This Hearty mushroom soup is so satisfying and delicious. This simple dish of mushrooms, potatoes, and fresh dill is wonderfully flavorful.
On a really cold day, all you want is something warm. And this hearty mushroom soup is just what you’re looking for. Thick and full of chopped veggies and aromatic herbs, it has great flavor and texture. It is great for lunch or can be served with other dishes for a larger dinner.
This filling soup is really easy to make and can even be made ahead of time to save you the nightly prep work when you’re short on time. Make it a few days or even weeks in advance and store in the freezer. You can easily enjoy this flavorful and thick soup whenever you want. Let’s take a look at the delicious ingredients that go into it.
video guide
main ingredients
- Oil. You can use either olive oil or grapeseed oil.
- onions. This adds sweetness and extra flavor.
- Mushrooms. I prefer baby bella in this recipe, but crimini or portobello will do, too.
- Potatoes. Yukon Gold or Russet Potatoes are good.
- carrots Large carrots or baby carrots are fine.
- vegetable broth. If you’re using low-sodium broth, you may need to add a little extra salt. The one I used is fully flavored and I used it Better than bouillon, not a chicken base to make my broth.
- bay leaves. Adds a nice peppery, minty flavor.
- turmeric powder. Optional, I recommend it. It adds additional health benefits and a beautiful color.
- Salt pepper. Taste.
- Garlic. Adds a nice pungent aroma.
- Dill. Or parsley can be used instead.
- flour sludge. Make this with 2 tablespoons flour + 2 tablespoons water and mix well.
How to make a hearty mushroom soup
1. In a medium saucepan, sauté the mushrooms and onions in oil over medium-high heat until liquids have evaporated and vegetables are tender and beginning to brown.
2. Now add carrots, potatoes, vegetable stock and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
3. Add turmeric and season with salt and pepper.
4. In a small cup or measuring cup, prepare the flour porridge by thoroughly mixing the flour and water together.
5. Pour the slurry into the stew and stir very well.
6. Add the chopped garlic and fresh dill. Then turn off the heat and serve this mushroom soup hot.
Helpful tips & tricks
- Choose good quality mushrooms. Since they’re the star of the dish, look for Baby Bella (or Crimini and Portobello) that are firm, smooth, and plump and don’t appear parched.
- Cut the vegetables to a uniform size. Make sure the potatoes, carrots, and mushrooms are cut to a similar size to aid in even cooking. This also helps get everything on each spoon.
- Don’t forget the flour. This slurry adds starch to the soup, which thickens it and makes it nice and hearty. It also brings the other ingredients together.
- Add the dill in the last step. Waiting until the end gives the soup a kick of fresh herbal flavor and a nice color too. Adding it too early will minimize this.
Variations on this recipe
- Add vegetables. You can also make this recipe with celery, spinach, bell peppers, broccoli, or cauliflower.
- Add spices. Make this hearty mushroom soup with coriander, basil, parsley, ground coriander, curry powder, onion powder, or cumin.
- Make it creamy. Add melted butter, heavy cream, or Greek yogurt to this soup for a creamy base.
- add egg white. Make it even heartier with some sausage, chicken, bacon, or mussels. You can also add tofu or beans.
How to store and reheat it
Any leftovers of this hearty mushroom soup can be stored in an airtight container in the fridge up to 5 days. To reheat, simply place the soup in a microwave-safe bowl and reheat for a minute or two. You can also heat it on the stove.
What to serve this hearty mushroom soup with
- Bread. Serve this with croutons, toasted bread or pitas. Give it a try Potato Flatbread.
- proteins. Make it a full meal with the addition of Spinach Stuffed Chicken Breast, Baked Breaded Tilapia, Shrimp Fajita Stuffed Spaghetti Squash, or Baked Black Bean Taquitos.
- salads. Pair this hearty mushroom soup with a Kale salad with quinoa, iceberg lettuce, cucumber tomato feta salador Roasted Zucchini Salad.
- sandwiches Do this to the side of a Chickpea Carrot Salad Sandwich, Easy Tuna Meltdown Sandwich, Roasted Pepper Grilled Cheese Sandwichor Beef sandwich on naan bread.
I hope you love this hearty mushroom soup as much as I do. It’s just so easy, flavorful, and satisfying that you can’t beat it on a winter’s day.
More delicious mushroom recipes:
Hearty mushroom soup
This Hearty mushroom soup is so satisfying and delicious. This simple dish of mushrooms, potatoes, and fresh dill is wonderfully flavorful.
ingredients
- 2 Tablespoon. olive oil
- 1 Middle Onion, thinly sliced
- 1 Pound. Mushrooms, peeled and cut into large pieces
- 3 Middle Potatoes, peeled and cut into medium pieces
- 3 Middle Carrots, peeled and cut into medium pieces
- 4 cups vegetable broth or as needed
- 2 bay leaves
- ½ tsp. turmeric powder
- ½ tsp. sea-salt or to taste
- ⅓ tsp. pepper or to taste
- 1 Middle Garlic clove, chopped
- ⅓ Cup chopped dill
Remarks
Variations on this recipe
- Add other vegetables. You can also make this recipe with celery, spinach, bell peppers, broccoli, or cauliflower.
- Add spices. Make this hearty mushroom soup with coriander, basil, parsley, ground coriander, curry powder, onion powder, or cumin.
- Make it creamy. Add melted butter, heavy cream, or Greek yogurt to this soup for a creamy base.
- add egg white. Make it even heartier with some sausage, chicken, bacon, or mussels. You can also add tofu or beans.
How to store and reheat it
Any leftovers of this hearty mushroom soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place the soup in a microwave-safe bowl and reheat for a minute or two. You can also heat it on the stove.
nutrition
Calories: 260kcalCarbohydrates: 43GProtein: 8thGFat: 8thGSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 5GSodium: 1230mgPotassium: 1270mgFiber: 7GSugar: 9GVitamin A: 8455ieVitamin C: 42mgCalcium: 56mgIron: 3mg