Healthy Cream of Mushroom Soup
Cozy Up with Healthy Homemade Mushroom Soup
As the days get shorter and the weather cools down, there’s nothing quite as comforting as a warm bowl of soup. But soup doesn’t have to be heavy or unhealthy! This Healthy Homemade Mushroom Soup is packed with flavor, incredibly satisfying, and good for you too. Forget those cream-laden, sodium-filled canned soups – this recipe uses simple, wholesome ingredients to create a truly delicious and nourishing meal.
We’ve combined a variety of mushrooms – classic white, earthy crimini, and you can even experiment with others! – to create a depth of flavor that will tantalize your taste buds. The addition of whole grains like barley, wheat berries, farro, or wild rice adds a lovely texture and boosts the nutritional value, making it a complete and satisfying meal. A splash of dry sherry elevates the flavor profile, while a swirl of Greek yogurt adds a touch of creaminess without the guilt.
This soup is incredibly versatile. Enjoy it as a light lunch, a comforting dinner, or a hearty starter. It’s also fantastic for meal prepping – it tastes even better the next day! Plus, it’s naturally gluten-free (ensure your sherry is gluten-free if needed) and can easily be adapted to be vegan.
Why You’ll Love This Soup:
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber.
- Flavorful & Satisfying: A delicious blend of mushrooms and wholesome ingredients.
- Easy to Make: Ready in under an hour.
- Versatile: Perfect for lunch, dinner, or meal prepping.
- Adaptable: Easily customized to suit your dietary needs.
Frequently Asked Questions
Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with shiitake, oyster, or portobello mushrooms. Just adjust the amount to your preference.
Q: Can I make this soup vegan?
A: Yes! Simply substitute the butter with olive oil or vegan butter, and replace the Greek yogurt with a plant-based yogurt alternative.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Q: What if I don’t have dry sherry?
A: You can substitute with dry white wine or simply omit it. The sherry adds depth, but the soup will still be delicious without it.
Q: What grains work best in this soup?
A: Barley, wheat berries, farro, and wild rice all work beautifully. Choose your favorite or what you have on hand! Adjust cooking time slightly depending on the grain used.
Get ready to enjoy a bowl of pure comfort with this Healthy Homemade Mushroom Soup! It’s a recipe you’ll turn to again and again.
Healthy Homemade Mushroom Soup
Ingredients
- 2 cups cooked whole grains (barley, wheat berries, farro or wild rice)
- 6 cups veggie or mushroom broth
- 2 teaspoons butter
- 1 tablespoon olive oil
- 1 cup finely chopped onions
- 10 oz sliced white mushrooms
- 20 oz sliced crimini mushrooms
- 3 stalks celery, finely chopped
- 1 teaspoon dried sage
- ½ teaspoon freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 cup dry sherry
- ½ cup full-fat or 2% Greek yogurt
- ½ cup finely sliced green onions
Instructions
- Heat butter and oil in a Dutch oven or other heavy bottomed pan over medium heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Add white and crimini mushrooms and cook until they start to brown, 8-10 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in broth and bring to a simmer. Reduce heat and simmer for 20 minutes.
- Stir in sherry and yogurt. Season with pepper.
- Garnish with green onions and serve.
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