Mushroom Soup in Clear Broth

November 26, 2020
Mushroom Soup in Clear Broth

Everyone has a penchant for mushroom soup when the weather is cold or you just want to warm your tummy. Most of the time, we wind up opening a can of mushroom soup or make or order, Cream of Mushroom soup.  But do you realize that if you want to truly savor just the flavor of mushrooms, you just have to make your good old mushroom soup in clear broth. It’s good to have a mixture of the button, shiitake, portobello, what have you and maybe even some dried ones. There are no hard and fast rules to making your comfort soup of mushroom soup. Just go for it!

Mushroom Soup in Clear Broth

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By Marianne de Leon Serves: 4-6
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

Comforting soup that features the best earthy flavors of button, shiitake, brown, portobello - or whatever mushrooms you have.


  • 200 grams mushrooms - button, shiitake, brown, or portobello - cut into small bite size pieces. If you want to use some dried mushrooms, soak in hot water for 15 minutes, drain, save liquid, and chop
  • 2 tablespoons butter
  • 2 tablespoon olive oil
  • 1 teaspoon of crushed garlic
  • ¼ cup chopped onions
  • 6 cups of hot chicken broth or hot water with 2 pieces of chicken cubes seasoning
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt



In a medium sized saucepan, place the butter and olive oil inside, and set over a medium-low fire.


When the butter has melted, add the garlic and start to sauté for about 2 minutes.


Then add the onions and continue to sauté till the onions are wilted.


Now add the mushrooms and continue to sauté for about 3 minutes.


Turn down the heat to low and add the broth.


Simmer the mushrooms for about 5 minutes.


Season the soup with pepper and salt.


Allow to simmer for another 3 minutes and then serve.

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