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Healthy Mushroom Soup

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A comforting and nourishing soup with earthy portabella mushrooms and a hint of thyme.

Ingredients

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  • 1 cup chopped onion
  • 1 cup chopped carrot
  • ¼ cup chopped celery
  • 1 tablespoon minced garlic
  • 3 cups chopped portabella mushrooms
  • 2 cups vegetable stock
  • 3 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons butter
  • 1 teaspoon thyme
  • Dash of red pepper flakes
  • Salt and pepper to taste

Instructions

  1. In a stock pot, melt 2 tablespoons of butter over medium heat until fully melted and ready for sautéing.
  2. Add the chopped onion, carrot, and celery to the melted butter and cook until they become translucent, approximately 5-7 minutes.
  3. Stir in the minced garlic, chopped portabella mushrooms, and thyme. Cook on medium-low heat for about 5 minutes.
  4. Pour in the vegetable and beef stocks along with the Worcestershire sauce and a dash of red pepper flakes. Season with salt and pepper to taste.
  5. Reduce heat to low and let the soup simmer uncovered for 30 minutes.
  6. Taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired.
  7. Serve hot and enjoy the rich, savory flavors.

Notes

Leftover soup can be stored in an airtight container in the fridge for up to 4 days. You can freeze it for up to three months.

Nutrition

Find it online: https://lunarecipez.com/healthy-mushroom-soup-recipe/

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