Healthy Mushroom Soup
User Reviews
5
Healthy Mushroom Soup
Description
Healthy Mushroom Soup features sliced mushrooms cooked with minced onion and garlic, flavored with dried thyme and ground sage. After sautéing, the vegetables are combined with a broth base thickened by cassava flour and enriched with creamy coconut milk. The process involves making a smooth roux with oil and flour, slowly whisking in the broth and coconut milk to prevent lumps. The mushrooms and aromatic vegetables are reintroduced to the liquid base and heated until thickened to a creamy consistency. Seasoning includes salt, pepper, and optional red pepper flakes for a mild spicy note.
The soup results in a rich, flavorful bowl with tender mushroom pieces and a creamy, thickened broth that is comforting without dairy. Its texture is smooth with some body from the flour and coconut milk combination. The herbal notes of thyme and sage complement the earthiness of the mushrooms.
This soup can be served as a starter or light main dish. Garnishing with fresh parsley or extra thyme enhances the herbal aroma and appearance. The soup adapts well to various broths depending on dietary preferences, including vegetable or meat-based stocks.
For a vegan version, use a plant-based broth and ensure all oils and seasonings comply. Checking broth seasoning before adding salt helps control the final saltiness. This soup is best served fresh but can be gently reheated and stored for later consumption.
Ingredients
- 1 pound mushrooms (sliced)
- 1 cup onion minced, fresh
- 2 cloves garlic
- 2 tablespoons coconut oil or avocado oil
- 4 1/2 teaspoons thyme dried
- 1/2 teaspoon sage ground
- 1 tablespoon coconut oil (or other oil)
- 2 tablespoons cassava flour (or other flour as desired.)
- 4 cups coconut milk
- 4 cups broth (chicken, beef, or vegetable broth. See Recipe Notes for options)
- 3 teaspoons salt or to taste
- 16 grinds black pepper
- 1 teaspoon red pepper flakes (optional)
- parsley or other fresh herbs, for garnish
Instructions
- Wash, dry, and slice mushrooms.
- Melt oil in large pan, if necessary.
- Add onions and garlic. Cook for approximately 1 minute until softened.
- Add herbs and saute a bit more.
- Add mushrooms and cook for about 3 minutes until tender and browned.
- Place vegetables in a medium bowl.
- Add the second tablespoon oil to pan. Melt if needed.
- Once melted, add flour and stir it into a paste.
- Keeping heat at medium, add stock a little at a time to make it blend well, whisking out clumps with each addition.
- Add coconut milk a little at a time and do the same, if needed.
- Turn heat to medium high.
- Return the vegetables back to the pan along with salt, pepper, and red pepper.
- Heat well for about 2 minutes or until soup is heated through and thickened to be somewhat creamy.
- Let cook for 3-4 minutes and then serve into bowls. Garnish with additional mushroom, thyme, and parsley, if desired.
Notes
- Use vegetable broth to keep the soup vegan-friendly.
- Add spices gradually and adjust seasoning to taste.
- Fresh herbs as garnish enhance the flavor and appearance.
- Stir soup while reheating to maintain creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 1060mg | 44% |
| Potassium | 474mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
| Net Carbohydrates | 9g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
