Cream of Mushroom Soup II Recipe

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Cream of Mushroom Soup II
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  1. Thinly slice the mushroom caps, discarding the stalks.
  2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
  3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 353.23 Kcal (1479 kJ)
Calories from fat 170.14 Kcal
% Daily Value*
Total Fat 18.9g 29%
Cholesterol 2.46mg 1%
Sodium 1311.45mg 55%
Potassium 892.11mg 19%
Total Carbs 40.56g 14%
Sugars 13.27g 53%
Dietary Fiber 4.05g 16%
Protein 9.61g 19%
Vitamin C 10.2mg 17%
Vitamin A 0.1mg 5%
Iron 4.5mg 25%
Calcium 51.3mg 5%
Amount Per 100 g
Calories 77.95 Kcal (326 kJ)
Calories from fat 37.55 Kcal
% Daily Value*
Total Fat 4.17g 29%
Cholesterol 0.54mg 1%
Sodium 289.39mg 55%
Potassium 196.86mg 19%
Total Carbs 8.95g 14%
Sugars 2.93g 53%
Dietary Fiber 0.89g 16%
Protein 2.12g 19%
Vitamin C 2.3mg 17%
Iron 1mg 25%
Calcium 11.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
  • 10

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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