Wild Mushroom Soup

Serving size: 4


  • 2 tbsp olive oil
  • 1 large carrot, diced
  • 2 stalk celery, diced
  • 1 lb button mushrooms or fresh wild mushrooms (e. g. oyster, portabella, cremini)
  • 1 qt chicken stock
  • 1/2 c heavy whipping cream

Cooking Steps:

  1. Separate the stems from the caps of the mushrooms discard stems and dice the caps.
  2. Heat olive oil in non-stick pan. Sauté mushrooms, carrot and celery until tender.
  3. Place all ingredients in blender or food processor and blend until smooth, adding some stock to thin if necessary.
  4. Heat chicken stock in stock pot. Add mushroom mixture to the stock. Add heavy whipping cream. Bring soup to a boil and cook until heated through, stirring constantly

Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018. Available online now!

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