Simple Mushroom Soup

The motivation for soup was 12 oz. of sliced mushrooms that were on the brink of decline, and the realization that a salad wasn’t going to cut it for Sunday dinner. Saying to myself, “How bad can it be?” I took a stab at a fast soup. And it wasn’t bad at all.


  • 12 oz. sliced white mushrooms
  • 1 medium yellow onion chopped
  • 1 Tbsp olive oil
  • 2 cups vegetable stock
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 Tbsp half and half (totally optional)
  • 2 Tbsp chopped green onions


  • Chop yellow onion and add to 1  Tbsp. olive oil in a heated sauce pan.
  • Stir frequently on high heat for 3-4 minutes.  Add mushrooms, salt and pepper. Reduce heat to medium and cover for 5 minutes.
  • Remove from heat.
  • Add 2 cups of vegetable stock.
  • Mix with an immersion blender for a minute or two to create a partially blended/partially chunky soup.
  • Add half and half if desired and reheat on medium for 5 minutes.
  • Pour into soup bowls and top with chopped green onions.