Vegetarian Cream of Mushroom Soup
45 mins (prep 15, cooking 30)
14 ingredients
8-10 servings
This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!

Categories:  <-60-mins , mushroom , easy , vegetarian , soups-&-stews , bisques~cream-soups , vegetable , time-to-make ,
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Serving Size (182.51 g)
Servings 8
Amount per Serving
Calories 46.39 Calories from Fat 29.16
% Daily Value *
Total Fat 3.24g 39.9%
Saturated Fat 1.94g 77.45%
Trans Fat 0.12g %
Cholesterol 7.95mg 21.2%
Sodium 31.51mg 10.5%
Total Carbohydrate 3.43g 9.14%
Dietary Fiber 0.78 g 24.98%
Sugars 1.14 g %
Protein 2.08g 33.21%
Vitamin A 92.63IU% Vitamin C 1.42mg%
Calcium 8.12mg% Iron 0.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped leek, dried thyme, vegetable bouillon, low-fat milk, chopped parsley, salt & pepper