Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    Cream of Mushroom Soup (Weight Watchers)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on May 10, 2011

      55

      Really good mushroom soup! Will make again for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2011

      55

      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
    • on January 08, 2011

      55

      I made this soup tonight for my family and it was very good. Had to use dried herbs but it was still a good soup. Will be making this again.

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

    Read All Reviews (5)

    Advertisement

    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
    28%
    Total Fat 3.8 g
    5%
    Saturated Fat 1.6 g
    8%
    Cholesterol 5.3 mg
    1%
    Sodium 454.4 mg
    18%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.8 g
    27%
    Protein 10.7 g
    21%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites