Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 3 Ratings

This homemade mushroom soup recipe gets a healthful boost from garden greens like fresh spinach, arugula, and Italian parsley. For more meaty mushroom flavor, top each bowl of this mushroom soup recipe with a few extra sauteed mushrooms.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
15 mins
35 mins
6 side-dish servings


Ingredient Checklist


Instructions Checklist
  • In a 3-quart saucepan heat oil over medium heat. Add onion; cook 5 minutes. Add broth, pepper, and salt to taste. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, 10 minutes.

  • Meanwhile, in large skillet melt butter over medium heat. Add mushrooms; cook 6 to 8 minutes or until tender and liquid has evaporated. Set mushrooms aside.

  • Remove saucepan from heat. Using an immersion blender, blend onion-potato mixture until almost smooth. Add spinach, arugula, and parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Top servings with sautéed mushrooms and, if desired, additional arugula.

Nutrition Facts

92 calories; fat 3g; carbohydrates 14g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 4g; vitamin a 3256IU; vitamin c 44mg; niacin equivalents 2mg; folate 85mcg; sodium 412mg; potassium 499mg; calcium 71mg; iron 2mg.