Creamy Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp. flour4 cups water4 tsp. chicken bouillon (or 2 chicken bouillon cubes)5 oz. button or shiitake mushrooms, sliced8 oz. baby bella mushrooms, sliced1 large celery stalk1 tbsp light butter (optional, included in nutritional info.)1 1/2 cups whole milk1/2 cup potato pearls (instant mashed potatoes)1 tsp Cavender's All Purpose Greek SeasoningSalt and Pepper to taste
Place 3 cups cold water and flour in a blender and blend until smooth, pour into large pot and set heat to medium. Add the sliced mushrooms.
Chop celery and add to remaining 1 cup of water, place in blender and blend. Add celery and water to the pot and bring the mixture to a boil stirring occasionally. Add bouillon when water is hot. Cover and simmer until mushrooms are soft, about 20 minutes.
Remove most of the cooked mushrooms and broth and blend until smooth (leaving some in gives the soup more texture), return blended mushrooms to the pot. Add whole milk, light butter and potato pearls, stir. Add seasonings, stir and heat for an additional 5 minutes.
Serving Size: Makes 6 Servings, approx. 1 1/4 cups each
Chop celery and add to remaining 1 cup of water, place in blender and blend. Add celery and water to the pot and bring the mixture to a boil stirring occasionally. Add bouillon when water is hot. Cover and simmer until mushrooms are soft, about 20 minutes.
Remove most of the cooked mushrooms and broth and blend until smooth (leaving some in gives the soup more texture), return blended mushrooms to the pot. Add whole milk, light butter and potato pearls, stir. Add seasonings, stir and heat for an additional 5 minutes.
Serving Size: Makes 6 Servings, approx. 1 1/4 cups each
Nutritional Info Amount Per Serving
- Calories: 91.2
- Total Fat: 3.7 g
- Cholesterol: 6.1 mg
- Sodium: 345.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.6 g
- Protein: 4.8 g
Member Reviews