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    You are in: Home / Recipes / Vegetarian Cream of Mushroom Soup Recipe
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    Vegetarian Cream of Mushroom Soup

    Vegetarian Cream of Mushroom Soup. Photo by brokenburner

    7 Photos of Vegetarian Cream of Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kiwiwife's Note:

    This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
    2. 2
      Add 1/4 cup of water cover and stew 4-5 minutes.
    3. 3
      Add mushrooms and cook 4-5 minutes more.
    4. 4
      Add flour cook 2 minutes stirring frequently.
    5. 5
      Add bouillon and water; bring to a boil an simmer 20 minutes.
    6. 6
      Puree with immersion blender till smooth.
    7. 7
      Add milk and stir. Season to taste.
    8. 8
      Garnish with parsley and fried mushrooms if desired.

    Ratings & Reviews:

    Read All Reviews (4)

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    Nutritional Facts for Vegetarian Cream of Mushroom Soup

    Serving Size: 1 (171 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 60.8
     
    Calories from Fat 32
    52%
    Total Fat 3.5 g
    5%
    Saturated Fat 2.1 g
    10%
    Cholesterol 9.4 mg
    3%
    Sodium 37.4 mg
    1%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.5 g
    10%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    fresh thyme sprigs

    vegetable bouillon cubes

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