Vegetarian Cream of Mushroom Soup

Total Time
45mins
Prep 15 mins
Cook 30 mins

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!

Ingredients Nutrition

Directions

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

5 5

What a fabulous soup!! Of course, I find it hard to NOT love anything with mushrooms... I skipped the butter (just used a bit of water instead), used a medium-sized onion, and the dried thyme. I also used four cups of low-sodium vegetable broth. After blending it, I just decided to leave it as it was, without adding any milk -- all I would have done anyway was use fat-free soymilk, and it looked fine. I added some black pepper, but that's it, and I got six generous cups. Thanks for posting!!

5 5

I used skim milk and this was still nicely creamy. Also used mushroom bouillon cubes rather than vegetable. Nice flavor.

5 5

YUMMY! We LOVED this HEALTHY TASTY VEGETARIAN soup! I used the leeks, 1 percent milk and 1/4 tsp of dried thyme. Freddy Cat says it was nice visiting you!