Cream of Mushroom Soup

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Mushroom Soup

Mushroom Soup

At its base, this soup is simply a vegetable {mushroom} soup with the sautéed and softened veggie mix pureed until smooth.  It’s cream of mushroom soup without the full cream.  For a healthier option I used half and half to make the soup creamy.  I found that a splash of half and half at the end gives the soup just the right amount of creaminess without making it too rich but you can adjust the amount to suit your taste.   My family has enjoyed this soup with grilled sandwiches and spooned over chicken cordon bleu or another meat dish.

Cream of Mushroom Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4+
This cream of mushroom soup sans cream is simply a vegetable {mushroom} soup with the sautéed and softened veggie mix pureed until smooth.
  • Olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • ¼ cup minced leeks
  • 2-3 cups large chunks of chopped mushrooms
  • 2 cups low-sodium chicken broth
  • ½ - 1 cup half and half
  • ½+ tsp garlic powder
  • Salt, to taste
  • Pepper, to taste
  • Red pepper flakes, optional
  1. Saute the onion, garlic and leeks over medium-high heat in a pot lightly coated with olive oil for several minutes until the veggies start to soften.
  2. Add the mushroom chunks and continue sautéing until all of the veggies are soft.
  3. Let cool and blend with 2 cups chicken broth until smooth (reserving a few chunks of mushroom for garnish if desired).
  4. Return the blended soup to the pot and let simmer, adding the half and half and seasoning to taste.


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