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.

gloreyb
prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • 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

227.52 calories; 7.1 g protein; 38.14 g carbohydrates; 6.56 g fat; 15.58 mg cholesterol; 806.83 mg sodium.Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Tricia
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!
(1)

Most helpful critical review

Tricia
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!
(1)
2 Ratings
  • 5 Rating Star 2
Tricia
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!
(1)
AmySioux
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!