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

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on March 16, 2008

      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!!

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    • on February 13, 2008

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

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    • on January 04, 2008

      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!

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    • on September 23, 2007

      I'm having this soup for dinner right now. It is soooo good! Love it. Thankyou for posting.

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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

    Detailed Nutrition Values About Nutrition Info

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