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Creamy Mushroom Soup

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  Butter 1 Tablespoon
  Onion 4 Ounce, finely chopped (1 Medium One)
  Fresh mushrooms 1 Pound, cut into 1/4-inch dice
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken stock/Canned broth 3 Cup (48 tbs)
  Milk 1 Cup (16 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Bay leaf/1/2 california bay laurel leaf 1
  Cream cheese 2 Ounce, cut into bits, at room temperature (1/4 Cup)
  Fresh lemon juice 1 Tablespoon
  Tabasco sauce 1⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced / crushed through a press (Small Clove)

1. Melt the butter in a heavy medium saucepan or soup pot over moderate heat. Add the onion and saute until softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds longer. Stir in the mushrooms and saute, stirring frequently, over moderately-high heat until the mushrooms release their juices, 3 to 4 minutes. Sprinkle on the flour and stir to blend; cook for 1 minute longer. Add the chicken stock, milk and sherry. Stirring constantly, bring to a boil over moderate heat. Add the bay leaf and simmer over low heat for 15 minutes to blend the flavors. Stir in the cream cheese, lemon juice and Tabasco. Stir until smooth and the cream cheese has melted, about 2 minutes. Season with salt to taste; discard the bay leaf. Serve hot.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1011 Calories from Fat 439

% Daily Value*

Total Fat 50 g76.4%

Saturated Fat 25.5 g127.5%

Trans Fat 0 g

Cholesterol 138.8 mg46.3%

Sodium 3189.8 mg132.9%

Total Carbohydrates 99 g33%

Dietary Fiber 7.7 g31%

Sugars 37.9 g

Protein 48 g95.7%

Vitamin A 28.6% Vitamin C 47.2%

Calcium 40% Iron 35%

*Based on a 2000 Calorie diet

Creamy Mushroom Soup Recipe