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cream of mushroom soup
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5 from 4 votes

Cream of mushroom soup

A healthier version of the traditional cream of mushroom soup, full of earthy flavors, made with olive oil and no cream.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: mushrooms
Servings: 8
Calories: 159kcal
Author: Veronique Eichler



  • Slice mushrooms. Heat oil in a large, heavy pot over medium-high. Add mushrooms and a pinch of salt. Cook, stirring often, until mushrooms are browned and most of the moisture has evaporated, 8 to 10 minutes.
  • Add shallots and scallions. Cook, stirring often, until softened, about 4 minutes.
  • Add flour and stir to combine.
  • Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Add tarragon, salt and pepper.
  • Bring to a low boil and cook, stirring occasionally, until liquid thickens, about 5 minutes. Remove from heat.
  • Transfer half of mixture to a food processor or blender and process until almost smooth; return to pot. Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible.
  • Stir in parsley. Taste and adjust salt and pepper if needed. Serve hot.


Calories: 159kcal | Total Carbohydrate: 15g | Protein: 8g | Total Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 635mg | Potassium: 645mg | Dietary Fiber: 2g | Total Sugars: 8g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 1mg | Includes Added Sugar: 0g