Mushroom Soup

Mushroom Soup

Nov 15 2016


25-30 mn

Serves 5-6

This is exactly on point with the season flavors, it is warm and comforting and delicious. To make it a complete meal, I added sautéed Italian sausages and steamed cauliflower in the soup. Some crispy quinoa would even be delicious on top!
For this recipe I used a mix of portobello and crimini mushrooms.... I have tried it with many different variety and everything works, so feel free to experiment!


  • 2 lbs of mushroom, stem removed and roughly chopped
  • 1 onion, chopped
  • 2 celery stalk, chopped
  • 1 tbsp of fresh thyme, chopped
  • 6 cups of chicken or vegetable stock
  • salt and pepper to taste
  • 2 tbs of olive oil


Sauté the onion and celery with the olive oil for 3-5 minutes. Add the chopped mushrooms and cook for an additional 7-8 minutes. Add some salt and pepper to taste and the fresh herbs and stir for 1-2 more minutes. Add the stock and cook for 15-18 minutes. Using an immersion blender or a food processor, purée until smooth.

Toppings: Sautéed Italian sausages, steamed cauliflower, crispy quinoa, pumpkin seeds,...

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