Creamy Mushroom Soup with Shitake, Button, Oyster, and Portabella Mushrooms


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.1
  • Total Fat: 22.2 g
  • Cholesterol: 63.3 mg
  • Sodium: 416.3 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.8 g




Number of Servings: 8

Ingredients

    Butter, salted, 0.50 cup (remove)
    Pepper, white, 1 tbsp (remove)
    Basil, 12 leaves (remove)
    Onions, raw, 1 cup, sliced (remove)
    Rice flour, white, 0.25 cup (remove)
    Monterey Cheese, 1 cup, shredded (remove)
    Half and Half Cream, 1.5 cup (remove)
    Chicken Broth, 1.5 cup (8 fl oz) (remove)
    Mushrooms, fresh, 2 cup, pieces or slices (remove)
    Portabella Mushrooms, 100 grams (remove)
    Parmesan Cheese, grated, .25 cup (remove)

Directions

In a pot, melt butter. Add mushrooms, garlic, onions, and basil. Stir in flour. Pour chicken broth (you may use vegetable or mushroom stock).Bring to boil. Once the soup starts to thicken, add the cream. Add cheese. Pepper to taste the soup is seasoned enough with the garlic and salted butter but you may add a dash of salt.Enjoy

Serving Size: Makes 8 1-cup servings

Member Ratings For This Recipe


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    Very Good
    I used 1% milk and left out the Monterey to cut down on some calories but keep the method the same. I loved it! Kept it in the crock pot on low overnight and it came out perfect. I'm always looking for good gluten free soups and this one came out great. - 1/16/13