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    You are in: Home / Recipes / Cream of Mushroom Soup (Weight Watchers) Recipe
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    Cream of Mushroom Soup (Weight Watchers)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Crafty Lady 13's Note:

    Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 7 Points values - WW remake: 2 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!

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    Units: US | Metric


    1. 1
      Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
    2. 2
      Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.

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    Ratings & Reviews:

    • on February 01, 2010


      We had just gotten the Jan/Feb'10 issue and I saw this recipe in there! I had to try it. It came out very good. I used EVOO instead of butter. I also used only about 3/4 lb of portobello - I just didn't want to buy another package and have too much. The package I bought was 2 large caps. I did use 1 lb of the button mushrooms. I used 3 cans of low sodium chicken broth and 1 can (12 oz) of evaporated skim milk. I didn't have fresh herbs so I used 1 tsp dry sage and 1 tsp dry thyme. We think it turned out pretty good. I also used my hand blender instead of a processor or blender.

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    • on May 10, 2011


      Really good mushroom soup! Will make again for sure.

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    • on February 09, 2011


      This soup was a major hit with the family on a cold Midwestern evening. I used several kinds of mushrooms, cremini, portobello, shitake, and maitake, since I could pick them all up at the local international grocery. I also used an immersion blender, which cut down on the prep time substantially. I will definitely make this one again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Cream of Mushroom Soup (Weight Watchers)

    Serving Size: 1 (463 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 119.6
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 1.6 g
    Cholesterol 5.3 mg
    Sodium 454.4 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 2.4 g
    Sugars 6.8 g
    Protein 10.7 g

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