Thick and Creamy Mushroom Soup

READY IN: 20mins
Recipe by lilkittykt

this came from Mr. Food's quick and easy diabetic cooking

Top Review by LUVMY2BOYS

I made this for my husband tonight, so I'm giving his review--he loved it!! He did think there were too many mushrooms (I made 1/2 the recipe so used 8oz mushrooms) & for next time asked me to use 1/2 the amount. BUT he loved the flavor; thought it was perfect. I added 1/4 tsp seasoning salt & didn't use any browning sauce--maybe I'll try worchestershire sauce next time? I sauteed the mushrooms in light butter cuz hubby likes that flavor. I used 1/2 skim milk & 1/2 fat free half & half--but hubby requested a thicker broth next time so I'll use more flour. Overall, an easy, delicious recipe that went over great with my husband. Thanks so much!!!

Ingredients Nutrition


  1. Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4-5 minutes, or until soft, stirring frequently.
  2. Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
  3. In a small bowl, mix the milk and flour until smooth, gradually add to the soup, stirring constantly, stir in the browning and seaoning sauce and simmer for 5 more minuts, or until thickend.

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