Many Mushroom Soup



This is essentially a non-fat, soup that still feels hearty because of the earthy flavors of the mushrooms. Creminis and portabellos are great, but use whatever variations you like. I've also successfully added lentils to this soup to up the protein factor a little.

★★★★☆ 1 vote
15 Min
20 Min


cooking spray
3 medium
shallots, finely chopped
8 oz
cremini mushrooms, cleaned and finely chopped
4 oz
shitake mushrooms, chopped finely without stems
1 clove
garlic, minced
1/2 tsp
thyme, dried
1/2 tsp
sage, dried
1/2 tsp
1/4 tsp
black pepper
4 c
vegetable broth, reduced sodium


1Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
2Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
3Add the thyme, sage, salt and pepper; cook 30 seconds.
4Pour in the broth; bring to a simmer, scraping up any browned bits on the pan’s bottom with a wooden spoon. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.
5Note: Be careful not to get the soup too salty... If you can't find low-sodium broth, you may want to cut back on the salt.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy