Hot and Hearty Soups -- Wild Mushroom

I have been on a mushroom kick lately! Mushroom quiche, mushroom stir-fry, & mushroom soups! When it comes to sticking to a healthy diet (especially with kiddos around) disease-fighting mushrooms check off all the boxes!!
They’re low in carbohydrates and calories, but a great source of B vitamins, trace minerals, fiber and even protein. They are also an anti-inflammatory food, they keep immune cells alert, plus mushrooms have the capability to inhibit viruses and decrease the severity of illness in those who are already sick! 

So if you want a super easy immune boosting trick: add mushrooms to everything! 

I love the classic flavors that dominate this recipe. Woodsy mushrooms, rich cream, smoky sherry, and fresh dill make this veggie soup flavorful enough to satisfy ANY appetite!  
Using a combo of mushrooms will provide a good variety of flavors and textures.
*** (If you use Shiitake mushrooms remove and discard the stems before using because they have super tough stems).

Makes 4 servings (7 cups)
Total time: about 1 hour



  • 2 lb. assorted mushrooms (button, cremini, and shiitakes (stems removed)


  • 2 Tbsp. each unsalted butter and olive oil
  • 1 cup minced onions
  • 1 Tbsp. minced fresh garlic


  • 1/4 cup dry sherry
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. paprika
  • 1/2 tsp. black pepper
  • 4 cups vegetable broth 


  • 2 Tbsp. cornstarch 
  • 2 Tbsp. tamari or soy sauce
  • 1/2 cup heavy cream ( your you can substitute milk and half and half for a less creamy version. But don't be afraid of the fat every once in a while. It's is good for you!! OR you can use a non-dairy milk like cashew or almond for this recipe).
  • 1 Tbsp. chopped fresh dill
    Salt to taste
    Sour cream or Greek yogurt to garnish
    Fresh dill springs to garnis


  1. Slice button and cremini mushrooms in a food processor using the slicing disk. Or slice by hand. Slice the shiitake mushrooms into thick pieces by hand. 
  2. Heat butter and oil in a large pot over medium heat. Add onions and garlic; cook until softened, about 5 minutes, stirring often. Add mushrooms, increase heat to high, and cook until moisture evaporates, 5-7 minutes. Reduce heat to medium
  3. Stir-in sherry, lemon juice, paprika, and pepper. Simmer until sherry has nearly evaporated (no worries, no alcohol left), then add broth. Increase heat to high, bring soup to a boil, reduce heat to medium-low, and simmer gently, 20 minutes. 
  4. Whisk together cornstarch and soy sauce until dissolved; stir into simmering soup and cook until thickened, 1-2 minutes,. Stir in cream and dill and season soup with salt. Serve soup with sour cream; garnish with lemon slices, and dill sprigs. 

Per serving: 338 calories; 24g total fat (12g sat fat); 22g carb; 2g fiber; 7g protein