Mixed Vegetables Mushroom Soup
Friends, we made it to another week! For those of us who are still on a healthy trend, I would like to share my Mixed Vegetables Mushroom Soup with you, which only takes 5 minutes to make on any given night and is made with just a few ingredients. When we think of mushroom soup we usually think of warm, creamy, crowd pleaser, full of flavor mushroom soup, correct? Not this one, but I promise it is as fulfilling.
To be honest, I do not make this soup often in our house. Hubby is the only mushroom lover in the family, so from time to time when he asks for something a quick and easy meal, this soup usually comes to mind.
This Mixed Vegetables Mushroom Soup is delicious and nutritious.
The key ingredients to make this soup are sliced mushrooms, beef broth or vegetable broth, and of course mixed vegetables (frozen vegetables are okay too).
Feel free to have this soup with some toasted garlic bread on the side, or pair with a light salad. Whatever your preference, this soup will not disappoint.
I love making soups or dishes that are done in one pot or between 15 – 30 minutes.
In my opinion, foods that are made between 15 – 30 minutes are usually inexpensive.
To make this soup, simply cover and cook for 15 minutes on medium-low heat. Serve warm and enjoy.
It’s really that easy!
Try the Kale Arugula Salad for pairing options.
***
Love what you have, and you will have everything you need.
Mixed Vegetables Mushroom Soup
Ingredients
- 14.5 oz. beef broth
- ¼ tsp. ground black pepper
- ½ tsp. fresh rosemary
- 1 cup sliced mushrooms
- 1/3 cup frozen mixed vegetables
- ¼ cup chopped celery
- 1 tbsp. sliced green onions
- pinch salt optional
Instructions
- In a small saucepan, heat the beef broth and frozen vegetables. Add all of the remaining ingredients. Cover and cook for 15 minutes on medium-low heat. Serve warm and enjoy.
Notes
- It is best to use low-sodium beef or vegetable broth if you plan to add salt.
