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–+ servings
Healthy mushroom soup in a pink bowl garnished with chopped parsley on top of a pink surface

The ultimate mushroom soup

This easy and good for you mushroom soup is made from the most available cremini mushroom, chicken stock and a few aromatics with a boost from the straightforward earthy, savory and umami flavor of dried porcini mushroom and that's just it.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 23 minutes
including soaking time: 20 minutes
Total Time: 48 minutes
Servings: 6 serving
Calories: 163kcal

Equipment

  • medium saucepan or 2 quart pan

Ingredients 
US Customary - Metric
 

  • 14 grams dried porcini
  • 2 cups hot water
  • 4 tablespoons unsalted butter or 2 tablespoons olive oil
  • 1 cup cooking onion. diced
  • 1 cup celery, diced
  • ¾ cup rolled oats
  • 4 cups chicken stock
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 2 bay leaf
  • 1 pound cremini mushroom or assorted mushroom, cleaned and thinly sliced
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • parsley for garnish

Instructions

  • Place the dried cremini mushroom in a bowl, add 2 cups of hot water and let it soak to soften for about 20-30 minutes. Rinse the soaked mushroom from its soaking liquid as you transfer it to another bowl, make sure to wash off any hidden, stubborn grits. Let the grits subside at the bottom and slowly pour the liquid into another bowl leaving the grits behind. Or, strain the liquid using a coffee filter or a cheesecloth.
    Porcini mushroom soaked in hot water
  • Add the butter to the pan and melt over medium-low heat. Once heated, add the onion and celery and let it sweat until the vegetables are soft about 3 minutes. Add the mushroom and ½ teaspoon of salt and cook until the mushrooms release their juices and evaporate. The mushroom should be caramelized a little.
    caramelized mushroom with celery and onions in a sauce pan.
  • Add the porcini mushroom and garlic, cook for a minute. Add the rolled oats, chicken stock, bay leaf, thyme and the strained porcini liquid.
    caramelized vegetables, mushroom rolled oats and chicken stock in a heavy stainless steel pan with wooden spoon on the side.
  • Increase the heat to boil. Once you reach the boiling point, lower the heat to medium-low and let it simmer steadily with the lid on but slightly ajar until the rolled oats lose their shape lending a thicker consistency, and the mushrooms are tender for about 20-25 minutes. Fish out the bay leaf and discard, add the remaining salt and pepper, stir, taste and add more seasoning if necessary. Drizzle the lemon juice and serve garnished with parsley leaves.
    cooked mushroom soup in stainless steel pan.
Category: Soup
Cuisine: American
Keyword: mushroom soup

Nutrition

Calories: 163 kcal (8%)Carbohydrates: 14 g (5%)Protein: 7 g (14%)Fat: 10 g (15%)Cholesterol: 25 mg (8%)Sodium: 637 mg (28%)Potassium: 635 mg (18%)Fiber: 2 g (8%)Sugar: 5 g (6%)Vitamin A: 316 IU (6%)Vitamin C: 4 mg (5%)Calcium: 36 mg (4%)Iron: 1 mg (6%)
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