Cream of Mushroom Soup Recipe

Cream of Mushroom Soup Recipe

4 first-course servings



1 pound mushrooms

2 tablespoons margarine or butter, divided

1 cup chopped onion

2 1/2 cups reduced-sodium chicken broth

2 1/2 cups fat-free milk, divided

2 tablespoons plus 2 teaspoons cornstarch

Salt and pepper, to taste


Slice enough mushroom caps to make 2 cups, finely chop stems and remaining mushrooms. Saute sliced mushrooms in 1 tablespoon margarine in large saucepan until browned, about 5 minutes, remove and reserve.


Saute onion and chopped mushrooms in remaining 1 tablespoon margarine in saucepan until onion is tender, about 5 minutes. Add broth and 2 cups milk and heat to boiling. Mix remaining 1/2 cup milk and cornstarch and stir into boiling mixture, boil, stirring, until thickened, about 1 minute. Stir in reserved sliced mushrooms. Season to taste with salt and pepper.


Per Serving:

Calories: 207

% of calories from fat: 29

Fat (gm): 7

Saturated fat (gm): 1.4

Cholesterol (gm): 2.5

Sodium (mg): 185

Protein (gm): 8.6

Carbohydrate (gm): 25.3

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