Diabetes Forecast

Creamy Mushroom Soup

Per Serving

Creamy Mushroom Soup

Makes: 10 servings
Serving Size: 2/3 cup
Calories 80
Fat 3 g
Saturated Fat 0.5 g
Trans Fat 0 g
Carbohydrate 11 g
Fiber 1 g
Sugars 3 g
Cholesterol 0 mg
Sodium 240 mg
Potassium 440 mg
Protein 4 g
Phosphorus 115 mg
Choices: Carbohydrate 1, Fat 0.5
  • Makes: 10 servings
  • Serving Size: 2/3 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes


1 oz. mixed dried mushrooms
2 cups hot water
2 Tbsp. olive oil
1 med. onion, chopped
1 med. shallot, minced
2 scallions, minced
1 clove garlic, finely minced
1 celery stalk, diced
8 cups (about 1 1/4 lb) white or cremini mushrooms, stemmed, cleaned, and sliced
1/8 tsp. red pepper flakes, or more to taste
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. all-purpose flour
3 cups reduced-sodium, low-fat chicken broth
1/2 cup dry sherry
1/2cupnonfat sour cream
2Tbsp.finely minced fresh chives


  1. Add the dried mushrooms to a heatproof bowl. Pour the hot water over the mushrooms and set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and shallot and sauté for 5 to 6 minutes, until soft. Add the scallions and garlic and sauté for 1 to 2 minutes. Add the celery and sauté for 2 minutes. Add the fresh mushrooms and sauté for about 5 minutes, just until the mushrooms are about to give up their liquid. Add the red pepper, salt, and black pepper and sauté for 1 minute.  Add the flour and stir, completely coating the vegetables.
  3. Pour in the chicken broth. Drain the dried mushrooms, but reserve the liquid (but don’t save any sediment at the bottom of the bowl). Chop the reconstituted mushrooms coarsely and add them and the reserved liquid to the pot. Add the sherry. Bring to lightly boiling. Lower the heat to simmer, cover, and cook for 20 minutes.
  4. Using an immersion blender, blend the soup until smooth. Or add the soup, in batches if necessary, to a blender or food processor and purée until smooth. Return the soup to the pot and fold in the sour cream. Ladle the soup into bowls and top with the minced chives.

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