Mushroom Blender Soup | Free Recipe
Description
I've never developed much of a taste for canned soups, but every now and then, I get some nostalgia for canned cream of mushroom soup, which was something my mom occasionally bought when I was a kid. It's been on my mind for a while to create a blender soup with canned mushrooms, and so when the nostalgia hit this morning, I thought I'd give it a try.
This creamy soup has plenty of umami and puts a good dent in your vitamin B requirements for the day. And, considering how many mushrooms are in there, it isn't very mushroomy - a lot like canned mushroom soup. Enjoy it as a starter, or make it a meal with a couple of slices of high-protein bread and a side of dressed leafy greens. Let me know what you think!
For a higher-fat soup, reduce the water to 2 cups (480ml) and the soy/pea milk to 1 cup (240ml). Use the full can of coconut milk.
Macros (per 1 cup serving): 120 calories | 4.5g protein | 9g fat | 4g net carbs
Macros (per 1½ cup serving): 180 calories | 6.5g protein | 14g fat | 6g net carbs
Equipment & Storage:
| You will need — a blender with a soup function and a large (64-ounce [2-liter]) carafe.
| Store — refrigerated for up to 5 days. Reheat on low temperature to prevent separation.
Ingredients
Instructions
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Set aside about half a can worth of mushrooms. Put the remaining mushrooms and all other ingredients in the blender.
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Select the soup function on your blender and start.
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When the cycle has finished, add the mushrooms you set aside and pulse the blender a couple times to chop small. Or, you can chop these mushrooms by hand and mix them in.
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Divide into desired number of servings — e.g. 9 x 200g (1 cup) or 6 x 300g (1½ cups) — and enjoy hot.Soup yield can vary depending on lid fit and steam evaporation during cooking and cooling. If accurate serving sizes are important to you, weigh the finished soup and divide it into your desired portions. Blended soups are often well-aerated after blending and settle during storage, so weight is more reliable than volume.
Used to Make This Recipe
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Nutrition Facts
Servings 9
Serving Size about 1 cup (200g)
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 5.5g9%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 3g12%
- Protein 4.5g9%
- Net Carbs 3.5g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- Mushrooms usually come packed in salt water, and because there are a lot in the recipe, using soup broth as well would make for quite a salty soup. If you're using salt-free mushrooms, you could use broth or add additional tamari or some celery salt. Or, if you have low-sodium broth and use low-sodium tamari, that might also work.
