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.

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.)

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Easy 30-Minute Mushroom Vegetable Soup
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.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Main Ingredients:
Veggies: (Short on time, just use 5 cups of frozen mixed vegetables)
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Main Ingredients:
Veggies: (Short on time, just use 5 cups of frozen mixed vegetables)
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!
Recipe Notes

Substitute with a gluten-free flour if necessary.
You can use 100% cold pressed virgin coconut oil or 100% extra virgin olive oil.

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