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
- ½ large onion, chopped
- 2 lbs white button mushrooms
- ½ 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 ⅓ of the liquid will evaporate).
- Mix the flour with ½ 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
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Patti Mott says
What is the calorie count for one serving? If you're going to call something "low-cal", at least be specific. What's low-cal to you may not be for someone else.
Tania says
Hi Patti! I do not count the calories in food. You are welcome to use online calorie calculator if you are interested. The soup is low-cal because I don't use meat, dairy or any other heavy ingredients. It is just made out of veggies and grain...
Barbara Garland says
It sounds like a very nice soup and it's one I could make. Diet is very harsh and could you tell please what wheat berries are. I have only heard of barely.
Tania says
Hi Barbara! Wheatberries are the whole grain form of wheat - the whole, complete grain before it has undergone any processing. They could be found on Amazon or in many health food stores. Feel free to use barley instead. Hope you'll enjoy the soup!
Dilyn says
Hi! If we use pearl barley instead of wheat berries is the cook time still the same?
Tania says
Hi Dilyn! Please, check the cooking instructions on the barley package. Usually, pearl barley cooking time is about 25 minutes. Thanks!
Therese says
I'm going to give this a spin next week--sounds amazing! I'm not going to use your secret weapon, though...it contains MSG and that triggers LOTS of bad reactions in my house. I like to use gluten-free bullion to build flavors in soups, and I'm sure it will compliment your recipe perfectly.
Tania says
Great! Let me know hot it turns out, Therese!
Mary says
Can this be made in a slow cooker, or would it ruin the mushrooms? It sounds so yummy.
Tania says
I've never cooked it in the slow cooker, but I think it should work well, Mary! Let me know how it turns out!
Vanessa says
I wonder if this would work puréed....el husband doesn't like texture of mushrooms....
Tania says
I am not sure, Vanessa. I've never pureed wheat berries (barley) before. I'd recommend to go with classic pureed mushroom soup then. All the best!
Lise says
Why not cook the onions and mushrooms until done then purée with some stock until smooth then add back to the pot and proceed from there in the directions? You would still get the mushroom flavor with no chunky mushroom texture and you might be able to skip adding the flour at the end because it might be thick enough with the mushroom purée. I do stuff like this all the time because my husband is a picky eater too. Hope this is helpful. ?