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This healthy cream of mushroom soup is made with no cream but still tastes just as creamy and yummy as the original. But, this one’s without the calories!

Cream of Mushroom Soup

Healthy Cream of Mushroom Soup. Actually made with no cream but still tasting just as creamy!
Course Lunch
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 176kcal
Author Neil


  • Low cal cooking spray
  • 1 medium onion diced
  • 2 medium potatoes peeled and diced
  • 250 g white mushrooms chopped
  • 1 L chicken or vegetable stock
  • 350 ml skimmed milk
  • 1 tbsp corn flour mixed with 2 tbsp. cold water
  • Salt and pepper
  • Some extra mushrooms left over for garnish
  • 1 tbsp chopped parsley


  • Spray the bottom of a large saucepan, 5 times, with the low cal cooking spray. Turn on a high heat under the saucepan and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
  • Add the diced onion and soften it, stirring continuously for about 4 – 5 minutes, then add the diced potato and the chopped mushrooms. Stir for a further 3 – 4 minutes.
  • Add the stock and simmer together for 20 minutes until the potatoes are soft. Remove from the heat.
  • When the soup has cooled, blitz it in a blender / food processor and return to the pan.
  • Add the milk, the corn flour, and then stir to thicken. Add more corn flour (mixed in cold water first) if a thicker consistency is required.
  • Season to taste and then serve garnished with the mushrooms and parsley.


Calories: 176kcal | Carbohydrates: 25.9g | Protein: 9.3g | Fat: 4.2g | Saturated Fat: 1.7g | Cholesterol: 11.1mg | Sodium: 322.1mg | Fiber: 2.5g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 23.9mg | Calcium: 90mg | Iron: 1.3mg