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Cream of Mushroom Soup

October 2010
Cream of Mushroom Soup

by 17 people

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Makes: 4 servings

Prep: 20 mins

Cook: 35 mins

  • 2 tablespoons unsalted butter cut into 4 pieces
  • 1 1/2 pounds assorted mushrooms, chopped
  • Salt and pepper
  • 1 large onion, chopped
  • 1 bunch scallions, sliced
  • 1 4 ounce baking potato
  • 3 cups vegetable broth
  • 1 1/4 cups 2 percent milk
  • 1/4 cup plain nonfat greek yogurt
  1. In a large saucepan, melt 1 piece butter over medium-high heat. Add one-third of the mushrooms and cook, stirring occasionally, until browned, 5 minutes. Season with salt and pepper and transfer to a bowl. Repeat in 2 batches with 2 more pieces butter and the remaining mushrooms.
  2. Add the remaining 1 piece butter, the onion and all but 2 tablespoons of the scallions to the pot and cook, stirring, until golden-brown and tender, about 7 minutes. Meanwhile, thinly slice the potato. Return the mushrooms to the pot, add the potato, vegetable broth and 1 cup water and cook for 10 minutes.
  3. Using a blender, puree the soup and transfer to a saucepan. Stir in the milk and 1/2 cup water and season with salt. Heat through over medium heat. To serve, top with the yogurt and reserved scallions.
  • Pssttheres no cream. We use 2 percent milk instead.
  • Pureed potato adds a velvety texture.
  • Vegetable broth means this meals completely vegetarian.