This Hearty Mushroom Soup is so satisfying and delicious. Made with mushrooms, potatoes, and fresh dill, this simple dish is wonderfully flavorful.
On a really cold day, all you want is something warm. And this Hearty Mushroom Soup is just what you’re looking for. Thick and full of chopped vegetables and aromatic herbs, it has great flavor and texture. It makes a great midday meal or can be served with other dishes for a larger dinner.
This filling soup is really easy to make and can even be prepared ahead of time to save you evening prep work when you haven’t got time. Make it a few days ahead, or even weeks, and store it in the freezer. You can easily enjoy this flavorful and thick soup whenever you like. Let’s take a look at the delicious ingredients that go into it.
Video Tutorial
Main Ingredients
- Oil. You can use either olive oil or grapeseed oil.
- Onions. This adds sweetness and extra flavor.
- Mushrooms. I prefer baby bella in this recipe, but crimini or portobello can also work.
- Potatoes. Yukon gold or Russet potatoes are good.
- Carrots. Full-sized or baby carrots are fine.
- Veggie Broth. If you use low-sodium broth, you might need to add some extra salt. The one I used is fully seasoned and I used Better Than Bouillon, No Chicken Base to make my broth.
- Bay Leaves. Adds a nice peppery, minty flavor.
- Turmeric Powder. Optional, I recommend it. It adds extra health benefits and beautiful color.
- Salt & Pepper. To taste.
- Garlic. Adds a nice pungent aroma.
- Dill. Or parsley can be used instead.
- Flour slurry. Make this with 2 tablespoons of flour + 2 tablespoons of water, and mix well.
How to Make Hearty Mushroom Soup
1. In a medium-sized pot, saute the mushrooms and onions in oil over medium-high heat, until the liquids have evaporated and the vegetables are tender and starting to brown.
2. Now add the carrots, potatoes, veggie broth, and bay leaves to the pot. Bring it to a boil, then reduce the heat to low and simmer for 30 minutes.
3. Add turmeric and season with salt and pepper to taste.
4. In a small cup or measuring cup, make the flour slurry by mixing the flour and water together thoroughly.
5. Pour the slurry into the stew and stir very well.
6. Add the minced garlic and fresh dill. Then turn off the heat and serve this Mushroom Soup hot.
Helpful Tips & Tricks
- Choose good quality mushrooms. Since they are the star of the dish, look for baby bella (or crimini and portobello) that are firm, smooth, and plump, and don’t appear dried out.
- Cut the vegetables to a uniform size. To aid in even cooking, make sure that the potatoes, carrots, and mushrooms are cut to a similar size. This also helps get everything on each spoonful.
- Don’t forget the flour slurry. This slurry adds starchiness to the soup that will thicken it up and make it nice and hearty. It also brings the other ingredients together.
- Add the dill in the last step. Waiting until the end gives the soup a kick of fresh herbaceous flavor and also some nice color. Adding it too early will minimize this.
Variations to this Recipe
- Add vegetables. You can also make this recipe with the addition of celery, spinach, bell peppers, broccoli, or cauliflower.
- Add seasonings. Make this Hearty Mushroom Soup with cilantro, basil, parsley, ground coriander, curry powder, onion powder, or cumin.
- Make it creamy. Add melted butter, heavy cream, or Greek yogurt to this soup to give it a creamy base.
- Add protein. Make this even more hearty with some sausage, chicken, bacon, or clams. You can also add tofu or beans.
How to Store and Reheat it
Any leftovers of this Hearty Mushroom Soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat it, just place the soup in a microwave-safe bowl and warm it for a minute or two. You can also heat it on the stovetop.
What to Serve this Hearty Mushroom Soup with
- Bread. Serve this with some croutons, toasted bread, or pitas. Try it with this Potato Flatbread.
- Proteins. Make it a full meal with the addition of Spinach Stuffed Chicken Breast, Baked Breaded Tilapia, Shrimp Fajita Stuffed Spaghetti Squash, or Baked Black Bean Taquitos.
- Salads. Pair this Hearty Mushroom Soup with a Kale Salad with Quinoa, Iceberg Lettuce Salad, Cucumber Tomato Feta Salad, or Roasted Zucchini Salad.
- Sandwiches. Make this the side to a Chickpea Carrot Salad Sandwich, Easy Tuna Melt Sandwich, Roasted Pepper Grilled Cheese Sandwich, or Beef Sandwich on Naan Bread.
I hope you love this Hearty Mushroom Soup as much as I do. It’s just so simple, flavorful, and satisfying, you can’t beat it on a winter day.
More tasty mushroom recipes:
Hearty Mushroom Soup
This Hearty Mushroom Soup is so satisfying and delicious. Made with mushrooms, potatoes, and fresh dill, this simple dish is wonderfully flavorful.
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, thinly sliced
- 1 lb. mushrooms, peeled and cut into large pieces
- 3 medium potatoes, peeled and cut into medium pieces
- 3 medium carrots, peeled and cut into medium pieces
- 4 cups vegetable broth, or as needed
- 2 bay leaves
- ½ tsp. turmeric powder
- ½ tsp. sea salt or to taste
- ⅓ tsp. pepper or to taste
- 1 medium garlic clove, minced
- ⅓ cup chopped dill
Notes
Variations to this Recipe
- Add other vegetables. You can also make this recipe with the addition of celery, spinach, bell peppers, broccoli, or cauliflower.
- Add seasonings. Make this Hearty Mushroom Soup with cilantro, basil, parsley, ground coriander, curry powder, onion powder, or cumin.
- Make it creamy. Add melted butter, heavy cream, or Greek yogurt to this soup to give it a creamy base.
- Add protein. Make this even more hearty with some sausage, chicken, bacon, or clams. You can also add tofu or beans.
How to Store and Reheat it
Any leftovers of this Hearty Mushroom Soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat it, just place the soup in a microwave-safe bowl and warm for a minute or two. You can also heat it on the stovetop.
Nutrition
Calories: 260kcalCarbohydrates: 43gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1230mgPotassium: 1270mgFiber: 7gSugar: 9gVitamin A: 8455IUVitamin C: 42mgCalcium: 56mgIron: 3mg
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