Healthy Mushroom Soup

Lee Thayer


My creation, I had some King Oyster mushrooms in the fridge so I decided to make a soup. This is not a milk or cream based soup, in place of that, I used mushroom stock. I and my wife were pleasantly surprised with this soup, it is delicious!


☆☆☆☆☆ 0 votes

3-4 servings
15 Min
30 Min
Stove Top


  • 5 c
    king oyster mushrooms
  • 1
  • 3 clove
  • 1
    spring onion
  • 2 Tbsp
    butter or 2-3 tablespoons olive oil
  • 4 c
    mushroom stock
  • 2
    small tubes egg tofu
  • ·
    salt and pepper to taste, as desired
  • ·
    sesame oil, as desired

How to Make Healthy Mushroom Soup


  1. Prep the mushrooms by slicing in half lengthwise, then slicing each half into 1/2 inch pieces. Dice the carrot into about 1/2 inch cubes. Roughly mince the garlic. Chop the spring onion whites into 1/2 inch pieces, the greens into 1 inch pieces.
  2. In a pot on medium heat, add the butter, when melted, add the garlic and mushrooms. Stir often until the mushrooms are softened, not browned. Add additional butter or oil as needed.
  3. Add the mushroom stock, carrot, and spring onion, season with a pinch of black pepper as desired. Let the soup simmer until the carrot is just tender.
  4. Slice the egg tofu. Here is what a tube looks like as well as one sliced.
  5. Add the egg tofu to the soup turn off the heat, leave on the burner, and cover for about 15 minutes, this will heat the egg tofu. Season with salt and black pepper to taste or as desired.
  6. Ladle into bowls and add a drop or two of sesame oil as desired. Enjoy.

Printable Recipe Card

About Healthy Mushroom Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Keto

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