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A Cooking Adventure with Thom

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Healthy Mushroom Soup

Yield: 4



This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.


2 tablespoons unsalted butter
1 cup carrots, peeled and diced
1 cup onions, sliced
1 cup sliced leeks, halved and sliced
cup sliced celery
3 large garlic cloves, coarsely chopped (approx. 1 and tablespoons)
2 teaspoons fresh thyme leaves
2 pounds mushrooms, rinsed and thickly sliced*
6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
1 teaspoon sea salt
teaspoon cracked black pepper

Cooking Method

  1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
  2. Remove from heat, ladle into bowls, and serve.
*Rinse and slice mushrooms approximately " thick. Feel free to use a combination of mushrooms. In this recipe, I used white and cremini mushrooms.
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