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Tuesday, January 16, 2018

Mushroom Soup

This was a very hearty bowl of soup! I asked hubby after dinner if he liked it. His response was the last time he had mushroom soup it had come out of a can and my version was much better. 

That's high praise! LOL


  • 3 tbsp butter
  • 1 1/2 lbs of mushrooms (I used Baby Bella)
  • 1 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 medium onion, roughly chopped
  • 2 ribs of celery, roughly chopped
  • 4 cloves of garlic
  • 2 tbsp flour
  • 3/4 cup white wine
  • 4 cups Swanson unsalted chicken broth
  • 2 tsp balsamic vinegar
  • 1/2 cup fat free half and half
  • parsley (optional)


  1. Heat 3 tbsp of butter in a pot over medium heat. 
  2. Add the mushrooms and cook until they are browned. Season with 1/2 tsp salt & 1/2 tsp pepper. 
  3. Add the onion, celery and garlic. Cook until the veggies are softened. 
  4. Sprinkle the veggies with flour, season with 1/2 tsp salt & 1/2 tsp pepper and stir to combine. 
  5. Make sure the veggies and flour are well combined. 
  6. Add the wine, stir. Let it cook for a few minutes then pour in the unsalted broth. Stir to avoid lumps and simmer for 20 minutes. 
  7. At this point, you can let it cool, transfer to a blender and puree or use an immersion blender, blend right in the pot, which is what I did. 
  8. Add the half and half, let it come to a simmer then add the balsamic vinegar. 

I left a few mushrooms aside to saute and place on top of the soup for aesthetics. You can also sprinkle some parsley if you so choose!

This makes 4 servings at 1-1/2 cups for 7 points or 6 servings at 1 cup for 4 points.

My husband and I both had 1-1/2 cups for dinner and the rest I froze for another week. 


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