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Cream of Mushroom Soup
Source: dLife

A creamy rich mushroom soup much better than canned.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 185.4
Total Carbs 23.4 g
Dietary Fiber 2.4 g
Sugars 12.9 g
Total Fat 6.2 g
Saturated Fat 1.1 g
Unsaturated Fat 0.2 g
Potassium 375.6 mg
Protein 10.1 g
Sodium 455.2 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  fresh mushrooms
2 tbsp  margarine
1 cup  fresh chopped onion
2 1/2 cup  vegetable broth
2 1/2 cup  fat free milk
8 tsp  Cornstarch
1 pinch  salt
1 pinch  black pepper
1 pinch  chopped parsley
  1. Chop enough mushroom caps to make 2 cups. Finely slice stems and the rest of the mushrooms.
  2. Cook 2 cups chopped mushroom caps in 1 tablespoon margarine, in a large pot for 5 minutes or until golden.
  3. Take out of pot and set aside. Cook onion and the rest of the mushrooms in 1 tablespoon margarine 5 minutes or until onion is soft.
  4. Pour in stock and 2 cups milk and let boil.
  5. Mix in the rest of the milk and cornstarch. Whisk until boiling and thick, about 1 minute.
  6. Mix in the saved mushrooms and sprinkle with salt and pepper.
  7. When ready to serve, top with parsley.

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