Cozy Mushroom Vegetable Soup Recipes

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EASY 30-MINUTE MUSHROOM VEGETABLE SOUP



Easy 30-Minute Mushroom Vegetable Soup image

Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 30m

Number Of Ingredients 16

2 to 3 tablespoons olive oil
1 medium sweet Vidalia or yellow onion, peeled and diced small
3 garlic cloves, pressed or finely minced
8 cups (64 ounces) reduced sodium vegetable broth
about 12 ounces trimmed and thinly sliced fresh mushrooms (I used 4 ounces shitake and 8 ounces baby portobello)
2 cups broccoli florets
1 medium/large zucchini, diced into bite-sized pieces
1/4 cup reduced sodium soy sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 or 3 bay leaves
1 tablespoon rice wine vinegar, optional (brightens up the flavor)
1 tablespoon apple cider vinegar, optional (brightens up the flavor)
1 teaspoon granulated sugar, optional and to taste (balances the acidity from the vinegars)

Steps:

  • To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
  • Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
  • Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
  • Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
  • Remove bay leaves and serve immediately.

Nutrition Facts : Calories 103 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1236 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MUSHROOM VEGETABLE SOUP



Mushroom Vegetable Soup image

This soup tastes unbelievably rich! It is diabetic friendly having 2 vegetable exchanges and 1 fat exchange per serving. It is also low carb! For a different texture leave the sliced mushrooms out of the pureeing step and add them in with the sherry at the end.

Provided by Michelle S.

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

1 lb whole mushroom
2 tablespoons butter or 2 tablespoons margarine, divided
1 cup carrot, finely chopped
1 cup celery, finely chopped
1 cup onion, finely chopped
2 garlic cloves, minced
1 (14 ounce) can beef broth
2 cups water
1/4 cup tomato paste
2 teaspoons parsley flakes
1 bay leaf
1/2 teaspoon fresh ground black pepper
2 tablespoons dry sherry

Steps:

  • Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
  • Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
  • Stir in broth, water, tomato paste and seasonings.
  • Simmer, covered for 1 hour over low heat.
  • Remove bay leaf.
  • In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
  • At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
  • Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
  • Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
  • Heat gently, stirring often.

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