Name: Easy 30-Minute Mushroom Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 teaspoon virgin coconut oil; 1 pound mushrooms, chopped; 1 cup onions, chopped; 1 cup whole-wheat flour; 1/4 teaspoon Himalayan pink salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon thyme; 4 cups milk; 32 ounce carton chicken broth; 4 ounces freshly grated Parmesan cheese; 1 cup broccoli, stem removed, separated into florets; 1 cup cauliflower, stem removed, separated into florets; 1 cup carrots, sliced; 1 cup yellow squash, diced; 1 cup zucchini, diced; rotisserie chicken or ground turkey (cooked)

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Simple and delicious

When time is tight, this 30-Minute Mushroom Vegetable Soup is a must-try recipe. The aroma of this easy throw-together soup will stimulate your salivary glands and feed your family with a host of healthy ingredients. You can be creative and use whatever fresh vegetables are in season. If you don’t have time to chop fresh vegetables, add 5 cups of frozen mixed vegetables and enjoy!

Easy 30-Minute Mushroom Vegetable Soup

Course: ,
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 1x

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Description

The aroma of this easy throw-together soup will stimulate your salivary glands and feed your family with a host of healthy ingredients. You can be creative and use whatever fresh vegetables are in season.

Ingredients

Scale

Main Ingredients:

1 teaspoon virgin coconut oil
1 pound mushrooms, chopped
1 cup onions, chopped
1 cup whole-wheat flour
1/4 teaspoon Himalayan pink salt
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
4 cups milk
32 ounce carton chicken broth
4 ounces freshly grated Parmesan cheese

Veggies: (Short on time, use 5 cups of frozen mixed vegetables in place of veggies listed below)

1 cup broccoli, stem removed, separated into florets
1 cup cauliflower, stem removed, separated into florets
1 cup carrots, sliced
1 cup yellow squash, diced
1 cup zucchini, diced

Optional Proteins:

rotisserie chicken or ground turkey (cooked)

Instructions

In a soup kettle, sauté the mushrooms and onions in oil until tender.
Combine the flour, salt, pepper and thyme. Gradually stir in flour mixture and milk. Cook and stir until mixture comes to a boil.
Stir in chicken broth, add vegetables and heat until vegetables are cooked through, approximately 30-40 minutes.
Place soup in a bowl, topping each serving with a tablespoon of Parmesan cheese. Serve and ENJOY!

Notes

We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

Time-Saving Tip

If you don’t have time to chop fresh vegetables, add 5 cups of frozen mixed vegetables and enjoy! (Our favorite is Normandy Blend Fresh Frozen Deluxe Vegetables.)

Substitutions

Substitute with a gluten-free flour if necessary.

You can use 100% cold pressed virgin coconut oil or 100% extra virgin olive oil.

Keywords: Mushroom Vegetable Soup, Vegetable Soup

Category :Recipes

Method :One Pot, Too Easy, 30 Minute Meals