A great soup to quickly make before work. Puree it and put it in a mason jar for lunch. Bonus, no cream but it is thick and hearty.

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.

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  • Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.

  • Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.

Cook's Note:

Just take the cover off and put the jar in the microwave at lunch to heat and then serve. If soup is too thick while re-heating, thin with water. Add a few crackers or a piece of bread and
you have a hearty lunch that beats fast food in calories and nutrition hands down.

Nutrition Facts

228 calories; protein 7.1g 14% DV; carbohydrates 38.1g 12% DV; fat 6.6g 10% DV; cholesterol 15.6mg 5% DV; sodium 806.8mg 32% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2016
WOW ... Made this right off the recipe, except used russets instead of reds. Smelled fabulous. I put up photo of soup before blending because it looks so good like that. May have it that way next time. Now for the taste. It was the balanced blend of flavors that makes this soup amazing. You taste the rich umami qualities of the mushrooms and the gentler flavors of the potatoes and seasonings. I think for folks who don't like mushroom texture this would be a great enhancement to many foods as the texture completely disappears. It is great as a soup and I'm going to use it as/in gravy, add-on for other soup, over veggies, in dips, over brown rice, pasta... : ) Thanks for this recipe! 5 Stars! Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2016
WOW ... Made this right off the recipe, except used russets instead of reds. Smelled fabulous. I put up photo of soup before blending because it looks so good like that. May have it that way next time. Now for the taste. It was the balanced blend of flavors that makes this soup amazing. You taste the rich umami qualities of the mushrooms and the gentler flavors of the potatoes and seasonings. I think for folks who don't like mushroom texture this would be a great enhancement to many foods as the texture completely disappears. It is great as a soup and I'm going to use it as/in gravy, add-on for other soup, over veggies, in dips, over brown rice, pasta... : ) Thanks for this recipe! 5 Stars! Read More
(3)
Rating: 5 stars
08/21/2018
I've been looking for a good mushroom soup recipe and found it in this one! I doubled the recipe so I could freeze some for a rainy day. Slight changes I made were to replace the butter with ghee chives with scallions vegetable broth instead of bouillon and I used a combination of red and purple potatoes and I never peel potatoes. I used a teaspoon of all the spices since I doubled the recipe. I threw in fresh minced garlic for kicks. Most definitely will make this again! Read More
Rating: 5 stars
11/05/2019
I have made this recipe twice in the last 3 days! It is fabulous. The only changes I made were that I used Shitake mushrooms for about 1/3 of the total mushrooms used vegetable broth instead of chicken broth and used a greater amount of mushrooms than the recipe calls for. This is a keeper! Thanks for posting. Read More
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