Portobello Mushroom Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 5.4g
  • Saturated fat: 3.2g
  • Protein: 3.0g
  • Carbohydrate: 12.0g
  • Fiber: 1.3g
  • Cholesterol: 17mg
  • Iron: 1.2mg
  • Sodium: 602mg
  • Calcium: 68mg


  • 1 tablespoon light stick butter
  • 2 portobello mushroom caps, sliced and halved (about 8 ounces)
  • 3/4 cup chopped green onions
  • 2 tablespoons all-purpose flour
  • 1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup low-fat sour cream
  • 1/2 cup fat-free half-and-half


  1. Melt butter in a Dutch oven over medium-high heat. Add mushrooms, and cook, stirring constantly, 3 to 5 minutes or until tender. Add green onions, and cook 2 minutes.
  2. Whisk together flour, broth, salt, and pepper in a medium bowl; add to mushroom mixture, stirring well to combine. Bring to a boil, and cook, uncovered, 1 minute. Remove from heat.
  3. Combine sour cream and half-and-half in a small bowl, stirring until well blended. Stir into mushroom mixture, and cook, uncovered, over low heat, stirring often, 12 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup)
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