Best Creamy Cremini Mushroom Soup Recipes

Creamy Cremini Mushroom Soup image

Provided by ratherbeswimmin

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons extra-virgin olive oil
1 large onion, chopped
1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
1 lb cremini mushroom, sliced
1/2 cup all-purpose flour
2 (14 ounce) cans low sodium chicken broth
1 cup reduced-fat sour cream
1 cup low-fat milk
1/4 teaspoon salt (or to taste)
fresh ground black pepper
lemon juice, to taste
dry sherry, to taste

Steps:

Heat oil in a Dutch oven or soup pot over low heat.
Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
Add in thyme and cook for 1 minute.
Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
Gradually whisk in broth, scraping up any flour that clings to the pan.
Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
Combine sour cream and milk; whisk into the mushrooms.
Season with salt and pepper; gently heat until the soup is hot but not boiling.
Just before serving, stir in lemon juice and sherry (if using).

Nutrition Facts : Calories 167.9, Fat 7.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 176.6, Carbohydrate 19, Fiber 1.1, Sugar 4.8, Protein 8.4

Creamy Cremini Mushroom Soup Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 20

1 1/2 teaspoons
extra-virgin olive oil
1 large
onion, chopped
1 1/2 teaspoons
chopped fresh thyme, or 1/2 teaspoon dried
1 pound
cremini mushrooms, sliced
1/2 cup
all-purpose flour
3 1/2 cups
homemade chicken broth, or 2 14-ounce cans reduced-sodium chicken broth
1 cup
reduced-fat sour cream
1 cup
low-fat milk
salt, to taste
freshly ground pepper, to taste
lemon juice, to taste
dry sherry, to taste, optional

Steps:

1.Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes. 2.Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes. 3.Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).