Even though we are in the midst of summer heat, I came across a super amazing Mushroom Soup Recipe at Season with Spice.

It simply looked too good not to try, and I happened to have a lot of extra mushrooms in the fridge, so despite the 96 degree temperature outside, I got to work re-working her recipe into something more Weight Watchers friendly. I nixed a few fattening ingredients and used my good-old-reliable-use-it-in-just-about-everything ingredient, nonfat Greek yogurt as a substitute for the heavy cream.

I was very happy with how well it turned out – creamy, light, and perfectly seasoned.

The addition of the white wine gave it more of a luxe feel, and the nutmeg in this mushroom soup has such a nice “holiday” taste that I would make this as an appetizer for Christmas or Thanksgiving dinner. Since we are nowhere near those holidays now, I served this with a light, low calorie sandwich recipe for a perfect and healthy lunch.

And at just 1 Point per serving, this healthy mushroom soup recipe is a great way to help fill you up before a meal without sacrificing a lot of Weight Watchers Points.


mushroom soup

Mushroom Soup Recipe

A healthy and creamy mushroom soup recipe that makes a wonderful side to any meal. With just 1 Point per serving, it’s a delicious and guilt-free soup that’s easy to make and helps fill you up.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Calories 75 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 8 oz mushrooms - 1 package, finely chopped
  • 1 cup fat free vegetable broth
  • ¼ cup white wine
  • 4 cloves garlic - minced
  • 1 tbsp light butter - I used Brummel & Brown
  • 1 tbsp fresh thyme
  • 1 tsp nutmeg
  • 1 tsp Worcestershire sauce
  • ½ cup fat free milk
  • ½ cup plain - non-fat Greek yogurt at room temp

Instructions
 

  • Generously pray a medium sized sauce pan with nonfat cooking spray, and set over medium heat. Add in the garlic, and butter and sauté until garlic becomes fragrant.
  • Add in the wine and mushrooms and sauté for another 3-5 minutes.
  • Stir in broth, Worcestershire sauce, and thyme. Cook, stirring occasionally until broth boils, then reduce heat and let simmer for 10 minutes.
  • Stir in milk and nutmeg, and then season with salt and pepper to taste.
  • Remove from heat, let sit for 2 minutes, and then stir in yogurt. Stir constantly until well blended.
  • Divide evenly amongst 4 small bowls and serve immediately.

Nutrition

Serving: 0.75 cupCalories: 75 kcal (4%)Carbohydrates: 6 g (2%)Protein: 5 g (10%)Fat: 0 gFiber: 0 g
Tried this recipe?Let me know how it was!

7 Comments

  1. I wasn’t worried about making mine vegitarian or fat free so I used chicken broth, sour cream instead of yogurt, and regular butter and vitamin d milk. It turned out great! I also double the amount of mushrooms to make it hardier.

  2. Jacqueline Reply

    Do you really add the wine with the mushrooms… or should the mushrooms be sauted before any liquid goes in. Love this site !

  3. Just an FYI – regular Worcestershire is not vegetarian, but you can find similar vegetarian/vegan brands without the anchovies.

  4. This sounds great! Do you have any suggestions for seasoning it for someone (like me) that isn’t a big fan of nutmeg in savory foods? Thanks.

  5. I don’t like Greek yogurt, do you think you could sub fat free half and half?

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