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A “Mushroom” Soup for the Finicky

Between you and me, it’s hard to get folks who won’t eat vegetables to give them a try. However, there are many people who love their steak that also like mushrooms. I was able to make a soup that tastes like it’s all about the mushrooms and add a few other healthy veggies to it. It’s virtually a fat-free dish! Shhhh…just serve this and see what happens. 🙂

Ingredients (serves 6-8)

6 portobello mushrooms, diced

1 eggplant, diced

1 small onion, diced

1/4 cup hummus

1/4 cup avocado or guacamole

1/2 cup fresh spinach

1 large celery stalk

1 whole lime, uncut

1 TB chopped, fresh cilantro

1 32 oz carton chicken or veg stock

1/2 tsp dried thyme

1 TB sea salt, or to taste

fat-free sour cream, for garnish


Place all ingredients except for the thyme and sea salt in a large pot. Simmer for 30 minutes to an hour, or until all the vegetables are very soft. Remove the lime and discard. In batches, add the soup to a blender. Don’t fill blender more than halfway. Put a towel over the cover of the blender and put your hand on top to avoid spillage. Put the pureed soup in another pot. Add the thyme and salt to taste. Simmer for ten more minutes. Serve in bowls with a dollop of sour cream for garnish.


About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.