Healthy Homemade Mushroom Soup
Prep time
Cook time
Total time
A hearty, satisfying soup that you can make ahead and even freeze for a quick healthy meal.
Serves: 4 servings
  • 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
  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.
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
Recipe by Eating Made Easy at