Phase 1 Mushroom Soup Recipe

Looking for an easy Phase 1 Mushroom Soup recipe? Learn how to make Phase 1 Mushroom Soup using healthy ingredients.


Submitted by lmclark10

Makes 4 servings



This is a phase one soup for the South Beach Diet! This is also the soup that will make you remember how much you love your immersion blender, if you have one. If not, you can puree the soup in a food processor or regular blender; it's just a bit easier with the immersion blender.

Recipe Ingredients for Phase 1 Mushroom Soup

1/4 cup dried mushrooms
2 cup water
3 T olive oil
1 T Butter
1 large onion
12 oz. fresh mushroom
4 cups chicken stock
2 T balsamic vinegar

Recipe Directions for Phase 1 Mushroom Soup

  1. Bring 2 cups water to a boil, then put dried mushrooms into a plastic bowl and pour boiling water over. Let mushrooms soak 30 minutes, while you prep other ingredients.

  2. Peel onion and cut in half lengthwise, then cut each half into thin slices. Wash mushrooms, drain in colander, and then cut into thick slices. Heat 2 T olive oil (plus 1 tsp. butter if you're using it) in the bottom of a heavy soup pot big enough to hold all the soup. Saute onions about about five minutes, until they're well softened but not browned. Add 1 more T olive oil if you think you need it (plus 1 tsp. more butter if you're using it). Add sliced fresh mushrooms and saute about 8 minutes, until mushrooms have released all their liquid and it has mostly been evaporated.

  3. Add dried mushrooms, mushrooms soaking water (strained through cheesecloth or a coffee filter if it needs it), chicken stock, and dried or fresh parsley. Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. When soup has a good mushroom flavor, puree either by using an immersion blender to puree soup in the pot, or by carefully removing hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don't overfill the container.)

  4. Serve hot (reheat if needed after pureeing in food processor or blender). Drizzle a little good quality balsamic vinegar over each bowl of soup as you serve it.

Categories

Soup

Nutrition Facts
Serving Size 510.6g
Amount Per Serving
Calories
161
Calories from Fat
125
% Daily Value*
Total Fat
13.9g
21%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
794mg
33%
Potassium
361mg
10%
Total Carbohydrates
7.2g
2%
Dietary Fiber
1.5g
6%
Sugars
3.8g
Protein
3.9g
Vitamin A 2% Vitamin C 8%
Calcium 3% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  • High in niacin
  • High in riboflavin
  •   Bad points
  • High in saturated fat
  • Very high in sodium
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