Cream of Mushroom Soup (Healthier Version)

I have never made cream of mushroom soup before but this was a successful attempt. I substituted the full-fat cream to a non-fat one (still loved it). It was simple, yet delicious. Also, I added some of my homemade garlic herb croutons that I made and bagged a couple of months ago. What an addition!


Cream of Mushroom Soup 

Total time: 30 minutes

Serves: 4



  1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it if desired. Set aside.
  3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste. 

Recipe taken from:

Lessons Learned: I didn’t use chicken stock because I wanted it to be that much more healthier (and because I didn’t have any stock is closer to the truth). I used water instead. I have to say that it was still very delicious and enjoyable. I had one bowl and thinking of going in for another. Simple and quick recipe. Can be adjusted in many ways I believe!