Description
This Healthy Mushroom Soup recipe features a rich blend of sautéed vegetables and portabella mushrooms simmered in a savory mix of vegetable and beef stocks, enhanced with Worcestershire sauce and aromatic herbs. It’s a comforting, nutrient-packed dish perfect for a wholesome meal.
Ingredients
Scale
Vegetables
- 1 cup chopped onion
- 1 cup chopped carrot
- ¼ cup chopped celery
- 1 tablespoon minced garlic
- 3 cups chopped portabella mushrooms
Liquids & Seasonings
- 2 cups vegetable stock
- 3 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme
- Dash of red pepper flakes
- Salt and Pepper to taste
Fats
- 2 tablespoons butter
Instructions
- Melt butter: In a stock pot, melt 2 tablespoons of butter over medium heat until fully melted and ready for sautéing.
- Sauté vegetables: Add the chopped onion, carrot, and celery to the melted butter and cook until they become translucent, approximately 5-7 minutes, stirring occasionally to soften the vegetables.
- Add garlic and mushrooms: Stir in the minced garlic, chopped portabella mushrooms, and thyme. Cook on medium-low heat for about 5 minutes, allowing the mushrooms to release their moisture and the garlic and thyme to infuse the mixture.
- Add liquids and seasonings: Pour in the vegetable and beef stocks along with the Worcestershire sauce and a dash of red pepper flakes. Season with salt and pepper to taste, stirring gently to combine all ingredients.
- Simmer the soup: Reduce the heat to low and let the soup simmer uncovered for 30 minutes to allow flavors to meld and the soup to develop depth.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired. Serve hot and enjoy the rich, savory flavors.
Notes
- Use good quality beef stock for deeper flavor; vegetable stock keeps it lighter and suitable for vegetarians (omit Worcestershire sauce for strict vegetarians).
- Adjust red pepper flakes to your desired heat level.
- For a creamier version, blend part of the soup and return it to the pot before serving.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
