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Mixed Mushroom Soup
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Friendly URLs: /mixed-mushroom-soup
50 minutes
6 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 7.4% of RDA
• Carbs: 5.2% of RDA
• Fat (total lipid): 7.8% of RDA
• Fiber: 5.8% of RDA
• Fructose: 2.6% of RDA
• Protein: 2.9% of RDA
• Sodium: 47.6% of RDA
• Sugar: 20.1% of RDA
• Vitamin A (IU): 33.3% of RDA
• Vitamin B6: 11.7% of RDA
• Vitamin C: 8.9% of RDA
• Iron: 0.7% of RDA
• Magnesium: 6.2% of RDA
• Manganese: 6.9% of RDA
• Niacin: 20.7% of RDA
• Potassium: 14.9% of RDA
• Zinc: 8.0% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
14.4
g
Calories
149
 
Fiber
1.63
g
Iron
0.126
mg
Protein
3.22
g
Sodium
643
mg
Sugars
6.27
g
Fat (total lipid)
4.74
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3
whole
+
-
 
 
1/2
cups
+
-
 
boiling.
 
2
tbsp
+
-
 
 
3
whole
+
-
 
white and light green parts only, thoroughly washed and finely chopped.
 
1
whole
+
-
 
small in size, finely diced.
 
2
cloves
+
-
 
minced.
 
1
tsp
+
-
 
fresh.
 
1
lb
+
-
 
stems removed and caps roughly chopped.
 
1
whole
+
-
 
stem removed and cap roughly chopped.
 
4
cups
+
-
 
 
1
tbsp
+
-
 
for serving.
 
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PREPARATION
PREPARING THE SHIITAKES
1.
Boil 1/2 cup water.
2.
In a small bowl, add the boiling water and the shiitakes.
3.
Set aside for 10 minutes. Once done, drain the mushrooms, being sure to reserve their soaking liquid.
4.
Slice off and discard the stems and thinly slice the caps and set them aside.
PREPARING THE SOUP
5.
Heat olive oil in a large pot over medium-high heat.
6.
Add the leeks, onion, garlic, and thyme, along with 2 heavy pinches of salt.
7.
Cook, stirring every now and then, until softened but not browned, about 9 minutes.
8.
Add the crimini, portobello, and the shiitakes.
9.
Stir to combine with the leek mixture and cook until the mushrooms begin to release their liquid, about 5-6 minutes.
10.
Add the vegetable stock and the reserved mushroom liquid (avoiding any grit that may be at the bottom from the shiitakes).
11.
Turn up the heat, bringing to a boil.
12.
Once boiling, turn heat to low and simmer for 20 minutes.
13.
Carefully transfer to a blender and puree. Transfer to bowls and serve with fresh parsley.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 149
Protein 3.22 g
Carbohydrates 14.4 g
Iron 0.13 mg
Fiber 1.63 g
Calcium 8.18 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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