Mushroom Vegetable Soup Recipe

Name: Mushroom Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb whole mushroom; 2 tablespoons butter or 2 tablespoons margarine, divided; 1 cup carrot, finely chopped; 1 cup celery, finely chopped; 1 cup onion, finely chopped; 2 garlic cloves, minced; 1 (14 ounce) can beef broth; 2 cups water; 1/4 cup tomato paste; 2 teaspoons parsley flakes; 1 bay leaf; 1/2 teaspoon fresh ground black pepper; 2 tablespoons dry sherry

Servings: persons

1 lb whole mushroom
2 tablespoons butter or 2 tablespoons margarine, divided
1 cup carrot, finely chopped
1 cup celery, finely chopped
1 cup onion, finely chopped
2 garlic cloves, minced
1 (14 ounce) can beef broth
2 cups water
1/4 cup tomato paste
2 teaspoons parsley flakes
1 bay leaf
1/2 teaspoon fresh ground black pepper
2 tablespoons dry sherry

1
Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
2
Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
3
Stir in broth, water, tomato paste and seasonings.
4
Simmer, covered for 1 hour over low heat.
5
Remove bay leaf.
6
In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
7
At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
8
Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
9
Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
10
Heat gently, stirring often.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb whole mushroom, 2 tablespoons butter or 2 tablespoons margarine, divided, 1 cup carrot, finely chopped, 1 cup celery, finely chopped, and more.

Yes, Mushroom Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions