Photo of Cream of  Mushroom Soup by WW

Cream of Mushroom Soup

Points® value
Total Time
27 min
13 min
14 min
Some dieters steer clear of cream-based soups because their PointsPlus soar through the roof.


Olive oil cooking spray

1 spray(s)

Cremini mushrooms

16 oz, or button mushrooms, sliced

Uncooked leek

½ cup(s), chopped

Dried thyme

1 tsp(s)

Reduced-sodium chicken broth

2 cup(s), fat free

Reduced-calorie margarine

2 tbsp(s)

All-purpose flour

2 tbsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Fat free evaporated milk

12 oz


  1. Coat a large saucepan with cooking spray and set pan over medium-high heat. Add mushrooms and leeks and sauté, stirring frequently, until mushrooms are tender and releasing juice, about 3 minutes; add thyme and stir to coat vegetables. Add broth and bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes.
  2. Working in batches, transfer mixture to a blender and puree until almost smooth, leaving some mushrooms in larger pieces; set aside.
  3. Melt margarine in the same saucepan over medium heat; add flour, salt and pepper and whisk until smooth and thick, about 1 to 2 minutes. Gradually add milk and bring mixture to a boil, stirring constantly with a whisk to prevent clumping. Return mushroom mixture to pan, stir to blend and simmer 1 minute to heat through. Yields about 1 cup per serving.