This light, wild mushroom soup is perfect for a chilly fall. It is a great way to stay filled and cozy at the same time.
In the fall we always go mushroom picking, I have done this from a very young age. I remember bringing abundance of mushrooms and grandma preparing them for soup. Soup never tasted as good as when it had the mushrooms we picked.
Wild mushrooms are sold in many organic stores and recently I have seen some at Costco.
PS: If you decide to go mushroom hunting, be sure to have good identification skills as some can be deadly.
Other Mushroom Recipes to Try:
Recipe
This light, wild mushroom soup is perfect for a chilly fall. It is a great way to stay filled and cozy at the same time.
Ingredients
- 1 large Carrot
- 1 medium Onion
- 1 lb Wild Mushrooms
- 4 qt Water
- 3 Potatoes cleaned and diced
- 4 Bay Leaves
- 1 tbsp Better Than Bullion
- Salt & Pepper
Instructions
- Clean and cut mushrooms into two inch pieces. Boil mushrooms in salted water for 15 minutes. Rinse them and set aside.
- Sautée onions with 2 tablespoons of cooking oil. Sautée until they’re soft (7-10 minutes). Add mushrooms and carrots; cook until carrots are soften.
- Add water to the cooking ingredients, add potatoes and bay leaves.
- Season with “Better Than Bouillon”, salt and pepper. Cook until potatoes are cooked, and it is ready to be served.
Nutrition Facts
Wild Mushroom Soup
Amount Per Serving
Calories 14
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 22mg1%
Potassium 150mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 849IU17%
Vitamin C 2mg2%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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