Lighter Cream of Mushroom Soup


  • 8 oz. mushrooms
  • 4 tbsp. butter, divided
  • 1 medium onion, chopped
  • 1/4 cup flour
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 1 1/4 cups water
  • 1 (10.75 oz.) can condensed chicken broth (use vegetable broth for Lent)
  • 1 tsp. Worcestershire (optional)
  • 1 cup fat-free half-and-half
Slice the mushrooms to measure 1 cup. Chop remaining mushrooms into small pieces.

In 3-quart saucepan, melt 2 tbsp. butter over medium heat. Cook the sliced mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Remove mushrooms with slotted spoon.

Add remaining 2 tbsp. butter to the saucepan. Cook and stir chopped mushrooms and onion until onion is tender. Sprinkle with flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Stir in water, broth and Worcestershire. Heat to boiling, stirring constantly. Boil 1 minute. Stir in half-and-half and sliced mushrooms. Heat just until hot (do not boil).

by The Savvy Kitchen