Mushroom Soup

lisa eats mushroom soup

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!


lisa eats mushroom soup 4

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.

lisa eats mushroom soup 3

After chopping up all the ingredients, toss everything over medium-high heat on a large pot in the following order:

  1. butter
  2. garlic
  3. onion
  4. celery
  5. carrot
  6. salt, pepper, turmeric
  7. mushroom

Sauté for 5 minutes then add the cup of chicken broth and cook over medium heat for about 15 minutes.

mushroom soup

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. 🙂

lisa eats mushroom soup 2

Top it off with some fresh parsley and the healthy mushroom soup is done!

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