*Disclosure: I was provided a gift card for recipe development and writing this post as part of my participation in a campaign with Whole Foods Market. All opinions are my own.
When I say mushroom soup what do you think of? I know what I think of, “Cream of Mushroom Soup”, and why not? It’s delicious, filling, and super satisfying. But there’s one caveat, cream of anything involves one big component, CREAM! And cream is not exactly healthy or good for you. So what if I told you, I could help you make a mushroom soup that is both delicious and good for you?
Well that’s what I did. The cool folks at Whole Foods approached me to develop some mushroom recipes for a current promotion they have going on for celebrating mushroom season. I loved the idea and thought that I could bring some fresh ideas to preparing mushrooms, while not trying to reinvent the wheel.
Now when you think of mushrooms, you don’t have to limit yourself to just the garden variety mushroom. Since Whole Foods has tons of variety in their produce for any special recipe you want to make, you can basically get every kind of mushroom there.
This soup is everything I wanted out of a mushroom soup without the guilt of eating a cream soup.
Mushrooms are great for your immune system, they can lower your risks of certain types of cancers, and are high in vitamins. For more mushroom facts go here.
There are two things to remember with mushrooms, one is they take on the flavor of whatever else you are cooking with them so they are super versatile. And two, they can serve as a great meat substitute in a stew or a dish if you want to cut back on your meat.
When you are preparing your mushrooms, remember not to wash them, you want to simply rub the dirt off with a damp cloth.
As apart of this awesome promotion, I am doing a reader giveaway where I’m giving away a free Whole Foods Gift Card. The gift card will go to a randomly selected commenter on this and Friday’s post.
8 Ounces Baby Bella Mushrooms (diced & cleaned)
6 Cups Chicken Broth
1 Tbsp. Thyme
1 Tsp. Rosemary
3 Tsp. Salt
1 Tbsp. Butter
3 Cloves of Garlic
1/2 Diced White Onion
Melt your butter until it foams in a large pot. Then add your diced onions and garlic. Slowly stir these until the garlic and onions soften. Then add your mushrooms. Saute the mushrooms until they are golden brown, then add your salt, rosemary, and thyme. Saute for another 30 seconds, then add your chicken broth.
Cook for about an hour and then serve.
- 8 Ounces Baby Bella Mushrooms (diced & cleaned)
- 6 Cups Chicken Broth
- 1 Tbsp. Thyme
- 1 Tsp. Rosemary
- 3 Tsp. Salt
- 1 Tbsp. Butter
- 3 Cloves of Garlic
- ½ Diced White Onion
- Melt your butter until it foams in a large pot. Then add your diced onions and garlic. Slowly stir these until the garlic and onions soften. Then add your mushrooms. Saute the mushrooms until they are golden brown, then add your salt, rosemary, and thyme. Saute for another 30 seconds, then add your chicken broth.
- Cook for about an hour and then serve.