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Delicious Mushroom Soup

"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."
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servings 70 cals
Original recipe yields 8 servings


  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.

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Read all reviews 50
  1. 62 Ratings

Most helpful positive review

I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also, when I blended, I only blended half of the mixture so th...

Most helpful critical review

I had to keep adding broth to make this come out like a soup but in spite of this it turned out more like a rice soup, rather than a mushroom soup--which was not what I was aiming for. I ended ...

Most helpful
Most positive
Least positive

I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also, when I blended, I only blended half of the mixture so th...

I made this soup for my roommates and it came out wonderfully. I used both carrots and celery, I substituted vegetable stock for chicken broth and I let it simmer for close to three hour. I ch...

Easy to make and quite good. I used wild rice and portobello and button muchrooms. Low salt/no fat chicken broth lowers fat content, also. All in all, fabulous meal.

This ended up as a tasty, hearty, vegetarian soup following the advice of other reviewers: added garlic, more carrots and celery, dry sherry and Sirucha hot pepper sauce. I used 4 portobello m...

I followed the recipe with two exceptions. I added two cloves of crushed garlic and 1/4 cup of sherry. The soup was wonderful!

This tasted wonderful! I used 1/2 cup rice to make it thicker, and I did not process the contents in a blender, I left it as is, and it came out absolutely wonderful! This is definitely a reci...

I omitted the soy sauce and opted to use lower sodium veggie broth to cut down on the salt content. I also added a few cloves of garlic. Turned out VERY yummy. I will be making this again for...

Yummy! I will be making this soup again soon since hubby and I ate almost all of it in one sitting. I recommend not adding additional salt. I used low sodium soy sauce with no extra salt and it ...

Very tasty soup. I added garlic and carrots and extra celery. Did not blend the soup. I'll use less soy sauce next time but that is a personal preference.