Photo of Cream of mushroom soup by WW

Cream of mushroom soup

Total Time
34 min
20 min
14 min
Most health-conscious eaters steer clear of cream laden soups. By pureeing the mushrooms plus swapping evaporated milk for heavy cream, you can put this silky, smooth soup back on the menu. We recommend using an immersion blender for ease, but you could also blend the soup in batches using a blender. To use a blender, carefully fill the blender halfway full. Secure the lid onto the blender, remove the lid’s center piece, and cover the opening with a towel to let the steam escape. Feel free to use Shiitake mushrooms here. They’ll enhance this recipe with their bold meaty flavor.


Olive oil cooking spray

1 spray(s)

Cremini mushroom(s)

16 oz, or button mushrooms, sliced

Uncooked leek(s)

½ cup(s), chopped

Fresh thyme

1 tsp

Reduced-sodium chicken broth

2 cup(s)

Reduced-calorie margarine

2 Tbsp

All-purpose flour

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

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. Or puree in pot with an immersion blender; 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.