Creamy Mushroom Soup - Kraft Recipes Top
Comida Kraft
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Creamy Mushroom Soup

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Total Time

10 servings, 1 cup each

Discover comfort food at its best with our Creamy Mushroom Soup. This mushroom soup is chockfull of fresh mushrooms and other fresh vegetables.

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What You Need

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Make It

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  • Melt butter in large skillet on medium heat. Add mushrooms, onions and celery; cook 6 to 8 min. or until onions and celery are crisp-tender, stirring occasionally.
  • Remove 1 cup vegetable mixture; reserve for later use. Add potatoes, water, broth and pepper to remaining vegetable mixture in skillet; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender.
  • Add 1/3 of the potato mixture to blender; blend until smooth. Pour into large saucepan. Repeat with remaining potato mixture. Stir in reserved vegetable mixture.
  • Whisk in Neufchatel; cook 2 min. or until Neufchatel is completely melted and soup is heated through, stirring frequently. Stir in parsley.

Special Equipment Needed

Serving Suggestion

Serve this satisfying soup with a crisp green salad tossed with your favorite KRAFT Lite Dressing.


  • 10 servings, 1 cup each

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Since this great-tasting soup is made with better-for-you products, it can fit into your healthful eating plan.

Nutritional Information

Serving Size 10 servings, 1 cup each
Calories 90
Total fat 5g
Saturated fat 3g
Cholesterol 15mg
Sodium 160mg
Carbohydrate 8g
Dietary fiber 1g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I used 2# of mushrooms because I didn't need half pound left over, and I also used a quart of... I used 2# of mushrooms because I didn't need half pound left over, and I also used a quart of chicken stock and 14 oz of water (flipped them) and added a few cloves of garlic through a press to the veggies. Salt & freshly ground black pepper is a must. This was very tasty and a reasonably healthy way to enjoy a creamy soup.
Date published: 2015-11-05
Rated 5 out of 5 by from This was so fabulous. This was so fabulous. I shared it with a few people at work and they are requested the recipe. I will admit, I doubled the amount of mushrooms. I used baby bellas because they have such a good, smoky flavor.
Date published: 2012-03-10
Rated 5 out of 5 by from very good! very good! I added minced garlic for more flavor. Also a tsp. of chicken bullion.
Date published: 2011-02-11
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