An earthy, full of flavor soup, made with a combination of mushrooms, vegetables, seasonings and broth is just right for the start of Fall.
Pair this Healthy Mushroom Soup with a crusty loaf of No Knead Bread to soak up every last drop.
All around the world, soup is the language of comfort food. From Mushroom Soup and classic Tomato Soup, spicy soup recipes to mild, there is nothing like a hot bowl of soup to warm you down to your toes and make the day just a little better. It’s even better when that cup of soup, like this Healthy Mushroom Soup Recipe is full of flavor, packed with nutrients and is low calorie.
ARE MUSHROOMS GOOD FOR YOU?
Mushrooms are packed with good-for-you nutrients. Besides being a great source of fiber and protein, mushrooms are also a super anti-inflammatory food. They’re full of antioxidants, B vitamins, selenium for your liver and Vitamin D, which a lot of adults are deficient in. With almost no fat or carbs and only 15 calories per cup, mushrooms are a smart food choice for anyone on a low carb or low calorie diet.
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INGREDIENTS TO MAKE HEALTHY MUSHROOM SOUP
- Butter
- Carrots
- Celery
- Onion
- Mushrooms
- Minced Garlic – stash some organic minced garlic n the fridge for anytime a recipe calls for garlic.
- Vegetable Broth – great tasting organic broth and larger size for making large batches of sauces and soups
- Worcestershire Sauce
HOW TO STORE HEALTHY MUSHROOM SOUP
Mushroom soup can be stored in the refrigerator, in an airtight container, for up to 2 days. The taste deepens as the mushroom flavor steeps into the broth.
CAN YOU FREEZE MUSHROOM SOUP?
Yes, you can. Allow the prepared soup to cool completely, then ladle into freezer-safe containers or bags. Leave at least an inch at the top of containers to allow for expansion as the soup freezes. Will keep frozen for up to 2 months. Thaw in the refrigerator before re-heating.
Healthy Mushroom Soup Recipe
Ingredients
- 3 tbsp unsalted butter divided
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1 medium yellow onion diced
- 1 teaspoon garlic minced
- 8 ounces white mushrooms sliced
- 16 ounces cremini mushrooms sliced
- 5 cups vegetable broth
- 1 tbsp worcestershire sauce
Instructions
- In a large pot, over medium-high heat, melt 2 tablespoons butter. Add in carrots, celery and onions. Saute until just starting to soften, about 3 – 5 minutes. Add mushrooms, garlic and remaining butter. Continue cooking until mushrooms are tender, another 3- 5 minutes.
- Add broth and worcestershire sauce to mushroom mixture. Stir. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Serve hot.
Nutrition Facts
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If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
Love the idea of Worcestershire with the mushroom soup. I added fresh thyme and a bay leave and a small Parmesan end for added flavor.
Thank you!
Hi Melissa…I really appreciate your comment and rating! Using miso broth instead of the veggie broth sounds like something I have got to try?. Thanks for the tip!
This recipe makes a delicious and satisfying mushroom soup. I’ve made it a couple times, but I add twice as much worcestershire sauce because I’m fond of umami flavor. I’ve made it using miso broth in place of the vegetable broth, everything else is the same as the recipe. It makes a delicious hearty miso, too! Thanks so much! I love mushroom soup, but not a creamy mushroom soup.
Hey, love the recipe Healthy Mushroom Soup Recipe…hard to find a really good mushroom soup recipe but this is delicious. Thanks.