Heart Healthy Mushroom Soup Recipe
Experience the deeply savory flavor of our nutrient-rich mushroom soup recipe. Made with vegetable broth, shiitake mushrooms and sherry, this soothing soup packs a heart-healthy punch.
Ingredients
Recipe yields 12 servings
2 Tbsp sesame oil
4 celery stalks, diced
2 carrots, chopped
1 large onion, diced
4 garlic cloves, minced
1 Tbsp grated fresh ginger
48 oz vegetable broth
1/4 cup sherry
1 cup chopped leeks
8 oz shiitake mushrooms
8 oz baby bella mushrooms
2 Tbsp reduced-sodium soy sauce or reduced-sodium tamari (gluten free if needed)
1/8 tsp salt
Black pepper to taste
1/4 cup cornstarch
1/4 cup water
1 Tbsp chopped fresh tarragon
2 scallions, chopped
Helpful how to videos
Directions
Step 1
In a large saucepan or stockpot, heat the oil over medium heat. Add the celery, carrots, onion, garlic and ginger and sauté until the onion is softened. Add the broth, sherry, leeks, mushrooms, soy sauce, salt and pepper to taste. Cook on medium high about 10 minutes, or until it comes to a boil.
Step 2
In a small bowl, combine cornstarch and water. Stir cornstarch mixture into soup. Cook 3 to 4 minutes, or until soup is slightly thickened. Add tarragon and thyme and stir to combine. Garnish with scallions. Can be made 1 night ahead and stored in the refrigerator. Serve warm.
Time:
30 minutes
Servings:
12
Calories:
55
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed
by a dietitian. Click here to learn more.
Nutrition facts
Serving Size:
3/4 cup
Per serving:
calories:55
total fat:2g
sat fat:0g
cholesterol:0mg
sodium:483mg
total carb:9g
fibers:1g
sugars:1g
proteins:1g
Thank you!