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.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 - (1 cup) servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

81 calories; protein 4.6g 9% DV; carbohydrates 9.6g 3% DV; fat 3.8g 6% DV; cholesterol 8.2mg 3% DV; sodium 560.9mg 22% DV. Full Nutrition
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Reviews (177)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2005
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 to make rice I added a handful of dry orzo to cook up as the soup simmered. I used my immersion blender to slighly puree a small amount of the soup which gave an illusion of creaminess; but still left it very chunky. Read More
(97)

Most helpful critical review

Rating: 3 stars
12/05/2012
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 tasty broth with ample mushrooms. In reading the 84 reviews, it seemed to have a high percentage of reviewers deviating from the written recipe which makes one wonder whether to follow along and whether the rating is sound since they didn’t taste the real deal. Prepared the recipe as written, and in retrospect, wish we had adopted some of the changes others had made. We would probably not make this again unless there were dietary reasons to do so. Read More
(27)
218 Ratings
  • 5 star values: 153
  • 4 star values: 47
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
04/27/2005
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 to make rice I added a handful of dry orzo to cook up as the soup simmered. I used my immersion blender to slighly puree a small amount of the soup which gave an illusion of creaminess; but still left it very chunky. Read More
(97)
Rating: 5 stars
01/13/2007
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 and leeks used about 3 pounds mushrooms (white/crimini/shitake) added garlic to the onion/celery mixture a couple of sprinkles of beef boullion granules and a few dashes hot sauce. Thanks for a wonderful recipe! Read More
(50)
Rating: 5 stars
01/13/2011
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 husband said it was great as is. Read More
(38)
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Rating: 3 stars
12/04/2012
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 tasty broth with ample mushrooms. In reading the 84 reviews, it seemed to have a high percentage of reviewers deviating from the written recipe which makes one wonder whether to follow along and whether the rating is sound since they didn’t taste the real deal. Prepared the recipe as written, and in retrospect, wish we had adopted some of the changes others had made. We would probably not make this again unless there were dietary reasons to do so. Read More
(27)
Rating: 5 stars
08/18/2004
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 about half then mixed it with the other. Yummy! Read More
(24)
Rating: 5 stars
12/15/2008
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 wine. It really perked up! This is a very healthy and satisfying soup. Low in fat and calories. Thanks! Read More
(16)
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Rating: 5 stars
05/27/2010
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. Read More
(16)
Rating: 5 stars
02/10/2005
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 can of beef gravy instead of the chicken broth. The rest was the same. Other's like it pured but I prefered it chunky. I will Definately make it again and again. Read More
(16)
Rating: 5 stars
10/08/2007
When followed to the 'T ' the recipe is great for what it offers. It has a great blend of everything - flavor freshness and uninhibited ingredients. I deviated slightly because I don't like leeks and there was no celery so I just subbed other vegies. I pureed half the pot for thickness because my fiance won't eat "thin" soup. I liked it with the wild rice and parsley. I might try it with barley next time. Great soup! Read More
(15)
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