Wild Mushroom Soup

Wild Mushroom Soup

If you can’t find the assorted mushrooms that this recipe calls for, regular white button mushrooms work just as well.

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 75

  • Total Fat 1g
    • Saturated Fat 0g
  • Cholesterol less than 5mg
  • Sodium 95mg
  • Total Carbohydrate 11g
    • Dietary Fiber 1g
    • Total Sugars 5g
  • Protein 6g
  • Potassium 550mg


  • onion(s) (diced)
  • olive oil
    1 tsp
  • celery (diced)
    1 stalks
  • assorted mushrooms ((cremini, shitake, oyster, white), sliced)
    16 oz
  • garlic (minced)
    2 clove
  • flour
    2 tbsp
  • low sodium chicken broth (low-sodium, fat-free)
    4 cup
  • bay leaves
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • evaporated skim milk
    1/2 cup


  1. Add the oil to a soup pot over medium-high heat. Add the onion and celery and sauté until the onions turn clear, about 5 minutes.

  2. Add the mushrooms and sauté until soft and all the liquid is evaporated, about 10 to 12 minutes. Add the garlic and sauté 1 more minute.

  3. Add the flour to the mushrooms and sauté for 2 minutes, then add the broth and stir well, scraping up the bits at the bottom of the pan.

  4. Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes.

  5. Add the evaporated milk and simmer for 1 minute. Remove the bay leaf and then puree the soup with an immersion blender or in batches in a stand blender.