Mushroom Veggie Soup
This light and healthy mushroom and veggie soup is made without cream and is loaded with fresh ingredients and flavor. Beautifully sauteed veggies, simmered in beef stock and topped off with fresh parsley. An easy dinner that will come together in about 30 minutes.
Servings: 4 People
Calories: 121kcal
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Yellow Onion Diced
- 1 teaspoon Kosher Salt
- 2 Cups Diced Carrots about 2-3 medium size
- 1 Cup Diced Celery About 3-4 celery ribs
- 8 oz Baby Bella Mushrooms Sliced, Also called cremimi mushrooms
- 3 Cloves of Garlic Minced or pressed
- 2 teaspoon White Wine Vinegar
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ¼ teaspoon Black Pepper
- 4 Cups Beef Stock
- ¼ Cup Chopped Parsley
Instructions
- Start off by chopping the onions, celery, carrots, and mushrooms. This soup is quick to make so have everything ready to go.
- Place a large dutch oven or other pot over medium heat. Add olive oil and allow to warm up.
- Add in onions and salt. See notes on salt. Cook onions until they are soft and translucent. About 5 minutes.
- Add in celery and carrots and stir well to coat in the oil. Sautee, stirring often until they are soft but still have a little bit of a crunch.
- Add in mushrooms and stir to coat in oil. Sautee until they start to soften but still have some crunch to them. They will simmer in the stock for a while causing them to become the perfect texture.
- Add in the minced garlic and allow to cook for 30 seconds or until fragrant.
- Add in the white wine vinegar and stir to incorporate. Allow cooking for about 1 minute.
- Add in the dried oregano, thyme, and black pepper.
- Add in the beef stock, bring to a low boil, reduce to a simmer and cook for 10 minutes. Taste and add more salt if needed at this time.
- Serve warm and enjoy!
Notes
Note on Salt
My top tip for making this soup (and any soup really) is to add the salt while sauteing the veggies. When making soups, we want all the flavors in the veggies to really stand out. Especially in this recipe since they are the star of the dish.
Adding the salt while everything is sauteeing gives it the opportunity to cook into all the veggies drawing out each flavor. If the salt isn't added until the stock is, it really is just enhancing the flavor of the stock.
Salt is a powerful ingredient and when used correctly can drastically change the way dishes will taste.
Variations
- Vegan or Vegetarian: This recipe does call for beef stock. If you are looking to make it fully vegan or vegetarian substitute the beef stock for a vegetable broth.
- Add a Grain: This recipe was designed to be simple, easy, and fresh. If you are looking to add a bit more to it consider a grain such as white rice, brown rice, wild rice, or barley. Cook separately and add into the soup with the broth. If adding a grain be sure to factor in a few additional cups of stock.
- Creamy Soup: If you are looking for a creamy mushroom soup you can add in some heavy whipping cream or sour cream.
- Vegetable stock for beef stock. Unless you are trying to make it vegetarian or vegan I would suggest using beef stock. The beef flavor paired with the mushrooms is what gives this soup its flavor. While vegetable broth will work it will not be as strong.
- Chicken Stock: If you don't have beef stock, chicken stock is another option. It will slightly change the flavors but will still be delicious.
- Different mushrooms: This recipe calls for baby Bella, also called cremini mushrooms. If you don't have access to either, white mushrooms will work as well.
Nutrition
Calories: 121kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1272mg | Potassium: 1027mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10824IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 2mg