Cream of Mushroom Soup (Healthy Version)
This is the easiest Cream of Mushroom Soup! This recipe is a healthy version so you don't have to feel bad about indulging in this soup! Loaded with two types of mushrooms and has a creamy savory broth that is delicious!
Servings: 6 servings
Calories: 170kcal
Ingredients
- 2 Tbsp. salted butter
- 1 Tbsp. olive oil
- 1 medium yellow onion; diced
- 4 cloves garlic; minced
- 8 oz. white mushrooms; cut in half and sliced
- 8 oz. cremini mushrooms; cut in half and sliced
- 2 tsp. fresh chopped thyme
- 1 1/2 tsp. ground sage
- 1/2 cup white wine
- 5 Tbsp. all-purpose flour
- 1/2 tsp. salt; adjust to taste
- 1/4 tsp. black pepper
- 4 cups low-sodium chicken broth
- 1 beef bouillon cube
- 1/2 cup heavy whipping cream or milk
Instructions
- Heat butter and oil in a large pot or dutch oven overn medium-high heat until melted. Sauté onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add mushrooms, thyme, sage, salt and pepper. Cook for 5 minutes until mushrooms turn a light golden color.
- Add wine and let simmer for a few minutes, then sprinkle the mushroom mixture with flour and mix well until combined. Add the chicken broth, crumbled beef boullion cube and stir. Let the soup simmer on low for about 15 minutes, making sure to stir occasionally until the soup has slightly thickened and has no lumps.
- Stir in the heavy whipping cream (or milk) and cook for another few minutes. Serve warmed with crusty bread, enjoy!
Nutrition
Serving: 1bowl | Calories: 170kcal | Carbohydrates: 12.1g | Protein: 4.9g | Fat: 10.2g | Saturated Fat: 5.1g | Cholesterol: 24mg | Sodium: 380mg | Potassium: 368mg | Fiber: 1.4g | Sugar: 2.4g | Vitamin C: 35mg | Calcium: 35mg | Iron: 2mg