Mushroom Soup

Mushroom Soup

A delicious, wholesome soup perfect for a cold winter's day.


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Serves: 6 person(s) Change

Preparation Time: 12 mins
Cooking Time: 20 mins

Yield: 6 x 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe


  • 8 oz mushrooms with stalks, finely chopped
  • 1 1/2 oz onion, finely chopped
  • 3 Tbsp light buttery spread (2 oz)
  • 3 Tbsp all-purpose flour (1 oz)
  • 1 1/2 pint boiling water
  • 2 chicken stock cubes
  • 2 cup nonfat milk
  • 1 tsp freshly ground black pepper, or to taste
  • 1 Tbsp sherry
  • 1/4 tsp ground or grated nutmeg

Directions: Standard directions Microwave directions

In a heavy-based saucepan stir-fry mushrooms and onion with buttery spread, until onion is golden and soft. Stir in flour then slowly add water, stirring while you do so.

Add stock cubes, milk and black pepper. Cook and stir over low heat for 10 minutes.

Add sherry. Just before serving add nutmeg.

Place mushrooms and onions in a microwavable dish with buttery spread.

Cover and cook on HIGH 4 minutes. Stir in flour then slowly add 1 cup water, stock cubes, nonfat milk, and black pepper. Stir well.

Cover and cook on MEDIUM HIGH 20 minutes. Remove and add 2 remaining cups of boiling water.

Just before serving add sherry and nutmeg.


To further lower sodium, replace chicken stock cubes with low-sodium ones.

Serving suggestion is not included in the nutritional analysis.

Nutritional Info (per serving)

CALORIES 86 cals
Kilojoules 360 kJ
Fat 3.0 g
Saturated Fat 0.9 g
Cholesterol 2 mg
Sodium 475 mg
Carbohydrates 10.0 g
Fiber 0.7 g
Total Sugars 5.3 g
Protein 4.7 g
Calcium 113.0 mg
Note: A dash indicates no data is available.