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Mushroom Soup

9 INGREDIENTS • 4 STEPS • 20MINS

Mushroom Soup

Recipe

4.5

11 ratings
Community Pick
Community Pick
This is mushroom soup for hardcore mushroom lovers. No cream of anything is involved.
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This is mushroom soup for hardcore mushroom lovers. No cream of anything is involved.
author_avatar
Healthy-ish
Hi! I'm Nevine, a self-proclaimed foodie and Wellness Coach. I’m a firm believer in the power of food to heal and nourish, but that eating healthy doesn't have to be complicated or restrictive. Enjoy!
https://healthyish.me/

20MINS

Total Time

$0.62

Cost Per Serving

Ingredients

Servings
4
us / metric
Mushroom
200 g
Mushrooms
Chicken Stock
480 mL
Chicken Stock
Garlic
1 clove
Garlic
Onion
1 Tbsp
Onion, minced
Oil
1 Tbsp
Oil
Bay Leaf
1
Bay Leaf
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Fresh Rosemary
to taste
Fresh Rosemary
or Thyme

Nutrition Per Serving

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Calories
87
Fat
5.1 g
Protein
4.2 g
Carbs
6.7 g
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author_avatar
Healthy-ish
Hi! I'm Nevine, a self-proclaimed foodie and Wellness Coach. I’m a firm believer in the power of food to heal and nourish, but that eating healthy doesn't have to be complicated or restrictive. Enjoy!
https://healthyish.me/

Cooking Instructions

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step 1
Chop Mushrooms (200 g).
step 1 Chop Mushrooms (200 g).
step 2
Sauté the mushrooms, Garlic (1 clove), and Onion (1 Tbsp) in Oil (1 Tbsp) for a couple of seconds until softened.
step 2 Sauté the mushrooms, Garlic (1 clove), and Onion (1 Tbsp) in Oil (1 Tbsp) for a couple of seconds until softened.
step 3
Add Chicken Stock (480 mL), Bay Leaf (1), Fresh Rosemary (to taste), Salt (to taste), and Ground Black Pepper (to taste) to the pot and simmer over medium-high heat for 10 minutes.
step 3 Add Chicken Stock (480 mL), Bay Leaf (1), Fresh Rosemary (to taste), Salt (to taste), and Ground Black Pepper (to taste) to the pot and simmer over medium-high heat for 10 minutes.
step 4
Discard the bay leaves and rosemary. Set aside a couple of mushroom pieces and puree the rest in the blender.
step 4 Discard the bay leaves and rosemary. Set aside a couple of mushroom pieces and puree the rest in the blender.
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