Delicious Mushroom Soup

48 Reviews

“This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast.” - by Eve Bloom

Directions

Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.

Nutrition

Amount Per Serving (8 total)

Calories
70 cal
3%

Fat
3.6 g
6%

Carbs
7.9 g
3%

Based on a 2,000 calorie diet

Reviews (48)

Rate This Recipe

Buffaloe

Apr. 30, 2006

"I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also, when I blended, I only blended half of the mixture so that the..." See morere still were some chunks. Instead of just carrot OR celery stalk I used both - and 2 of each since we love veggies in our house. I also use orzo instead of rice and added 1T of hot red pepper sauce (rooster) when I added the soy sauce. Not TOO many changes but enough to make it a family favorite."

ROSEYLAURIE

Jan. 20, 2004

"Easy to make and quite good. I used wild rice and portobello and button muchrooms. Low salt/no fat chicken broth lowers fat content, also. All in all, fabulous meal...." See more"

ELEMENO123

Aug. 5, 2003

"I made this soup for my roommates and it came out wonderfully. I used both carrots and celery, I substituted vegetable stock for chicken broth and I let it simmer for close to three hour. I chose no..." See moret to blend it at the end to leave it a little chunky. Everyone gobbled it up."

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