Mushroom Soup

This one-pot Mushroom Soup is simple, delicious, and full of hearty flavors. It is made of tender mushrooms combined with tasty orzo in an herb-infused, soothing broth. Nothing can be more comforting and satisfying than a hot bowl of this soul-warming soup on a frosty day!

Soup season or not, a delicious bowl of steaming hot soup never goes out of style! It is a great way to warm you up on a cold day, make you feel better when you are feeling under the weather or if you simply need a quick and easy pick-me-up on a particularly tiring day. The broth is chockfull of veggies and herbs that you probably already have on your fridge and pantry. Adding protein-filled mushrooms and carb-loaded orzo makes this soup an all-in-one, belly-filling dish you can enjoy for lunch or dinner.

Mushroom Soup Ingredients

• Olive oil - Will be used for sautéing. You can use other vegetable-based oils that you have.
• Aromatics - We used 3 garlic cloves and a cup of diced yellow onion for a savory base. You can also use red onion if that is what you have.
• White or button mushrooms - These earthy and tender goodies give the soup a great umami flavor and wonderful texture.
• Your choice of pasta -  Aany small pasta shape will do just fine. You can use orzo, tubetttini, macaroni, ditalini or orecchiette.
• Herbs -We used bay leaf, dried rosemary, and dried marjoram for this recipe. They add mild minty, peppery, and floral tones to the soup, making it super flavorful! If you're looking for ways to keep your herbs fresh, check out this article!
• Vegetable broth - Use low-sodium broth for best results. You can also use water if you do not have broth.
• Sea salt and ground black pepper - To taste. Add more if desired.
• Kale leaves - Thinly sliced to add more flavor and texture to the soup. You can also use arugula, oregano, mustard greens, spinach, or collard greens as a substitute.

How to Make Mushroom Soup

1) Saute the Aromatics. Heat olive oil large stockpot over medium heat and cook onions and garlic until tender and aromatic for about 2 minutes.

2) Prepare the Broth. Cook mushrooms for about 2 minutes, then add broth, bay leaf, rosemary, marjoram, salt, and pepper. Turn heat up to medium-high and bring the broth to a boil.

3) Add the Pasta and Greens. Once boiling, add the uncooked pasta and kale, then bring heat to medium and allow to simmer. Cook pasta for 12 to15 minutes or until tender. Remove bey leaf before serving.

Cooking Tips For You!

• Do not soak your fresh mushrooms in water when cleaning them, for they will absorb the liquid like crazy, and you will have a difficult time browning them. It is best to place them in a colander then quickly rinse them in running water. Or just use a clean wet cloth to wipe them clean.
• It’s important to serve this soup immediately after it’s made because the pasta will soak up quite a bit of liquid if it sits around too long.
• Do not overcook your pasta, or they will turn mushy. Follow package instructions for cooking time. Make sure to start checking on the pasta 2 minutes prior. It should be chewy yet still a bit firm.
• Add a bit of spiciness to your soup by using a pinch or two of red pepper flakes or chili powder.

Frequently Asked Questions About Mushroom Soup

1. Can I use other vegetables? Of course, you can! This is a great soup to make use of those leftover veggies in your chiller. Just make sure to cut them uniformly and always add the hardest veggies first and the soft ones last.
2. Can I use other mushrooms? Sure, you can use baby bella, cremini, or shiitake.
3. What other herbs can I use? It depends on what you like! Thyme, parsley, basil, dill, or Italian seasoning are great options!

Storing Notes

This soup is best served right away, as it really thickens and loses liquid the longer it sits. In case of any leftovers, you can always store them in a lidded container and refrigerate them for 3 to 5 days or freeze it for a month. The pasta will bloat up, so you will need to add more liquid as you reheat the soup.

Here are more heart-warming soup recipes you can try!

1. Vegan Minestrone Soup - Is a hearty potful of fresh garden veggies, tender noodles, spices, and plant proteins simmered in a tomato broth. It is a healthy one-pot dish that will instantly warm you up and leave you feeling comfy and satisfied.
2. Garlic Ginger Soup - Is a warm, comforting, nutritious, healing broth, noodle, and tofu combination – perfect for serving when you feel a cold/flu coming on (or any other time of the year!). Best of all, this vegan noodle soup is fairly versatile and ready in under 30 minutes!
3. Jackfruit Chicken Noodle Soup - A delicious jackfruit recipe that will quickly become your go-to vegetarian and vegan jackfruit chicken noodle soup recipe! It has all the comforting qualities of the classic soup we grew up eating but is vegan-friendly!

Photos by Alfonso Revilla

Mushroom Soup

Roxane McNulty

This one-pot Mushroom Orzo soup is simple, delicious, and full of hearty flavors. Tender mushrooms combined with tasty Orzo in an herb-infused, soothing broth. Nothing can be more comforting and satisfying than a hot bowl of this soul-warming soup on a chilly day!

5 from 36 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dinner, Lunch

Cuisine American

Servings 8 servings

Calories 110 kcal

METHOD Stovetop

DIET Vegan

Equipment

• ▢
  my favorite cutting knives
• ▢
  Measuring Cups
• ▢
  Measuring spoons

Ingredients

  

1x2x3x

• ▢ 2 Tablespoons of olive oil
• ▢ 3 garlic cloves pressed
• ▢ 1 cup of diced yellow or red onion
• ▢ 3 cups of sliced white or button mushrooms
• ▢ 7 cups of vegetable broth
• ▢ 1 bay leaf
• ▢ ½ teaspoon of dried rosemary
• ▢ ½ teaspoon of dried marjoram
• ▢ 2 teaspoons of sea salt plus more to taste, if desired
• ▢ ½ teaspoon of freshly ground black pepper
• ▢ 1 cup of uncooked pasta
• ▢ 1 cup of thinly sliced kale leaves

Instructions

 

• Preheat the olive oil in a large stockpot over medium heat. Once hot, add garlic and onions and cook, stirring frequently for 2 minutes.
• Add mushrooms, cook, and stir for an additional 2 minutes. Next add the broth, bay leaf, rosemary, marjoram, salt, and pepper and bring to a boil over medium-high heat.
• Add pasta and kale, lower the heat to medium then simmer for 12-15 minutes, until pasta is tender. Remove Bay leaf and serve immediately.

Notes

• Do not soak your fresh mushrooms in water when cleaning them, for they will absorb the liquid like crazy, and you will have a difficult time browning them. It is best to place them in a colander then quickly rinse them in running water. Or just use a clean wet cloth to wipe them clean.
• It’s important to serve this soup immediately after it’s made because the pasta will soak up quite a bit of liquid if it sits around too long.
• Do not overcook your pasta, or they will turn mushy. Follow package instructions for cooking time. Make sure to start checking on the pasta 2 minutes prior. It should be chewy yet still a bit firm.
• Add a bit of spiciness to your soup by using a pinch or two of red pepper flakes or chili powder.

Nutrition

Calories: 110kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1411mgPotassium: 219mgFiber: 1gSugar: 4gVitamin A: 1277IUVitamin C: 13mgCalcium: 24mgIron: 1mg

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