In between all these cookies, cocktails, mashed potatoes and eggnog, we’re going to need some soup.

Not only is soup a great way to gobble down loads of low-calorie veggies, it’s also satisfying (thanks to the volume) and warming during chilly winter months. And of course it’s a perfect make-ahead meal for those times you want something warm but don’t have the time or energy to cook. (Read: the holiday season).

Now I’m going to introduce you to one of the most delicious soups I’ve ever made or eaten.

This. Creamy. Mushroom. Soup.

It’s the best.

There’s so much rich, earthy flavor in this soup that you’d never guess it’s healthy. The meatiness of the mushrooms also make it more satisfying than other broth-based soups, which I love because I don’t have to eat again an hour later.

If you’re anything like me, you’ll soon be making this over and over and never tire of it!

Healthy Homemade Mushroom Soup

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

A hearty, satisfying soup that you can make ahead and even freeze for a quick healthy meal.

Serves: 4 servings

Ingredients

• 2 cups cooked whole grains (barley, wheat berries, farro or wild rice)
• 6 cups veggie or mushroom broth
• 2 teaspoons butter
• 1 tablespoon olive oil
• 1 cup finely chopped onions
• 10 oz sliced white mushrooms
• 20 oz sliced crimini mushrooms
• 3 stalks celery, finely chopped (use the inner stalks with leaves for more flavor!)
• 1 teaspoon dried sage
• ½ teaspoon freshly ground pepper
• 2 tablespoons all-purpose flour
• 1 cup dry sherry
• ½ cup full-fat or 2% Greek yogurt
• ½ cup finely sliced green onions

Instructions

1. Heat butter and oil in a Dutch oven or other heavy bottomed pan over medium heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Add white and crimini mushrooms and cook until they start to brown, 8 to 10 minutes.
2. Add the sage & pepper and cook 2-3 minutes.
3. Sprinkle flour over the veggies and stir until the flour is mixed in, about 1 minute.
4. Stir in the sherry and cook until it begins to evaporate, about 2 minutes.
5. Add the veggie or mushroom broth; increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the soup has thickened - about 20 minutes.
6. Add the cooked grains and continue cooking, stirring occasionally, until heated through, about 5 minutes more.
7. Stir in yogurt and serve with chopped green onions on top.

Notes

This soup is a great way to use up leftover cooked grains - whatever you have on hand will work, though the heartier grains stand up better in the soup and don't absorb all the liquid.

Nutrition Information

Serving size: About 2 cups each

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