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Creamy Mushroom Soup

Posted on December 24, 2017 | No Comments on Creamy Mushroom Soup

Give your classic soup a twist by preparing it without the cream that everyone is accustomed to.  Instead, add more mushrooms that will increase the flavor.  Play around with other mushrooms that are available for the season.  The secret to this great-tasting soup is a good vegetable stock base.  It may take some time to make but can be used for a long time in the freezer.

Yield: 2 portions

Ingredients: Vegetable Stock (Base)

  • 1 tablespoon olive oil
  • 1 piece Onion, peeled and sliced
  • 1 stalk celery, cut into 1″ segments
  • 1 piece carrot, peeled and sliced
  • 2 teaspoons thme, dried
  • 1 teaspoon sage
  • 1 bunch flat leaf parsley
  • Freshly ground black pepper
  • 1 1/2 liters water


  1. Heat olive oil in a casserole.
  2. Saute onions, celery and carrots for 5 minutes.
  3. Add in thyme, sage and parsley.  Mix into vegetables and cook for another 2 minutes.
  4. Add water and bring mixture to a boil.
  5. Lower heat to a simmer and cook for 30 minutes.
  6. Taste and adjust seasoning. Season with freshly ground black pepper only
  7. Strain stock and set aside vegetable stock for future use.

Ingredients: Mushroom Soup

  • 1 tablespoon unsalted butter
  • 1/2 piece onion, chopped
  • 1/4 cup fresh button mushrooms, sliced
  • 1/4 cup fresh shiitake mushroom, sliced
  • 1 tablespoon all purpose flour
  • 2 cups vegetable stock, heated
  • 1 tablespoon plain low fat yogurt


  1. Saute butter over low fire and add onions.
  2. Add mushrooms and saute.
  3. Add flour on top and stir until mixture dries up.
  4. Add vegetable stock and let mixture thicken.
  5. Season with pepper if needed.
  6. Transfer to blender/food processor and puree.
  7. Pour mixture into 2 bowls and top with yogurt.

Nutrition Facts Per Serving:

  • Calories (kcal) 249
  • Carbohydrates (g) 43
  • Protein (g) 8
  • Fat (g) 5

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