Delicious Mushroom Soup

Delicious Mushroom Soup

50 Reviews 4 Pics
Eve Bloom
Recipe by  Eve Bloom

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
  2. Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
  3. 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.

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Reviews (50)

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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 there 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.



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 not to blend it at the end to leave it a little chunky. Everyone gobbled it up.



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.

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Amount Per Serving (8 total)

  • Calories
  • 70 cal
  • 3%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 345 mg
  • 14%

Based on a 2,000 calorie diet



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Cream of Mushroom Soup II


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Portobello Mushroom Lentil Soup