Many-mushroom soup

Total Time
37 min
14 min
23 min
Warming and brothy, this is an easy vegetarian winter soup you'll return to again and again. You can safely double or triple this recipe for leftovers or to freeze—or both. We suggest using two types of mushrooms for the texture and flavor variation, but you can experiment with various combinations (just use a total of 12 ounces) to find the taste that you like you like best. Shiitake mushrooms have an earthy flavor. They do have woody stem that’s too tough to eat, so you’ll need to remove those, but the caps are wonderfully tender. Cremini mushrooms, which may be labeled baby bella or baby portobella, have a browner color, firmer texture, and a more robust flavor than white mushrooms.


Cooking spray

2 spray(s)

Uncooked shallot(s)

3 medium, chopped finely

Cremini mushroom(s)

8 oz, cleaned and chopped finely

Fresh shiitake mushroom

4 oz, discard stems, caps chopped finely


1 medium clove(s), minced

Dried thyme

½ tsp

Ground sage

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Vegetable broth

4 cup(s), reduced sodium


  1. Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
  2. Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
  3. Add the thyme, sage, salt and pepper; cook 30 seconds.
  4. Pour in the broth; bring to a simmer, scraping up any browned bits on the pan's bottom with a wooden spoon. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.