Creamy Mushroom Soup
Nutrition Diva shares a healthy creamy mushroom soup recipe, thanks to one of her avid fans.
Monica Reinagel, MS, LD/N, CNS
Nutrition Diva listener Tracy Haskayne recently sent me her quick and easy recipe for healthy, homemade mushroom soup. It looks so good, I thought I’d share it with you—along with a nutritional analysis.
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1 pound mushrooms (any type), cleaned and sliced
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2 onions, chopped
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1 garlic clove, minced
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Olive oil
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4 cups low-sodium vegetable stock
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8 ounces low-fat fromage frais or low-fat cream cheese
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Salt and pepper
In a large saucepan, sauté mushrooms, onions, and garlic in olive oil over medium heat until onions are soft and translucent (about 10 minutes). Add stock, salt and pepper to taste, and simmer for 10-15 minutes. Transfer soup to a blender and puree till smooth. Add fromage frais or cream cheese and blend again. Return soup to pot, add salt and pepper if needed and reheat to serving temperature. (Do not boil).
Serves 4.
Each serving provides: 190 calories, 10g fat (5g saturated fat), 17g carbohydrate (3g fiber), 8g protein.
Related content: Why Mushrooms are Good For You
Mushroom Soup image courtesy of Shutterstock
About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.