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Mushroom Soup

Prep time: 5 to 10 minutes

Cook time: 20-25 minutes

Recipe makes: 4 servings

What you need:

  • 1 32-ounce box of low-sodium vegetable broth (non-vegetarians can use low-sodium chicken stock)
  • 2 10-ounce packages of sliced baby bella or shitake mushrooms
  • 2 large stalks celery, washed
  • 1 small onion
  • 1/2 cup 1% milk, optional (can also use skim milk)

Equipment and supplies:

  • Knife and cutting board
  • Blender
  • Medium to large pot
  • Measuring spoons and cups

What to do:

  1. Cut celery and onion into small pieces.
  2. Pour broth into a medium pot and set heat to medium. Add celery, mushrooms, and onion. Bring to a boil, then cover and simmer until vegetables are soft, about 20 minutes.
  3. Remove 2 cups of soup from the pot and place it into the blender. Add milk, if using. Be careful when blending hot liquids — make sure the lid is on tightly and that you hold it down with your hand using a kitchen towel.
  4. Pour the blended soup back into the pot with the rest of the soup. Stir and continue to cook for 2 minutes more. Serve.

Nutritional analysis (per serving):

  • 70 calories
  • 7g protein
  • 0.5g fat
  • 0g sat. fat
  • 11g carbohydrate
  • 2g fiber
  • 0mg cholesterol
  • 120mg sodium
  • 5g sugars

Serves: 4

Serving size:1 1/2 cup

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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