By now you probably know how much I love soup. One of my favorite soups that my mom made growing up is Cream of Mushroom. This soup can be made quickly and usually without an extra trip to the grocery store. I love that it is creamy and satisfying and yet there is no heavy cream or whole milk!
The meatiness of the mushrooms is even enough to keep those carnivores happy. To me, the flavor of this soup is as comforting as chicken noodle, but more sophisticated due to the richness that the half-and-half and sherry add. With the ingredients listed in this recipe, the portion is perfect for feeding two. I recommend serving it with warm, soft bread.
Lightened Up Cream of Mushroom Soup
Keywords: soup/stew entree vegetables
- 2 Tbsp unsalted butter
- 1 cup diced onion
- 1 cup diced celery
- 8 oz. crimini (baby bella) mushrooms, sliced
- 1 tsp rosemary
- 1/2 cup chopped or grated carrots
- 2 1/4 cups chicken stock, divided
- 1/4 cup cooking sherry or marsala wine
- 1 cup fat-free half-and-half, divided
- 2 Tbsp flour
- 1/2 tsp salt (more to taste)
- 1 tsp pepper
In a large pan or dutch oven, melt butter over medium heat. Add onions, celery and carrots and sautee for 4 minutes. Add mushrooms and cook until softened.
Add 1 cup chicken stock and sherry.
In a small bowl, whisk the flour, 1/4 cup of stock and 1/2 cup half-and-half to make a thickener. Add to soup and whisk to combine. Add remaining chicken stock. half-and-half, rosemary and salt and pepper. Continue to heat and stir occasionally until soup is thickened.
sautée onions and celery until tender, then add mushrooms