Low Fat Creamy Mushroom Soup

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Get it on Google Play


3 tbsp flour

4 cups water

4 tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)

5 oz shiitake mushrooms, sliced

8 oz baby bella, sliced

1 celery stalk

1 tbsp light butter (optional)


1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

2. Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

Bon Appetit!

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