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Mushroom Soup

  Olive oil 2 Tablespoon
  Carrots 1 Cup (16 tbs), peeled, sliced
  Mushrooms 2 Pound, chopped (maitake and shitake)
  Onions 1 Cup (16 tbs)
  Leeks 1 Cup (16 tbs)
  Celery 1⁄2 Cup (8 tbs), sliced
  Fresh thyme leaves 1 Teaspoon
  Kosher salt 1 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon, fresh ground
  Chicken stock/Vegetable stock 6 Cup (96 tbs)
  Chives 4 Teaspoon, minced

1. In a large soup pot, heat olive oil over medium heat. Add the carrots, onions, leeks, and celery and cook until tender.
2. Stir in thyme and mushrooms and cook.
3. Add vegetables stalk or chicken stalk and season with salt and pepper. Cover the lid and let it simmer.
4. When the mushrooms are cooked through, cool it and puree it in a blender.

5. Garnish it with chives and add some olive oil. Serve it hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 296 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 1276.7 mg53.2%

Total Carbohydrates 32 g10.5%

Dietary Fiber 4.9 g19.6%

Sugars 14 g

Protein 18 g35.1%

Vitamin A 121.5% Vitamin C 31.1%

Calcium 6.8% Iron 16.4%

*Based on a 2000 Calorie diet


Mushroom Soup Recipe Video