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Skinny Cream of Mushroom Soup
Skinny Cream of Mushroom Soup is a guilt-free way to enjoy a deliciously rich and creamy soup. You'll be licking the bowl, it's that good!
Course
Main Dish
Cuisine
American
Keyword
cream of mushroom soup
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
178
kcal
Author
Aubrey
Ingredients
2
tablespoons
olive oil
1
yellow onion
peeled and diced
4
cloves
garlic
minced
8
ounces
baby bella mushrooms
sliced
8
ounces
baby bella mushrooms
chopped
1
teaspoon
salt
1
teaspoon
pepper
2
teaspoons
dried sage
1
teaspoon
fresh rosemary
chopped (or 1/4 tsp dried)
3
tablespoons
all-purpose flour
1
cup
dry white wine
1
cup
Greek yogurt
3
cups
chicken broth
(or vegetables stock)
Salt and pepper
to taste
Flat-leaf parsley
chopped, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and cook until softened, about 2-3 minutes.
Add garlic and cook additional 1-2 minutes, stirring so it doesn't burn.
Add all mushrooms and sautee. Stir in salt, pepper, sage, and rosemary. Allow to cook for 2-3 minutes.
In a small bowl, whisk together flour and wine until all lumps are gone. Stir into pot and cook for 3-4 minutes.
In a medium bowl, whisk together 1 cup chicken stock with Greek yogurt. Stir Greek yogurt mixture and remaining chicken stock into the pot.
Bring to a boil and then reduce to a simmer. Allow to simmer at least 30 minutes, stirring occasionally.
Portion into bowls and serve warm. Garnish with fresh chopped parsley, if desired.
Nutrition
Calories:
178
kcal
|
Carbohydrates:
15
g
|
Protein:
9
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
579
mg
|
Potassium:
575
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin C:
2
mg
|
Calcium:
65
mg
|
Iron:
1
mg