Cream of Mushroom Soup with Croutons Cream of Mushroom Soup with Croutons

Author: Canadian Living

Per serving
Restaurant cost $4.50
To make $1.88
Savings $2.62

Healthy Lunch Tip: Restaurant soups can contain as much as 1,000 mg of sodium per bowl. The sodium in our homemade version is reduced by more than half of the average restaurant serving by using sodium-reduced chicken broth and less salt.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2009


Multigrain Garlic Croutons:


In bowl, soak dried mushrooms in 1 cup (250 mL) boiling water; set aside.

Meanwhile, in large saucepan, heat oil over medium heat; cook leeks, thyme, salt, dillweed and pepper, stirring occasionally, until softened, about 6 minutes.

Add potatoes and fresh mushrooms; cook, stirring, for 3 minutes.

Stir in broth, mustard, dried mushrooms with liquid and 6 cups (1.5 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 30 minutes. Let stand for 10 minutes.

Multigrain Garlic Croutons:
Meanwhile, in bowl, toss together bread cubes, butter, garlic and parsley. Spread on foil-lined baking sheet; bake in 375°F (190°C) oven until crisp and golden, 15 to 20 minutes. (Make-ahead: Store in airtight container for up to 4 days.)

In blender, purée soup in batches; transfer to clean pot. (Make-ahead: Refrigerate in airtight container for up to 4 days or freeze for up to 1 month.)

Stir in cream; heat over medium heat until steaming but not boiling. Serve with croutons sprinkled over top.

Nutritional facts Per each of 8 servings: about

  • Sodium 443 mg
  • Protein 4 g
  • Calories 162.0
  • Total fat 8 g
  • Potassium 332 mg
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g


  • Iron 11.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 4.0
  • Vitamin C 10.0
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Cream of Mushroom Soup with Croutons