Description
A comforting and flavorful Healthy Mushroom Soup made with a blend of fresh vegetables, hearty portabella mushrooms, and a combination of vegetable and beef stock, simmered to perfection with aromatic herbs and spices.
Ingredients
Scale
Vegetables
- 1 cup chopped onion
- 1 cup chopped carrot
- ¼ cup chopped celery
- 1 tablespoon minced garlic
- 3 cups chopped portabella mushrooms
Liquids and Sauces
- 2 cups vegetable stock
- 3 cups beef stock
- 2 tablespoons Worcestershire sauce
Spices and Fats
- 2 tablespoons butter
- 1 teaspoon thyme
- Dash of red pepper flakes
- Salt and Pepper to taste
Instructions
- Melt butter: In a stock pot, melt 2 tablespoons of butter over medium heat until fully melted and ready for sautéing.
- Sauté vegetables: Add the chopped onion, carrot, and celery to the melted butter and cook until they become translucent, approximately 5-7 minutes, stirring occasionally to soften the vegetables.
- Add garlic and mushrooms: Stir in the minced garlic, chopped portabella mushrooms, and thyme. Cook on medium-low heat for about 5 minutes, allowing the mushrooms to release their moisture and the garlic and thyme to infuse the mixture.
- Add liquids and seasonings: Pour in the vegetable and beef stocks along with the Worcestershire sauce and a dash of red pepper flakes. Season with salt and pepper to taste, stirring gently to combine all ingredients.
- Simmer the soup: Reduce the heat to low and let the soup simmer uncovered for 30 minutes to allow flavors to meld and the soup to develop depth.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired. Serve hot and enjoy the rich, savory flavors.
Notes
- You can substitute beef stock with all vegetable stock to make this soup vegetarian, but the flavor will be milder.
- For a creamier texture, blend part or all of the soup before serving.
- Use fresh thyme for a more pronounced herbal flavor, but dried thyme works well too.
- Adjust red pepper flakes to your preferred spice level.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
