The Ultimate Shroom' Soup Recipe

Name: The Ultimate Shroom' Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil; 1 whole carrot, finely diced; 1 whole stalk of celery, finely diced; 4 cloves of garlic, crushed and finely minced; 16 ounces package of sliced baby portabella mushrooms; 1/4 cup cabernet sauvignon; 16 ounces cans tomato sauce, no salt added; 1 cup low-sodium vegetable broth; 16 ounces non-fat plain yogurt; 1/4 cup freshly grated parmesan cheese; 1 teaspoon cornstarch; 1/4 cup water; 1 pinch of sea salt and pepper, to taste

Servings: persons

extra virgin olive oil
1 whole carrot, finely diced
1 whole stalk of celery, finely diced
4 cloves of garlic, crushed and finely minced
16 ounces package of sliced baby portabella mushrooms
1/4 cup cabernet sauvignon
16 ounces cans tomato sauce, no salt added
1 cup low-sodium vegetable broth
16 ounces non-fat plain yogurt
1/4 cup freshly grated parmesan cheese
1 teaspoon cornstarch
1/4 cup water
1 pinch of sea salt and pepper, to taste

1
Heat the olive oil over medium heat in a large dutch oven.
2
Dice the carrot, celery, and garlic.
3
Toss the carrot and celery into the pot and allow them to soften.
4
In the meantime, roughly chop the mushrooms. (Don't forget to rinse them first).
5
Add the garlic as the carrots and celery begin to cook down.
6
Add the mushrooms to the pot and allow them to reduce and soften.
7
Pour the cabernet, and let it cook with the mushrooms for a few minutes.
8
Add the tomato sauce and vegetable broth and bring to a boil for 5 minutes before adding the yogurt.
9
After adding the yogurt, reduce the heat to a soft boil.
10
Add the parmesan to the pot and allow to cook for a few minutes until the cheese is melted and blended with the soup.
11
Add the cornstarch to the water, mix, and the pour the mixture into the soup.
12
Lower the heat and allow the soup to simmer for 10 minutes or so, until thickened.
13
Salt and pepper the soup to your liking.

174

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: extra virgin olive oil, 1 whole carrot, finely diced, 1 whole stalk of celery, finely diced, 4 cloves of garlic, crushed and finely minced, and more.

Yes, The Ultimate Shroom' 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!

The Ultimate Shroom' Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions