"A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms." — KitKat
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peeled and sliced carrots
fresh thyme leaves
sliced fresh brown or white mushrooms
salt and pepper to taste
chopped green onion
One of the best mushroom soups I've ever tried! Because garlic is good in almost everything I added three cloves of freshly chopped garlic when I sauteed the veggies; and because I was too lazy to make rice I added a handful of dry orzo to cook up as the soup simmered. I used my immersion blender to slighly puree a small amount of the soup which gave an illusion of creaminess; but still left it very chunky.
This was good, and certainly a healthy dish as written. It would be a good choice for someone wanting to eat lighter fare, and possibly wanting to reduce calorie intake. Essentially, this is a tasty broth with ample mushrooms. In reading the 84 reviews, it seemed to have a high percentage of reviewers deviating from the written recipe which makes one wonder whether to follow along and whether the rating is sound since they didn’t taste the real deal. Prepared the recipe as written, and in retrospect, wish we had adopted some of the changes others had made. We would probably not make this again unless there were dietary reasons to do so.
This was great! I didn't have any leeks, so I left them out, and the only thing I added that was different was a packet of onion-mushroom soup mix. I may try some white wine next time, but my husband said it was great as is.
A wonderful mushroom soup recipe full of flavor without the fat! Truly an excellent base that can be changed up tons of different ways to suit your personal preferences. I omitted the carrots and leeks, used about 3 pounds mushrooms (white/crimini/shitake), added garlic to the onion/celery mixture, a couple of sprinkles of beef boullion granules, and a few dashes hot sauce. Thanks for a wonderful recipe!
This soup is very tasty. I use a vegetable broth or stock. It is the perfect vegetarian soup. I tried it pureed and not. I can't decide which I like better. Last time I made it, I pureed about half then mixed it with the other. Yummy!
ohmygod...what a great soup. The few changes I made were cabbage instead of leeks( I didn't have any) added a tad of garlic, white button and portabella mushrooms, 2 can's veggie broth and a can of beef gravy instead of the chicken broth. The rest was the same. Other's like it pured, but I prefered it chunky. I will Definately make it again and again.
This is a delicious soup. I made it as described with the addition of garlic. When finished I thought that it was really good but needed a little help. I added a bit of beef stock and some red wine. It really perked up!
This is a very healthy and satisfying soup. Low in fat and calories. Thanks!
When followed to the 'T,' the recipe is great for what it offers. It has a great blend of everything - flavor, freshness and uninhibited ingredients. I deviated slightly because I don't like leeks and there was no celery, so I just subbed other vegies. I pureed half the pot for thickness because my fiance won't eat "thin" soup. I liked it with the wild rice and parsley. I might try it with barley next time. Great soup!
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Soup Without Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
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