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Cremini Mushroom Soup

Once you taste this exquisite mushroom soup you won't eat the canned version ever again.
Cook Time20 mins
Total Time20 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Quick and Easy
Servings: 6 people
Calories: 71kcal
Author: SkinnyMs.


  • 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


  • 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.


Serving: 1cup | Calories: 71kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Cholesterol: 3mg | Sodium: 86mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2