Cream of Mushroom Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 92.1
  • Total Fat: 1.9 g
  • Cholesterol: 7.1 mg
  • Sodium: 701.8 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.7 g

View full nutritional breakdown of Cream of Mushroom Soup calories by ingredient
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Number of Servings: 3


    1 (8 ounce) package fresh mushrooms, halved
    1 teaspoon rosemary
    1/4 teaspoon salt
    1 tablespoon olive oil
    1 onions, sliced
    2 cloves garlic, minced
    1 teaspoon chopped fresh thyme
    1 cup fat free half and half
    1 (14.5 ounce) can vegetable broth
    1/4 teaspoon black pepper


Preheat an oven to 400 degrees

Mix the mushrooms with minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.

Roast the mushrooms until golden brown, about 15 minutes.

In a fry pan, saute with Pam the onions and the thyme for about 7 minutes or when onions are completely soft.

Combine the mushroom mixture and the onion mixture in a blender or food processor with about half of the fat free half and half blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot.

Stir the remaining fat free half and half , the vegetable broth and black pepper.

Bring soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Serving Size: 4 servings

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