Lemon-Basil Mushroom Soup

Lemon-basil Mushroom Soup Recipe

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Deborah Jean Schmidt


SO Warm...SO Good!


☆☆☆☆☆ 0 votes

a lot
30 Min
1 Hr
Slow Cooker Crock Pot


  • 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 medium
    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.

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About Lemon-Basil Mushroom Soup

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy

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