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Mushroom soup

Author
Cookinero 11 Sep 2025
2900
Mushroom soup

Dishes prepared from mushrooms help maintain the health of blood vessels, memory and protect against viruses. Therefore, mushroom soup is a good opportunity to add healthy and nutritious food to your diet. Its recipe does not include meat, so it is suitable for vegetarians or during Lent. But even if you add a little chicken or beef, the dish will not become very fatty, since it initially contains only 50 calories per 100 g. You can use any mushrooms, both fresh and frozen.

How to cook Mushroom soup

Step 1

Mushroom soup

Fry the vegetables. Heat a frying pan with oil and put the mushrooms in it. Fry for 5-7 minutes on medium heat until the excess liquid evaporates, then add the carrots and onions. Fry until the vegetables are soft, remembering to stir, about 4-6 minutes.

Step 2

Mushroom soup

Cook the stew. Pour water into a saucepan, add potatoes and fried vegetables. Cook for about 20 minutes, then add garlic, salt and pepper. Turn off the stove and let the stew sit for 5 minutes.

Mushroom soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute button mushrooms with cremini, shiitake, or portobello for deeper flavor. Avoid delicate mushrooms like enoki as they may become too soft.
Blend soaked cashews or cooked cauliflower into the soup for a rich, dairy-free creaminess. Coconut milk also works but adds a subtle sweetness.
Yes, this soup freezes well for up to 3 months. Cool completely, store in airtight containers, and leave some space for expansion. Thaw overnight before reheating.
Pair it with crusty bread, garlic toast, or a side salad. For heartier meals, add grilled cheese sandwiches or roasted vegetables.
Skip the potatoes and add extra mushrooms or low-carb veggies like zucchini or cauliflower. You can also use vegetable broth instead of water for more flavor.
Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water if needed to adjust consistency.
Yes! Fry the veggies first for best flavor, then transfer to a slow cooker with remaining ingredients. Cook on low for 4-6 hours or high for 2-3 hours.
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a bit of water or broth if the soup has thickened too much.

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