Cream of Mushroom Soup

7 50 53
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 12
Cream of Mushroom Soup
Health Highlights


1 tbsp Vegetable oil
2 clove(s) Garlic (chopped)
1 tbsp Thyme, fresh (chopped or 1 tsp dried)
908 gm Cremini (Italian) mushroom (sliced - can use button mushrooms)
4 cup Chicken broth (stock) (can use vegetable stock or water)
1 can(5oz) Evaporated milk, Carnation
1 pinch Salt (to taste)


Heat oil on medium heat in a large ( 4L/16 cup) pot.

Cook garlic and thyme for 5 minutes, until wilted.

Add mushrooms, cook on medium heat for 5-7 minutes until mushrooms have cooked down.

Add stock, bring to a boil, cover, lower heat and cook for 20 minutes.

Puree in blender.

Return to pot.

Stir in can of Carnation® and heat soup.

Taste and adjust salt if necessary.


Put your own spin on the classic by adding 3 chopped leeks. Don’t forget to chop off the dark green tops on the leeks as they can have a very bitter taste.

If your household isn’t a huge fan of mushrooms, you can very easily turn this recipe into Cream of Leek soup by removing the mushrooms and adding a couple of potatoes to the pot!

Nutrition Facts

Per Portion

Calories 53
Calories from fat 19.9
Calories from saturated fat 8.1
Total Fat 2.2 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.3 g
Cholesterol 4.9 mg
Sodium 319 mg
Potassium 398 mg
Total Carbohydrate 5.2 g
Dietary Fiber 0.5 g
Sugars 3.1 g
Protein 3.3 g

Dietary servings

Per Portion

Vegetables 2.0

Energy sources