Healthy Mushroom Soup without cream

This light and healthy mushroom and veggie soup is made without cream and is loaded with fresh ingredients and flavor. Beautifully sautéed veggies, simmered in beef stock and topped off with fresh parsley. An easy dinner that will come together in about 30 minutes.

Ingredients:   – Olive Oil – Yellow Onion – Salt – Carrots – Celery – Fresh Garlic – Fresh Mushrooms – White Wine Vinegar – Dried Thyme – Dried Oregano – Black Pepper – Beef Stock – Fresh Parsley

Start off by chopping all the veggies. This soup cooks quickly so have it all ready to go.

In a large dutch oven, sauté the onions in olive oil.

Add in the carrots and celery and sauté until soft.

Add in the mushrooms and continue to cook.

Add in vinegar, garlic, beef stock and spice and bring to a boil. Reduce to a simmer and cook for 10 minutes.

Serve and enjoy!

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