Mushroom soup recipes and more soup recipes

Mushroom Soup

HEART HEALTHY DIABETES FRIENDLY GLUTEN-FREE LOW CALORIE

PREP 10 minutes

COOK 8 hours PER SERVING

Calories: 158 Saturated Fat: 4g Trans Fat: 0g Carbohydrates: 14g Fiber: 2g Sodium: 203mg Protein: 7g

Dried wild mushrooms add a complex umami flavor to this soup. You can usually find them in the bulk spice section or international food aisle of most markets. Shiitake mushrooms are also a good choice if you cannot find wild mushrooms.

1 ounce dried wild mushrooms

8 ounces cremini mushrooms, washed and quartered

2 cups low-sodium chicken broth

2 tablespoons dry sherry (optional)

1 onion, halved, cut into thin half circles

2 garlic cloves, minced

1 teaspoon fresh thyme

½ teaspoon minced fresh rosemary

⅛ teaspoon sea salt

¼ cup heavy cream

1. Put the wild mushrooms, cremini mushrooms, broth, sherry (if using), onion, garlic, thyme, rosemary, and salt in the slow cooker and stir to combine.

2. Cover and cook on low for 8 hours.

3. Stir in the heavy cream just before serving.

VARIATION TIP For even more flavor, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the fresh mushrooms and brown them for about 2 minutes on each side before adding them to the slow cooker. SUBSTITUTION TIP To ensure the soup is Gluten-Free, use gluten-free low-sodium chicken broth

Ginger Carrot Bisque

HEART HEALTHY DIABETES FRIENDLY ALLERGY FRIENDLY GLUTEN-FREE LOW CALORIE
PREP 10 minutes
COOK 8 hours PER SERVING
Calories: 226 Saturated Fat: 4g Trans Fat: 0g Carbohydrates: 38g Fiber: 7g Sodium: 289mg Protein: 6g

The ginger and tangy lime juice give this creamy soup a surprising zing. If you prefer a low-fat and dairy-free version, omit the heavy cream.

½ cup diced onion
¼ cup diced celery
1 tablespoon minced ginger
2 cups low-sodium chicken broth
2 cups diced carrots
1 white potato, peeled and diced
1 teaspoon curry powder
⅛ teaspoon sea salt
1 tablespoon freshly squeezed lime juice
2 tablespoons heavy cream (optional)
¼ cup roughly chopped fresh cilantro

1. Put the onion, celery, ginger, broth, carrots, potato, curry powder, and salt in the slow cooker and stir to combine. Cover and cook on low for 8 hours.

2. Add the lime juice to the slow cooker and purée the bisque with an immersion blender.

3. Swirl in the heavy cream (if using) just before serving. Garnish each bowl with the cilantro.

NUTRITION TIP Ginger alleviates digestive discomfort, is a rich source of antioxidants, and has anti-inflammatory effects.

SUBSTITUTION TIP To ensure the soup is Gluten-Free, use gluten-free low-sodium chicken broth. To ensure the soup is Allergy Friendly, omit the cream as well.

Creamy Butternut Squash & Parsnip Soup

HEART HEALTHY DIABETES FRIENDLY GLUTEN-FREE LOW CALORIE
PREP 10 minutes
COOK 8 hours PER SERVING
Calories: 179 Saturated Fat: 2g Trans Fat: 0g Carbohydrates: 38g Fiber: 5g Sodium: 192mg Protein: 3g

The sweet tartness of apples pairs beautifully with savory, rich ingredients. This comforting soup goes well with Whole-Grain Dinner Rolls (here) and Simple Salad (here).

2 cups peeled, diced butternut squash
1 cup peeled, diced parsnip 1 Granny Smith apple, cored, peeled, and diced
½ cup diced onion
⅛ teaspoon sea salt
2 cups low-sodium vegetable broth
1 sprig fresh thyme
1 tablespoon heavy cream

1. Put the butternut squash, parsnip, apple, onion, salt, vegetable broth, and thyme into the slow cooker and stir to combine.

2. Cover and cook on low for 8 hours. Remove the thyme sprig and stir in the heavy cream. 3. Use an immersion blender to purée the soup until smooth.

COOKING TIP To save time, purchase precut butternut squash in the refrigerated portion of the produce section.

SUBSTITUTION TIP To ensure the soup is Gluten-Free, use gluten-free low-sodium vegetable broth.