    0.45 kg mushrooms, with stems, coarsely chopped
    1/4 cup dry sherry
    1 1/2 cup low-fat milk
    1 cup chicken stock
    1/2 tsp dried thyme leaves
    1 pinch ground black pepper


    In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside.

    In a large non-stick skillet, melt margarine over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender (about 5 minutes). Add mushrooms; cook and stir until mushrooms are tender (about 5 minutes).

    Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside.

    In a food processor, place potatoes and remaining mushroom mixture from frying pan. Process until smooth. Pour into saucepan. Add milk, chicken stock, thyme, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.

Nutritional Information
(Per Serving)

Calories:175 cals
Kilojoules:730 kJ
Fat:4.1 g
Carbohydrates:27.2 g
Protein:6.8 g
Cholesterol:4.8 mg
Sodium:195 mg
Saturated Fat:1.6 g
Fiber:2.9 g
Calcium:94.0 mg
Total Sugars:7.8 g

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