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Healthy Mushroom Soup
Healthy Mushroom Soup is full of vegetables with a light, earthy,
full-flavored mushroom broth without all the fat.
1 cup carrots, peeled and diced
1 cup onions, sliced
1 cup sliced leeks, halved and sliced
¾ cup sliced celery
3 large garlic cloves, coarsely chopped (approx. 1 and ½
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
½ teaspoon cracked black pepper
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.
Remove from heat,
ladle into bowls, and serve.
*Rinse and slice
mushrooms approximately ¼" thick. Feel free to
use a combination of mushrooms. In this recipe,
I used white and cremini mushrooms.