Mushrooms are alright by itself. Blend them into a soup? YES PLEASE!!! I used to think soups were complicated to make but if you have a blender, it’s super easy! This mushroom soup recipe literally takes 4 easy steps. It will be ready in 20 minutes! The best part about this soup is it looks super creamy but I did not use a single drop of cream! It is amazing and healthy too!
Ingredients:
Serves: 2
- 1 pack mushrooms
- 1 stalk celery
- 1 clove garlic
- ½ an onion
- 1 carrot
- 1 tablespoon fresh parsley
- 1 tablespoon butter
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon flax-seeds
To be honest, this soup will taste great with only onion and mushrooms, if that’s all you’ve got at home… I’ve tried it. If I have celery and carrots in the fridge, I will toss them in as well since it is a great way to consume my vegetables and it makes the soup more flavourable. Make sure that if you do put carrots and celery in your soup, that you put just a quarter of it compared to your main ingredient or else your soup will turn into carrots/celery soup. We don’t want that unless you are going for a vegetable soup.
If you’ve been following my blog, you shouldn’t be surprised that almost all my ingredients list consist of turmeric and flax-seeds. I try my best to eat healthy and stay active. I love researching and looking for foods rich in nutritional benefits.
After chopping up all the ingredients, toss everything over medium-high heat on a large pot in the following order:
- butter
- garlic
- onion
- celery
- carrot
- salt, pepper, turmeric
- mushroom
Sauté for 5 minutes then add the cup of chicken broth and cook over medium heat for about 15 minutes.
Carefully pour everything into the blender and add the teaspoon of flax-seeds. Sometimes I like to leave out some slices of mushrooms and set them aside for a more textured soup. The blender will do its magic and turn the soup into a thick and creamy consistency. The final step is to pour the soup back into the pot and add a cup of milk. I do this to lighten it a little and make it less thick. I like my soup thick but not super thick – if you know what I mean. 🙂
Top it off with some fresh parsley and the healthy mushroom soup is done!
