A bowl of creamy goodness starring one of nature's beloved superfoods
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
Once you taste this exquisite mushroom soup you won't eat the canned version ever again.
Yield 6 people
Serving Size 1 cup
Ingredients
- 1/2 cup onion diced
- 1 garlic clove minced
- 1 tablespoon olive oil
- 4 cups chicken broth low sodium
- 1 1/2 pounds cremini mushrooms diced
- 1/4 cup flat-leaf parsley fresh, chopped
- 1/2 teaspoon black pepper
- salt to taste
- parmesan grated, for garnish
Instructions
- 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.
- 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 consistency.
- Serve topped with a small amount of Parmesan cheese and additional parsley for garnish.
Nutrition Information
Serving: 1cup | Calories: 71kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Cholesterol: 3mg | Sodium: 86mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 2
Have you made this recipe?
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Can this soup be frozen? How long can it be kept in the refrigerator? Sounds delicious.
Sherry, I’ve never frozen it but it should be fine. I would refrigerate for up to 48 hours.
Did you puree the soup too or is that not from one of your photos?
Chelsea, You can have the soup creamy or with whole mushrooms.
Can you make this in a slow cooker
Dea, Sure! I would recommend a few hours on low setting, then follow the remaining instructions. 🙂
Will this be good without parsley? Is it needed or should I substitute something else for it? I just really don’t like parsley.
Michelle, Feel free to leave it out. If you’d like to add another herb, I recommend fresh rosemary. 🙂
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?
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.
Can I sauté the mushrooms before putting the chicken broth in?
Miata, Definitely! I saute mushrooms in a little water instead of oil…just as good!
Gale Compton, You must mean you ‘simmer’ the mushrooms in liquid not saute…yes?
That term works too! 🙂
Can cup or button mushroons be used? As they are the only ones i can get.
Amanda, Sure that will work as well. 🙂
Can u use potabella mushrooms
DJ, Sure!
I made this and it was delicious. I doubled the onions, and also added a little fresh basil. did add a little whole milk at the end and used an immersion blender at the end. thanks so much, it’s a keeper!