Cook the onion and carrot in a big pot until they are soft.

Add mushrooms: Mix in garlic and mushrooms, cook until mushrooms turn brown.



Season the dish with salt, pepper, and basil.

Cook by boiling: Put potatoes, corn, and broth in the pot. Heat until boiling.

Make Noodles: Put noodles in the pot and cook for 10 minutes until they are soft along with the potatoes.





Add chopped parsley and serve while hot.

Ideas for how to serve.

Serve with a piece of hard bread for dipping.

Serve with a basic green salad to have a full meal.





Tips for Cooking

Types of Mushrooms: Combine different kinds of mushrooms such as cremini, button, or shiitake to enhance the taste.

Creamy Choice: Add a little cream or milk for a smooth texture.

Personalize: Include spinach or kale to increase the nutritional value.





Noodle Substitute: Replace noodles with quinoa or rice for a gluten-free choice.

Benefits for your health from food

Mushrooms are rich in antioxidants, fiber, and B vitamins, which help strengthen the immune system and promote good health.

Carrots are full of beta-carotene and vitamin A, which help improve eyesight.





Potatoes are good for your heart because they contain potassium and fiber.

Garlic is famous for helping the immune system and reducing inflammation.

Information about food and nutrition.

Vegetarian: Si

Vegan choice: Use rice instead of noodles and don't add cream.

Gluten-Free: Use noodles or grains that do not contain gluten.

No dairy: The recipe does not contain any dairy products.





Nutrition Information (per serving, about)

Calories: 180

Proteins: 6 grams

Carbs: 30 grams

Fat content: 4 grams

Dietary fiber: 4 grams

Storage means keeping things in a specific place.

Refrigerator tip: Keep leftover food in a sealed container for a maximum of 3 days.





Freezer: You can freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stove.

Reasons to Enjoy This Recipe

Fast and simple: Ready in only 30 minutes, great for dinners during the week.

Healthy: Packed with veggies, it offers a balanced and nutritious meal.





Economical: Prepared with basic and inexpensive ingredients.

Adaptable: Can be personalized with various vegetables or grains to match your preferences.

Final thoughts

This mushroom soup is simple, tasty, and nutritious. The recipe is quick to prepare, making it a great choice for a fast and healthy meal any day of the week. It is full of mushrooms' goodness and nutrients that will give energy to your body. Whether you're serving it as the main dish or as a starter, this recipe is sure to become a favorite in your home. Give it a try now and experience its cozy heat!







Commonly Asked Questions

Can I use other types of mushrooms?

Great! Try using shiitake, cremini, or portobello mushrooms to enhance the taste.

Can I prepare this soup without using any animal products?

Just swap the noodles for a vegan option such as quinoa or rice.

What can I put in the soup to make it thicker and smoother?

You can put a little cream or coconut milk to make it creamy and rich.

Can I put the soup in the freezer?

Yes, you can freeze it for up to 2 months. Defrost and warm up on the stovetop.

What other veggies can I include?

Spinach, kale, or zucchini are excellent choices to add more vegetables to your diet.

Can I prepare this soup without gluten?

Sure, you can use noodles without gluten or switch to rice instead.

Which herbs go well with mushroom soup?

Basil, thyme, rosemary, or parsley can make mushroom soup taste delicious.

How can I save extra food?

Keep in a sealed container in the fridge for a maximum of 3 days.

Which broth is the most recommended?

Vegetable broth is the ideal choice, but you can also opt for mushroom or chicken broth for a stronger taste.

Can I use dried mushrooms?

Yes, but soak them in warm water first to rehydrate them, and then use the liquid in the soup for more flavor.