Total Time
Prep 30 mins
Cook 15 mins

A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. I prefer the 1975 version of the recipe, which I posted as Vintage Fresh Mushroom Soup "Vintage Fresh Mushroom Soup"; pick the version that appeals to you. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere.

Ingredients Nutrition


  1. In a small bowl, combine broth and dry milk. Set aside.
  2. Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
  3. Uncover and adjust temperature to high. Allow moisture to evaporate.
  4. Stir in flour.
  5. With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
  6. Add sherry, lemon rind, parsley and lemon juice.
  7. Stir to mix well. Serve hot.
Most Helpful

Nice! Great mushroom flavor. I really enjoyed the added sherry and lemon flavors at the end. Added a bit of black pepper for us and we really liked it topped with some croutons.

Kim127 July 20, 2008