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Mushroom Soup

Nutritional label

Prep time: 5 to 10 minutes

Cook time: 20-25 minutes

Recipe makes: 4 servings


  • 1 32-ounce box of low-sodium vegetable broth (non-vegetarians can use low-sodium chicken stock)
  • 2 10-ounce packages of sliced baby bella or shitake mushrooms
  • 2 large stalks celery, washed
  • 1 small onion
  • ½ cup 1% milk, optional (can also use skim milk)

Equipment and supplies:

  • Knife and cutting board
  • Blender
  • Medium to large pot
  • Measuring spoons and cups


  1. Cut celery and onion into small pieces.
  2. Pour broth into a medium pot and set heat to medium. Add celery, mushrooms, and onion. Bring to a boil, then cover and simmer until vegetables are soft, about 20 minutes.
  3. Remove 2 cups of soup from the pot and place it into the blender. Add milk, if using. Be careful when blending hot liquids — make sure the lid is on tightly and that you hold it down with your hand using a kitchen towel.
  4. Pour the blended soup back into the pot with the rest of the soup. Stir and continue to cook for 2 minutes more. Serve.
Date reviewed: November 2015

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