Cream of Mushroom Soup



Under 30 minutes Kid Approved

Nutritional Facts Per Serving

7 g
14 g
2 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 210
  • Lipides 14 g
    • Saturated fat  4.5 g
  • Cholesterol 15 mg
  • Sodium  630 mg
  • Carbs 14 g
    • fiber  2 g
  • Protein 7 g


  • 2 tbsp olive oil
  • 2 pkgs Organic Whole White Mushrooms, sliced
  • 1 tbsp unsalted butter
  • 1/2 onion, diced finely
  • 2 tsp Roasted Garlic Seasoning Paste
  • 2 tbsp all-purpose flour
  • 3 cups reduced sodium chicken broth
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 tsp fresh thyme leaves, chopped
  • 2 tbsp 35% whipping cream
  • 4 tsp chives, cut on the diagonal, for garnish
  • 1/2 cup plain croutons


  1. Heat oil in a large saucepan set over medium heat. Add mushrooms and sauté until tender; remove from pan and reserve. In the same pan, heat butter over medium. Add onion and sauté until softened, then add garlic paste.
  2. Sprinkle flour over vegetables and stir until the flour mixture forms a paste. Gradually stir in broth until flour dissolves. Bring to a simmer, stirring constantly, the flour mixture forms a paste. Add half of the reserved mushrooms and their accumulated juices. Reduce heat to low and simmer for 10 min.
  3. Using a hand-held or stand blender, purée soup until smooth (fill a stand blender only halfway and hold lid in place with a tea towel while blending).
  4. Stir in remaining mushrooms, salt, pepper and thyme, and bring soup up to a simmer. Remove from heat, stir in cream, garnish with chives, top with croutons and serve.

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