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Rating: 4.16 stars
25 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Very light cream of mushroom soup, no cream added but still tastes creamy.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.

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  • Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.

Nutrition Facts

188 calories; protein 9.6g; carbohydrates 26.5g; fat 5.3g; cholesterol 14.8mg; sodium 324.7mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2017
I used skim milk, so I used 1 cup of milk (instead of 1/2 cup) and 1 cup of water (not 1-1/2 cups). This soup surprised the heck out of me because its “skinny” ingredients (and I even used skim milk) tasted a bit decadent and was filling. I used Wondra® flour and whisked it into the water-milk mixture to be sure I had no lumps in the soup. My cubed potatoes were small size, so they were tender in fewer than 20 minutes. The bacon on its own is a subtle layer of flavor, but this is just a good combination of ingredients. This was lunch today, and my hubby enjoyed it as much as I did. We love mushroom soup, I’ve tried a lot of recipes, and this one ranks right up there with the best where I’ve used heavy cream or half-and-half. And thanks, yajuwen, for quantifying every line item for this soup (well-written), so there’s no guessing involved; this one’s a keeper! ••••• UPDATE 4.18.17 ••••• Had no fresh thyme, so I just used dried which worked fine. Whenever I get a craving for decadent cream of mushroom soup, I head to this recipe. It simply never lets me down, and yet, I can enjoy it guilt free! Read More
(16)

Most helpful critical review

Rating: 3 stars
11/14/2015
It is good, but not much flavor. I did use much more than 1 cup of mushrooms. I also did 1 cup milk 1 cup water and added water as needed. Read More
(4)
25 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/18/2017
I used skim milk, so I used 1 cup of milk (instead of 1/2 cup) and 1 cup of water (not 1-1/2 cups). This soup surprised the heck out of me because its “skinny” ingredients (and I even used skim milk) tasted a bit decadent and was filling. I used Wondra® flour and whisked it into the water-milk mixture to be sure I had no lumps in the soup. My cubed potatoes were small size, so they were tender in fewer than 20 minutes. The bacon on its own is a subtle layer of flavor, but this is just a good combination of ingredients. This was lunch today, and my hubby enjoyed it as much as I did. We love mushroom soup, I’ve tried a lot of recipes, and this one ranks right up there with the best where I’ve used heavy cream or half-and-half. And thanks, yajuwen, for quantifying every line item for this soup (well-written), so there’s no guessing involved; this one’s a keeper! ••••• UPDATE 4.18.17 ••••• Had no fresh thyme, so I just used dried which worked fine. Whenever I get a craving for decadent cream of mushroom soup, I head to this recipe. It simply never lets me down, and yet, I can enjoy it guilt free! Read More
(16)
Rating: 5 stars
01/08/2016
Wow! This is really good and your right it's very creamy. It's great as it is it's also good using vegetable broth instead of water. Thank you for sharing. Read More
(5)
Rating: 3 stars
11/14/2015
It is good, but not much flavor. I did use much more than 1 cup of mushrooms. I also did 1 cup milk 1 cup water and added water as needed. Read More
(4)
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Rating: 5 stars
04/19/2017
Delicious soup. One would never know that this is 'skinny'. Quick easy and simple to make. Read More
(1)
Rating: 5 stars
05/10/2020
I didn’t have milk so I used fat-free half and half. Used slightly more dairy than water. Added a couple of tablespoons of Cream Sherry. Delicious and decadent tasting! I’m going to try using it as a base for clam chowder in the future! Read More
(1)
Rating: 4 stars
03/02/2016
This soup didn't agree with my taste. I shared the soup with 3 coworkers who typically enjoy cream-based soups. They said they really loved the soup. They said it was very tasty and flavorful which i why I gave the recipe 4 stars. Read More
(1)
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Rating: 4 stars
12/30/2017
Made this a couple days ago for Christmas and will definitely make again! The only changes I would make are adding vegetable broth instead of water and putting in many more mushrooms for a complete flavour. Not much taste otherwise though in all very good skinny yet creamy soup! Read More
(1)
Rating: 3 stars
02/01/2018
My mistake. Followed recipe closely except did not have any potatoes so used boxed mashed. Added far too much and the soup turned to mush!! I now can see how a few chopped russets would be far more tasty! Well will make it again. Thanks for the recipe. Read More
(1)
Rating: 4 stars
01/13/2018
It seemed like more potato than mushroom soup even after I added extra mushrooms. Next time I'll mash up the potatoes and add a little more seasoning. My husband gave it thumbs up. Read More