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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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    Ingredients:

    Serves: 5

    Yield:

    quarts

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on November 21, 2008

      55

      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

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    21%
    Total Fat 6.1 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 9.6 mg
    3%
    Sodium 265.5 mg
    11%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 1.1 g
    4%
    Sugars 26.7 g
    107%
    Protein 20.4 g
    40%

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