Mushrooms are the meat in this classic soup. We like to use at least 4-ounces of a gourmet wild mushroom blend.
You Will Also Need:
1 lb. fresh mushrooms (any variety), sliced
2 Tbsp. oil
6 cups vegetable broth (48 oz.)
Freshly ground black pepper
1 tsp. Dijon mustard
Optional: ½ cup sliced almonds
Here’s What You Do:
In a 3 or 4-quart pot, heat oil, gently sauté mushrooms over medium heat for 3 minutes.
Stir in soup mix.
Add broth and mustard, bring to boil, reduce heat and simmer, covered, for 20 minutes.
Add pepper to taste and serve!
Sprinkle sliced almonds on each serving, if desired.
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
For a delicious mushroom meatloaf, blend soup mix with 2 beaten eggs and 1/4 to 1/2 cup tomato juice or beef broth.
Add 1 1/2 to 2 lbs ground beef or beef/veal/pork blend and thoroughly mix by hand.
Shape into an oblong and bake at 350°F in a meatloaf pan for 1 hour. Slice and serve.
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
To boost vegetables, add 1 cup additional mushrooms and 1/2 cup each sliced celery and carrots when sautéing mushrooms in the first step of the recipe. Or to vary vegetables, along with the additional cup of mushrooms try adding 1 cup chopped bok choy or frozen green lima beans.
To boost whole grains, add 1/2 cup whole grain quinoa with soup mix and an additional cup of water.
To reduce sodium: use a low-sodium broth, bone broth, or stock.
For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
For added nutrition: look in your fridge/garden and add any vegetables you have on hand!