Cream of Mushroom Soup

Recipe

Soup, Chili & Stew
Cream of Mushroom Soup

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

5
Servings

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
2 tsp.Hy-Vee Select olive oil
1shallot, finely chopped
1large garlic clove, finely chopped
2(8 oz each) containers mushrooms, finely chopped
Hy-Vee sea salt, to taste
2(14 oz each) cans vegetarian vegetable broth
1 c.HealthMarket plain soy milk
Freshly ground Hy-Vee black pepper, to taste

Directions

  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add shallots, garlic, mushrooms and salt. Sauté for 15 minutes or until mushrooms are browned and tender.
  2. Stir in broth and bring to a simmer. Simmer, uncovered, for 10 minutes.
  3. If desired, puree the soup in a blender; return the soup to the pot. Reduce heat to medium-low and stir in soy milk. Heat through. Season to taste with salt and pepper.

Nutrition facts

Servings

80 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 790mg
  • Total Carbohydrates: 9g
  • Protein: 5g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 2%