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This heart healthy mushroom soup is a deeply savory and satisfying dish, packed with nutrient-rich shiitake and baby bella mushrooms, fresh ginger, and low-sodium vegetable broth. At just 55 calories per serving, it’s a flavorful, low-fat option that’s perfect for supporting heart health and warming you up on a cool day.
Explore more hearty and wholesome options in our Heart Healthy Soup Recipes
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.
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.