Real Recipes From Real Home Cooks ®

lemon-basil mushroom soup

Recipe by
Deborah Jean Schmidt
Allen, TX

SO Warm...SO Good!

yield serving(s)
prep time 30 Min
cook time 1 Hr
method Slow Cooker Crock Pot

Ingredients For lemon-basil mushroom soup

  • 2-4 Tbsp
    olive oil, light
  • 3/4 c
    onions, yellow, medium, minced
  • 3/4 c
    celery, diced
  • 1 c
    red bell pepper, diced
  • 1 lb
    mushrooms, baby portabella, diced
  • 1+1 qt
    vegetable stock
  • 2-4 md
    bay leaves, dried
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    marjoram, dried
  • 1 c
    quinoa, uncooked
  • 1/2 c
    zucchini, shredded
  • 1/2 c
    yellow crooked neck squash, shredded
  • 1 c
    carrots, pureed
  • 2 c
    chicken, boneless, precooked
  • 1 Tbsp
    lemon pepper
  • 1-2 Tbsp
    basil, fresh paste
  • 1/2 c
    italian bread crumbs

How To Make lemon-basil mushroom soup

  • 1
    I truly recommend a food processor [F-P] to make this with fresh ingredients. See notes where substitutions are optional if fresh is unavailable. I like my veggies all similar (small) size, but if you prefer a chunky soup, please leave your favorite ingredients into slightly 'bigger' pieces. Be sure to adjust the cooking time to achieve desired browning/softness. I cook in a 5 QT short & wide pot [w/ a glass lid] on the stove b/c it is easier to have the veggies sauteed right in the soup pot; less to clean up.
  • 2
    Put all vegetables in the sink; cover with water & add @ 1/2 cup white vinegar & soak all until needed. If using frozen veggies, get all out of the freezer @ 30 minutes ahead of prep time.
  • 3
    "MIREPOIX" is available in some frozen food sections. It = diced onion, celery, & peppers. This is usually in a 12-16 oz package. Just use the whole package. Use care when adding to pot; do not preheat oil b/c the moisture in the frozen foods will splatter. Have the lid handy in case it does start sputtering. OR, if going fresh: Peel (paper layer off) onion & quarter; [F-P] mince to preferred size. Add to pot with olive oil and brown to desired tenderness. [F-P]Dice celery and bell pepper; add to onion and cook until softened. STIR OFTEN!
  • 4
    [F-P]Dice or chop fresh or frozen mushrooms. Add to pot, saute until soft, w/ additional Tbl of oil if necessary, stir often to prevent sticking.
  • 5
    Add 1 QT of stock and bring to a boil. Add Quinoa, bay, oregano, and marjoram; return to boiling for 15 minutes, covered. Quinoa should be tender. If chicken is not already prepared, this is a good time to take care of that.
  • 6
    [I use a rotisserie] Remove chicken from bone & dice @ 2 cups -more or less meat is fine- as desired. In a pinch, you can even use [@ 2 cups] canned chicken breast meat. Season with lemon pepper and 1 Tbl lemon juice; I usually cover/ keep warm until ready to add to the pot with some of the 2nd QT of stock. Salt only if desired. Commercially prepared chicken will not need additional salt.
  • 7
    [F-P] shred squashes, or puree if desired. (+) 1 cup carrot puree (If you don't have leftover cooked carrots, you can use an un-drained can of carrots; toss in food processor until smooth). Combine with 1-2 Tbl fresh basil paste, usually found in the refrigerator section. May be available in canned spices. Use 2 tsp dried basil if you can't find fresh/ paste. Add w/ remainder of stock and cover; reduce heat until no longer boiling.
  • 8
    Add seasoned, diced chicken & its stock. Simmer @ 15-20 minutes; Do *NOT* boil after adding meat. Keep covered. Add bread crumbs 10-15 minutes before serving. Bread crumbs can be added at the same time as the chicken if ready to serve.