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–+ servings

Mushroom Soup

Cansanity
In January, I take inventory of my garden vegetables from the previous summer and, since I always still have plenty of potatoes, onions and garlic, this delicious savoury soup makes it frequently on the menu. And, especially on those cold blustery Canadian winter days, I find this mushroom soup is always the perfect comfort food. It comes together so easily because it is made with simple ingredients, mushroom, onions, garlic and potato and delicious savoury dill and kept low in fat by using only a cup of 2% milk to make it creamy. Serve it on its own or add a warmed biscuit or hearty sandwich to make it a substantial meal.
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Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course appetizer, dinner, lunch
Cuisine American, Canadian
Servings 4 servings
Calories 230 kcal

Equipment

  • 8-litre stainless steel pot
  • hand immersion blender

Ingredients
  

  • 3 tbsp butter
  • 2 cups onions chopped
  • 1 large garlic clove minced
  • 1 pound mushrooms remove the stems and slice
  • 2 cups potatoes 1 large russet peeled and medium diced should give you 2 cups
  • 1 tbsp soy sauce or Tamari sauce
  • 2½ cups chicken broth
  • 1 cup milk 2% is great but if you want it creamier you can use homogenized milk
  • 1½ tbsp dill fresh is best but if you have to use dried reduce the amount to one teaspoon of dried dill
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Heat butter until melted on medium-high heat in the 8-litre stainless steel pot.
  • Add the onions and saute for 3 minutes. Stir occasionally so that the onions don't stick to the pot.
  • Add the minced garlic and stir for 30 seconds.
  • Add the potatoes and most of the sliced mushrooms. Reserve about a cup of the sliced mushrooms to add after you blend the soup. Stir and then add the soy sauce and chicken broth. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes.
  • Using a hand immersion blender, blend until smooth. Add the remaining mushrooms and chopped fresh dill, salt and pepper. Bring the soup back up to a boil and then reduce to a simmer and cook for 5 more minutes.
  • Add the milk and warm the soup back up to hot but do not boil or the milk could curdle. Once warmed, remove the soup from the heat and serve.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 26gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 702mgPotassium: 861mgFiber: 5gSugar: 10gVitamin A: 340IUVitamin C: 10mgCalcium: 107mgIron: 1mg
Keyword dill, mushroom, potato, soup
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