Photo of Cream of mushroom soup by WW

Cream of mushroom soup

Points® value
Total Time
39 min
20 min
19 min
This soup only tastes rich thanks to evaporated skim milk. Make variations with any of your favorite veggies such as peas, zucchini, asparagus or broccoli.


Cooking spray

1 spray(s)

Uncooked leeks

1 cup(s), chopped


2 rib(s), medium, chopped


2 clove(s), minced

Button mushrooms

1 pound(s), sliced

Fat free chicken broth

3 cup(s), reduced-sodium

Fat free evaporated milk

¾ cup(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks, celery and garlic; sauté until soft, about 3 minutes. Add mushrooms; sauté until they release juice, stirring frequently, about 5 minutes.
  2. Add broth to pan and bring to a boil; reduce heat to low, cover and simmer 10 minutes.
  3. Remove pan from heat and puree soup in saucepan using an immersion blender. Or puree soup in batches in a blender until smooth (be careful not to splatter the hot liquid) and then return to saucepan.
  4. Add milk to pan and simmer 1 minute to heat through. Remove from heat and season to taste with salt and pepper. Yields about 1 1/2 cups per serving.