Cremini Mushroom Soup

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Forget Campbell’s, this delicious Cremini Mushroom Soup recipe is in a league of its own. Made with just the right amount of seasonings for mouth-watering flavor, this savory soup recipe stars one of nature’s superfoods…mushrooms! Check out what mushrooms can do for your health here.

At just 71 calories per cup, having a second bowl of Cremini Mushroom Soup is not a problem.

Cremini Mushroom Soup

Cremini Mushroom Soup

Yield: 6 servings | Serving Size: 1 cup | Calories: 71 | Total Fat: 3 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 3mg | Sodium: 86 mg | Carbohydrates: 8 g | Dietary Fiber: 1 g | Sugars: 3 g | Protein: 4 g | SmartPoints (Freestyle): 2

Ingredients

  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 4 cups low-sodium chicken broth
  • 11/2 pounds cremini mushrooms, diced
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Grated Parmesan for garnish

Instructions

  1. Using a medium soup pot, saute onion and garlic in the olive oil until translucent, about 6 minutes. Pour in the chicken broth, and add the mushrooms, parsley and salt and pepper. Cook at a gentle boil until the mushrooms are wilted, approximately 10 minutes. Add salt to taste.
  2. Alternately, if you prefer a smoother soup you can puree the soup. To puree, use an immersion/ hand blender placed in the pot or fill a blender halfway each time, holding down the lid with a kitchen towel, and pureeing the soup until smooth, starting on low and increasing to high. A touch of milk (dairy or alternatives) can be blended into the pureed soup for a creamer consistancy.
  3. Serve topped with a small amount of Parmesan cheese and additional parsley for garnish.
https://skinnyms.com/cremini-mushroom-soup-5/

18 Comments on "Cremini Mushroom Soup"

  1. Sherry  November 3, 2013

    Can this soup be frozen? How long can it be kept in the refrigerator? Sounds delicious.

    Reply
    • Skinny Ms.  November 4, 2013

      Sherry, I’ve never frozen it but it should be fine. I would refrigerate for up to 48 hours.

      Reply
  2. Chelsea  January 30, 2015

    Did you puree the soup too or is that not from one of your photos?

    Reply
    • SkinnyMs  February 2, 2015

      Chelsea, You can have the soup creamy or with whole mushrooms.

      Reply
  3. Dea  November 28, 2016

    Can you make this in a slow cooker

    Reply
    • Gale Compton  November 29, 2016

      Dea, Sure! I would recommend a few hours on low setting, then follow the remaining instructions. 🙂

      Reply
  4. Michelle  December 5, 2016

    Will this be good without parsley? Is it needed or should I substitute something else for it? I just really don’t like parsley.

    Reply
    • Gale Compton  December 5, 2016

      Michelle, Feel free to leave it out. If you’d like to add another herb, I recommend fresh rosemary. 🙂

      Reply
  5. Lorraina  January 2, 2017

    Is the calorie count correct? Also I’m lactose intolerant so I can’t have the cheese, why do you recommend to replace that? Can cashew milk be substituted instead to make it creamy? I’m just guessing that’s what the parmesan is for?

    Reply
    • Nichole Furlong  January 2, 2017

      Yes, the calorie count is correct! You can leave the parmesan out of the recipe, no need to substitute! This isn’t a cream based soup, so it is dairy free. The soup in the photo looks creamy because it has been pureed.

      Reply
  6. Miata  February 21, 2017

    Can I sauté the mushrooms before putting the chicken broth in?

    Reply
    • Gale Compton  February 22, 2017

      Miata, Definitely! I saute mushrooms in a little water instead of oil…just as good!

      Reply
  7. bmcd3713  November 7, 2017

    Gale Compton, You must mean you ‘simmer’ the mushrooms in liquid not saute…yes?

    Reply
  8. Amanda  December 22, 2017

    Can cup or button mushroons be used? As they are the only ones i can get.

    Reply
  9. DJ  September 26, 2018

    Can u use potabella mushrooms

    Reply

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