Delicious Mushroom Soup Recipe
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Delicious Mushroom Soup

By: Eve Bloom 
"This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (45)

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cups fresh sliced mushrooms
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 5 cups chicken broth
  • 1/4 cup uncooked white rice
  • 3 tablespoons soy sauce
  • salt and pepper to taste

Directions

  1. Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
  2. Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
  3. Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 70 | Total Fat: 3.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Apr. 30, 2006 by Buffaloe   view full review
I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 20, 2004 by ROSEYLAURIE   view full review
Easy to make and quite good. I used wild rice and portobello and button muchrooms. Low salt/no...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 5, 2003 by ELEMENO123   view full review
I made this soup for my roommates and it came out wonderfully. I used both carrots and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 13, 2003 by EQUINAS82   view full review
This tasted wonderful! I used 1/2 cup rice to make it thicker, and I did not process the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 21, 2007 by Lovetocook   view full review
I followed the recipe with two exceptions. I added two cloves of crushed garlic and 1/4 cup...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Apr. 3, 2008 by Jewels   view full review
I omitted the soy sauce and opted to use lower sodium veggie broth to cut down on the salt...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Apr. 27, 2007 by yvetteski   view full review
This ended up as a tasty, hearty, vegetarian soup following the advice of other reviewers:...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 16, 2009 by Heather   view full review
Yummy! I will be making this soup again soon since hubby and I ate almost all of it in one...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 7, 2009 by Ashpal   view full review
Very tasty soup. I added garlic and carrots and extra celery. Did not blend the soup. I'll...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 20, 2009 by mildredpalmos   view full review
I tied the recipe but without the rice. It's good for people who's on a diet.

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