Creamy Mushroom Soup

Creamy Mushroom Soup

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 4


1/4 tsp Black pepper (freshly ground)
4 tbsp Margarine
5 sprig Parsley, fresh
5 potato Potato
1/2 tsp Salt
3/4 cup Sour cream, 14% M.F. (or you could use milk instead)
6 cup Water
4 cup whole White mushrooms
1 medium Yellow onion


Boil the water, put peeled and cut potato into quarters and cook until ready.

Finely chop the onion. In a skillet, melt the margarine and add the onions. Sauté until golden, add sliced ​​mushrooms and a couple of tablespoons of water from the potatoes, stir-fry.

When the potatoes are cooked, add onions and mushrooms, season with salt and cook for 5 minutes. Separate the vegetable broth and the vegetables. Place the broth in a separate pot. Blend the vegetables separately and add back into the broth. Carefully add sour cream, put on the heat and bring to a boil.

Pour into hot soup bowls, garnish with parsley and freshly ground black pepper.

Nutrition Facts

Per Portion

Calories 346
Calories from fat 165
Calories from saturated fat 53
Total Fat 18.3 g
Saturated Fat 5.9 g
Trans Fat 0.8 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 7.1 g
Cholesterol 15.1 mg
Sodium 450 mg
Potassium 1182 mg
Total Carbohydrate 35 g
Dietary Fiber 4.4 g
Sugars 4.5 g
Protein 10.0 g

Dietary servings

Per Portion

Milk Alternative 0.9
Vegetables 4.5

Energy sources

Recipe from:
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