Quick and healthy mushroom soup

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, quick and healthy mushroom soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove–thin it as needed with more broth or water. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.

Quick and healthy mushroom soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Quick and healthy mushroom soup is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have quick and healthy mushroom soup using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Quick and healthy mushroom soup:
  1. Make ready 1⁄2 cup mushroom sliced
  2. Take 1⁄2 capsicum chopped
  3. Make ready 1 carrot chopped
  4. Take 2 sticks spring onion
  5. Prepare 2 bulbs of sping onion chopped
  6. Take 1 tbsp garlic chopped
  7. Prepare 1 tbsp ginger chopped
  8. Make ready 1 green chilli chopped
  9. Prepare 1 tbsp butter
  10. Take 1⁄2 tsp black pepper Powder
  11. Make ready 3 cup vegetables stock
  12. Take 6 cups water
  13. Make ready to taste Salt
  14. Prepare 1 tsp vinegar
  15. Take 2 tbsp cornflour slurry

Add the mushrooms, thyme, a good pinch of salt and pepper. Warm a large soup pot over medium heat and add the olive oil and butter. Slice the mushrooms, dice the onion and grate or finely chop the garlic. First, start by sautéing the mushrooms.

Instructions to make Quick and healthy mushroom soup:
  1. Wash and chop all the vegetables for the soup. Chop the ginger, garlic and green chillies and set aside.
  2. Heat butter in a wok. Add the chopped ginger, garlic and green chillies. Saute for a few seconds. Next add the spring onion bulbs and mix well.
  3. Add the mushroom and other vegetables. Toss all the vegetables around. Once the veggies are well sauteed add salt pepper, the water and vegetable cubes.
  4. Let the soup come to a good boil. When done add the vinegar and spring onion greens. Thicken the soup with cornflour slurry. Enjoy hot.

Slice the mushrooms, dice the onion and grate or finely chop the garlic. First, start by sautéing the mushrooms. For all you mushroom lovers out there, even though this creamless mushroom soup recipe is healthy, it's still very decadent and filling - so comforting on a cold day. You can eat it chunky, or use an immersion blender to make it creamy- it's up to you! It's super easy to make and you can do it on the stove or in the Instant Pot.

So that’s going to wrap it up for this exceptional food quick and healthy mushroom soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!