Cream of Mushroom Soup – Without the Cream

Cream of Mushroom Soup - Without the Cream

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cuisine High Fiber, Low Sodium, Mediterranean, Soup
Servings 6 People


  • 450 g Potatoes Peeled and cut into 1cm cubes
  • 3 Tbsp Reduced Fat Margarine
  • 2 pcs Large Carrots Chopped, 180g each
  • 1 pc Large Onion Chopped, 180g
  • 1 tsp Minced Garlic
  • 450 g Mushrooms with Stems Coarsely chopped
  • 1/4 cup Dry Sherry
  • 1 1/2 cup Low-fat Milk
  • 1 cup Chicken Stock
  • 1/2 tsp Dried Thyme Leaves
  • 1 pinch Ground Black Pepper


  • In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside.
  • In a large non stick frying pan melt margarine over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook and stir until mushrooms are tender, about 5 minutes.
  • Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside.
  • In a food processor place potatoes and remaining mushroom mixture from frying pan. Process until smooth. Pour into saucepan. Add milk, chicken stock, thyme, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.


Calories :177
Kilojoules :740
Fat :6
Carbohydrate :22
Protein :9
Cholesterol :3.5
Sodium :185
Saturated Fat :1.5
Fiber :4.5
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