Description
Easy 30-Minute Mushroom Vegetable Soup is a warm, nourishing dish that combines earthy mushrooms and colorful vegetables in a hearty broth. Perfect for busy weeknights or cozy weekends, this soup offers delightful flavors and aromas that evoke comfort and nostalgia. With just 30 minutes of preparation, you can enjoy a satisfying meal that is both customizable and delicious. Serve it hot with fresh herbs for an extra touch of flavor.
Ingredients
Scale
- 8 oz fresh mushrooms (button and cremini), sliced
- 2 medium carrots, thinly sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté diced onions, chopped celery, and sliced carrots until softened (about 5 minutes).
- Stir in minced garlic; cook for another minute.
- Add sliced mushrooms and cook until they release their juices (about 3 minutes).
- Pour in vegetable broth along with thyme and bay leaf; bring to a gentle boil.
- Season with salt and pepper; reduce heat to simmer for 15 minutes.
- Remove the bay leaf before serving; ladle into bowls and garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 115
- Sugar: 4g
- Sodium: 560mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg