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Cream of Mushroom Soup

A warm soup to drink a cold rainy day with your family


  • Skim Milk 1 1/2 cups
  • Sour Cream, Reduced Fat 1/4 cup
  • Extra Virgin Olive Oil 1 tablespoon
  • Portobello Mushrooms 3/4 pounds
  • Onion, medium 1 each
  • Salt 1/4 teaspoon
  • Pepper 1/4 teaspoon
  • Paprika 1 teaspoon


Adults: Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and onion, and cook, stirring, until softened and any liquid released has evaporated.
Together: Season with the salt, pepper and paprika. Add the milk and bring to a simmer, then simmer on low until mushrooms are tender, about 15 minutes. Carefully puree three-quarters of the mixture in a blender until smooth.
Adults: Return to the saucepan and heat through, about 1 minute. Divide the soup among serving bowls, and top each with a tablespoon of sour cream. *Thinly slice mushrooms and dice onion

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About this Recipe
  • Serves: 4
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
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