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!

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Mushroom Vegetable Soup

Easy 30-Minute Mushroom Vegetable Soup


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

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:
Veggies: (Short on time, use 5 cups of frozen mixed vegetables in place of veggies listed below)
Optional Proteins:
  • rotisserie chicken or ground turkey (cooked)

Instructions

  1. In a soup kettle, sauté the mushrooms and onions in oil until tender.
  2. Combine the flour, salt, pepper and thyme. Gradually stir in flour mixture and milk. Cook and stir until mixture comes to a boil.
  3. Stir in chicken broth, add vegetables and heat until vegetables are cooked through, approximately 30-40 minutes.
  4. 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
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