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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 7.0 g
  • Cholesterol: 7.4 mg
  • Sodium: 831.7 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 9.3 g

View full nutritional breakdown of Mushroom Soup Homemade calories by ingredient
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Mushroom Soup Homemade

Submitted by: KITTIEWITCH

Introduction

makes about 8 1 cup servings makes about 8 1 cup servings
Number of Servings: 8

Ingredients

    2 tbsp olive oil
    1 medium onion chopped fine
    2 stalks of celery chopped
    1 large red yellow or orange pepper chopped
    2-4 cloves of garlic finely chopped
    12 baby carrots chopped (approx. 1/2 cup)
    4 cups mushrooms ( mix em up can use any variety here but crimini, shitake and button makes a nice mix)
    salt and pepper to taste
    1/2 tsp dried thyme
    1/4 tsp poultry seasoning

    4 cups Chicken stock (broth)( vegetable stock can be used for vegetarian alternative)

    2 cups whole milk (or if you can afford the fat here heavy cream is divine, but adds MANY calories)

Directions

Saute onion, celery and pepper in the olive oil till onion starts to brown. add rest of vegetables and cook till mushrooms release some liquid about 5 min. Add the chicken stock, and seasonings. Reduce heat, cover and simmer for approximately 2 hours. Add the milk and bring back up to temperature. Taste and season to your taste.

Number of Servings: 8

Recipe submitted by SparkPeople user KITTIEWITCH.






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  • 1 of 1 people found this review helpful
    I made this tonight and it was good. I added tofu for protein - 3/4/09

    Reply from KITTIEWITCH (3/20/09)
    Also try it with fish stock and a seafood mix (shrimp crab, clams...) really good if you want to make this a whole meal and not just a go along. Add in a nice slice of freshly baked multigrain bread and you have a meal.


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  • This was really good! I added some chopped fresh parsley and a few chopped green onions to the pot after cooking..yummy! - 3/25/11

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  • this sounds soooo good! going to subsitute the chicken stock for vegetable stock though - 3/3/09

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  • this was really good! - 3/3/09

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