-
-
My review
Mushroom Soup Without Cream
KitKat
"A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 81 calsOriginal recipe yields 8 servings (8 - (1 cup) servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
- Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.
Footnotes
- Notes
- If you do not use leeks, increase the amounts of the other vegetables or add your favorites. Dried thyme may be used in place of the fresh. Add your favorite herbs with or in place of the thyme.
- For a smoother texture, you may puree the soup after it has simmered the final 30 minutes, I prefer to serve it as is.
- Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been pureed.
Nutrition Facts
Per Serving: 81 calories; 3.8 g fat; 9.6 g carbohydrates; 4.6 g protein; 8 mg cholesterol; 561 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 150186 Ratings
-
-
-
-
-
Most helpful positive review
4/27/2005
One of the best mushroom soups I've ever tried! Because garlic is good in almost everything I added three cloves of freshly chopped garlic when I sauteed the veggies; and because I was too lazy...
Most helpful critical review
11/30/2012
This was good, and certainly a healthy dish as written. It would be a good choice for someone wanting to eat lighter fare, and possibly wanting to reduce calorie intake. Essentially, this is a t...
Most helpful
Most positive
Least positive
Newest
4/27/2005
One of the best mushroom soups I've ever tried! Because garlic is good in almost everything I added three cloves of freshly chopped garlic when I sauteed the veggies; and because I was too lazy...
1/13/2007
A wonderful mushroom soup recipe full of flavor without the fat! Truly an excellent base that can be changed up tons of different ways to suit your personal preferences. I omitted the carrots an...
1/12/2011
This was great! I didn't have any leeks, so I left them out, and the only thing I added that was different was a packet of onion-mushroom soup mix. I may try some white wine next time, but my hu...
11/30/2012
This was good, and certainly a healthy dish as written. It would be a good choice for someone wanting to eat lighter fare, and possibly wanting to reduce calorie intake. Essentially, this is a t...
8/17/2004
This soup is very tasty. I use a vegetable broth or stock. It is the perfect vegetarian soup. I tried it pureed and not. I can't decide which I like better. Last time I made it, I pureed ab...
5/26/2010
I make this soup quite often and it's always a hit. I cook it as written. Great with garlic bread and a nice chianti.
12/14/2008
This is a delicious soup. I made it as described with the addition of garlic. When finished I thought that it was really good but needed a little help. I added a bit of beef stock and some red w...
2/10/2005
ohmygod...what a great soup. The few changes I made were cabbage instead of leeks( I didn't have any) added a tad of garlic, white button and portabella mushrooms, 2 can's veggie broth and a ...