Hearty and comforting, healthy and low-calorie — this vegetarian Ultimate Mushroom Soup recipe is the only one you’ll ever need!
My mom taught me how to make this soup and now it’s time to pass the knowledge on to you guys. It is the most flavorful soup of all the mushroom soups out there, and one of the healthiest. What makes this soup so special you ask? It has a secret… Read on.
The secret to the rich and hearty flavor in this recipe is the cooking time. The more you cook it, the better it becomes. It’s that simple. OK, let’s talk about ingredients.
You’ll notice in the ingredient list that I used 2 pounds of mushrooms. That may seem like A LOT to you, but there is no mistake there. The mushrooms reduce greatly in size once you start cooking them and in order to get that amazing mushroom flavor, we need to use a lot of mushrooms. 🙂
I use wheat berries in this recipe, but feel free to use farro or barley. Whatever you have on hand.
You probably know by now that any soup will be more (so much more!) flavorful if you use chicken or vegetable stock instead of water. I never buy canned or boxed stock, but I do have a little secret ingredient that I’ve used in ALL of my soup recipes for at least 10 years now. Drum-roll please… Vegeta All Purpose Seasoning!!!
It is the best seasoning in the world and I strongly stand behind it. So, if you don’t want to purchase stock every time you cook a soup, I suggest you give it a try. You will be impressed and your grocery bags will be so much lighter.
In this recipe, you can use vegetable stock or just water with 2 tbsp of Vegeta All Purpose Seasoning. In both cases you are on your way to making The Ultimate Healthy Mushroom Soup. Enjoy it, friends!!!
Disclaimer: the link in this post for Vegeta All Purpose Seasoning is Amazon affiliate link.
ULTIMATE MUSHROOM SOUP
Ingredients
- 2 tbsp olive oil
- 1/2 large onion, chopped
- 2 lbs white button mushrooms
- 1/2 tbsp finely chopped fresh rosemary leaves
- 3 medium potatoes
- 3 meduim carrots
- 1 cup wheat berries
- 5 bay leaves
- 3 quarts vegetable stock or water with 2 tbsp of Vegeta Seasoning. (see notes)
- 3 tbsp all purpose flour
Instructions
- In a large 5-quart pot, saute the onion in olive oil on low heat for about 5-7 minutes. Meanwhile, slice the mushrooms.
- Add mushrooms to the onion and increase heat to high. Cook the mushroom for about 10 minutes, until all the liquid evaporates. Meanwhile, you can peel and cube potatoes and carrots.
- Add the rest of the ingredients (excluding flour) to the mushrooms and bring the soup to a boil. The pot should be almost full at this point.
- Once the soup starts boiling, reduce the heat to medium and cook for about 1 hour. (About 1/3 of the liquid will evaporate).
- Mix the flour with 1/2 a cup of cold water and add it to the soup. Cook for another 10 minutes. Let the soup cool down slightly before serving.
Notes
Nutrition
Before you go…
Check out these recipes
EASY GREEK CHICKEN LEMON SOUP
POTATO GNOCCHI WITH MUSHROOMS AND FETA
10-MINUTE CHEESY MUSHROOM SANDWICH
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Hi Tania, This soup looks delicious and I love the idea of 2 whole pounds of mushrooms in the soup. Just one question, do you use cooked wheat berries or dry? One hour on the stovetop doesn’t usually cook them in my experience, I usually cook them in the Instant Pot pressure cooker and it still takes a long time. But they are worth it so… Thank you for all your diligent efforts. Best wishes.
Hi Mo! It really depends on what kind of wheat berries you have on hand.
Just follow the package instructions for the best results. You can of course, pre-cook these in the Instant Pot. Thank you and happy cooking!
Tania,
Thank you for your recipe. I have made this 4 times and my family loves it. Here are the slight tweaks.
1. I used barley, as that is what I had at the time. We’ve stuck with it because it was delicious.
2. I omitted the flour, because I find the starch from the potatoes thickens the soup to our liking perfectly. (I now add an extra potato chopped smaller than the rest of the “soup” potatoes in all my soups or stews that would require flour for thickening.
3. I do not have Vegeta, so I used Better Than Bullion’s Vegetable base with water as the stock.
4. I used dried Thyme because I was out of rosemary. It definitely changes the flavor, but it’s still excellent.
5. I have fresh California bay leaves and was hesitant to use 5, so I only used 2.
This is a staple in our go-to meals now. Thanks again!
Wonderful! I am happy to hear you enjoyed the soup, Jennifer! It’s great that you were able to adjust it to your liking. Thank you for the feedback and happy cooking!
Wonderful!! Now time to confess. I thought I had brought everything with me to make this and realized I had left my homemade veg broth and aminos home. So I used water and low sodium soy sauce. I am pretty sure I used more mushrooms than asked for too. I found mushrooms on sale and got a 2 1/2 lb. sliced box and just guestamated 20 ounces button mushrooms. Not sure what you consider a stalk of rosemary so guessed on that too, so nice to have it growing in the yard. This was wonderful. I had just made my own cashew milk so used that. Very rich and creamy. When I get it home I am going to blend some of it for a true cream soup. I think this would be a nice sauce for many things when it is creamed. Thank you for sharing.