Mushroom Soup

(from DEEJA’s recipe box)

Serves 8 (1 cup) servings

Source: From the UltraMetabolism Cookbook by Mark Hyman (from RecipeThing user sMelanoma)

Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people

Categories: Mushroom, Soup, Vegetarian


  • 2 tablespoons extra-virgin olive oil
  • 1 cup leek, chopped white and light green parts only
  • 1/2 cup onion, thinly sliced
  • 1/2 cup celery, sliced
  • 1 pound white button mushrooms, stems removed, cleaned and sliced
  • 1/2 pound shiitake mushrooms, stems removed, cleaned and sliced
  • 1/2 pound cremini mushroom, stems removed, cleaned and sliced
  • 1 teaspoon thyme, chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper, freshly ground
  • 5 cups vegetable stock
  • 3 tablespoons parsley, minced
  • 2 tablespoons chives, snipped


  1. Heat the olive oil in a large pan over medium heat.

  2. Add the leek, shallots, and celery and cook, stirring occasionally, for about 10 minutes, until softened.

  3. Add the mushrooms, thyme, salt, and pepper.

  4. Cook for about 10 minutes, until the mushrooms soften.

  5. Add the broth, cover the pan, and simmer for 20 minutes.

  6. When the soup is finished cooking, remove it from the heat and cool slightly.
  7. Puree the soup in batches in a blender, returning the batches to a large saucepan.

  8. Stir in the parsley and gently heat the soup through.

  9. Serve garnished with the chives.

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