Mushroom Soup Premium PD Recipe

2014-01-21
Mushroom Soup - © ProtectiveDiet.com

This hearty and thick mushroom soup is a stick to your ribs meal in itself. Its beautiful golden color with flecks of fresh green parsley make this soup look like a masterpiece. Don’t tell anyone it was fast, easy and inexpensive to put together they would never suspect.

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Comments (15)

  1. posted by Diane Wessel on January 16, 2019

    Although the list of ingredients looks long, this is such an easy soup to make. It is so delicious, I love the addition of the caraway seeds, just bumps that flavor up another notch, and using the PD broth mix really adds to the flavor. One of our favorites to quickly put together.

  2. posted by veganinblack on April 22, 2014

    i made this mushroom soup last nite with my new blendtec, the oat milk is going to become a staple in my house. this soup is world class restaurant quality. i have 2 portions in the freezer. i cant wait to try it with a long grain wild rice. i used fresh thyme and the combination of flavors is just stunning.

  3. posted by Veronica Nin on April 7, 2014

    Julie Marie Christensen I just made the mushroom soup for the first time and my mushroom-loathing husband had two bowls!!! High five! Your recipes are fantabulous Bonus , both toddlers gobbled it right up. I love that it really didn’t take long to prepare and cook without a pressure cooker!

  4. posted by Brittany on February 11, 2014

    This soup is absolutely divine! It’s thick and wonderfully flavorful. I am still not a big mushroom lover, but I absolutely love this soup! I’m SO glad I tried it.

    The only thing I was confused on was when to insert straw to drink? This soup is THAT GOOD 🙂

  5. posted by wendy j on February 10, 2014

    Another winner! I blended the soup and am so pleased with how it came out. Love the addition of caraway seeds and oat milk.

  6. posted by Bill Cary on February 5, 2014

    I guess Browning is an art, mine burned to the bottom of the saucepan!

    • posted by Julie Marie on February 6, 2014

      I’m sorry to hear this bill! Did you watch the Pd-Ed lesson where I show you how to do it? Keep the broth close by to stop the browning action before it gets to brown. The broth and heat of the pan will release any browning from the bottom of the pan for added flavor and easy clean up. It sounds like the browning was taken a little to far or the pan was too hot. Please give it a try again after watching this short instructional video: https://protectivediet.com/browning-onions-without-oil.html

  7. posted by jill sterner on February 5, 2014

    Julie Marie Mushroom soup super delicious your seasoning just perfect. I’m making the Onion Dip next can’ t wait to taste it. I’m so Happy for you . you are so creative keep the great recipes coming. Love Mom xoxo

  8. posted by mnatural22 on January 27, 2014

    I’ve been thickening with oats for a long time. In fact, using homemade oat milk has been a savior in keeping my weight at my high school weight for eleven years now. Whenever my weight starts to creep up, which is not all that often, I simply cut out even soy milk and use homemade oat milk instead. It’s been a godsend. Before I started eating a WFPBNO diet, my weight yo-yo’d for years. It’s wonderful to have a stable weight. Saves money on the clothing budget and is a real self-esteem booster. I’m making the mushroom soup right now! Mmmmm. Smells delicious!

    • posted by Julie Marie on January 28, 2014

      Thanks for the oat milk review. It’s such a health promoting and inexpensive ingredient in so many of my recipes. I’m thrilled to hear you are doing so well. I hope I’m exciting you with new recipes to keep you on your healthy path.
      Best of Heath,
      Julie Marie

    • posted by mnatural22 on January 27, 2014

      This soup is a definite keeper! I’m going to use the leftovers as a sauce for pasta as someone on FB mentioned.

  9. posted by Marie on January 26, 2014

    Thank you for a cashew cream alternative to thicken this delicious soup! Very tasty and hearty to warm us during another POLAR VORTEX week!

    • posted by Julie Marie on January 27, 2014

      I hope your keeping warm! This has been a perfect winter for soup. I’m glad you like this method to thicken and cream up a soup. Those cashews add up in calories, saturated fat and in dollars. This version is delicious, free of fats and cheep!

  10. posted by Denise on January 25, 2014

    This soup is so hearty and filling yet so distinguished and flavorful. I love the blend of spices. I was going to ask if this freezes well, but we like this so much that none of it is going to make it to the freezer! I think I should make a double batch next time!

    • posted by Julie Marie on January 27, 2014

      This soup freezes very well. It will thicken up a bit. To thin it out, whisk in a little water when reheating.

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