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    You are in: Home / Recipes / Vintage Fresh Mushroom Soup Recipe
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    Vintage Fresh Mushroom Soup

    Vintage Fresh Mushroom Soup. Photo by Erin R.

    1/2 Photos of Vintage Fresh Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    KateL's Note:

    This is my favorite light soup to start a guest dinner. It came from the 1975 edition of The American Heart Association Cookbook and varies significantly from the 1998 fifth edition version I posted as Fresh Mushroom Soup "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything.

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    Serves: 5



    Units: US | Metric


    1. 1
      Slice caps and stems of mushrooms in thick pieces.
    2. 2
      Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.
    3. 3
      Combine all other ingredients in blender and mix until thick and foamy.
    4. 4
      Add mushrooms to blender and, using lowest speed, blend for 4 to 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. (I generally skip this step, preferring identifiable mushroom slices.).
    5. 5
      Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning. Use an asbestos pad if soup is to be left on the stove.
    6. 6
      Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on November 21, 2008


      Marvelous. I have always loved canned cream of mushroom soup, but it is so danged salty and fatty that I don't buy it much anymore. This is a knockout alternative. I didn't have any sherry or parsley flakes, but otherwise stuck to the recipe, and it came out just delicious. Thanks for a winner, KateL.

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    • on October 01, 2008


      Hi KateL: This was a great inspiration recipe. I did not follow it exactly as some of the ingredients I didn't have/like. Used skim milk in place of water and disloved 2 tsp bullion into milk as I don't like powdered milk; used SmartBalance in place of oil; basil instead of parsley (don't like); so after all those chnges we had a wonderful soup. Like you I like my mushrooms whole, so I minced about half and left the rest whole. Very nice. Will have many times this winter. Judy in WA

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    • on July 07, 2008


      I love this less rich yet still yummy soup. I was too lazy to use the blender then have to wash it, so I made it all in the pot. It worked fine and didn't take 30 mins. I skipped the sherry (I dislike the stuff) and used the broth in place of water. Thanks much Kate for a quick, tasty soup that is ideal for lower fat diets.

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    Nutritional Facts for Vintage Fresh Mushroom Soup

    Serving Size: 1 (258 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 262.5
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 0.9 g
    Cholesterol 9.6 mg
    Sodium 265.5 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 1.1 g
    Sugars 26.7 g
    Protein 20.4 g

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