Creamy Portobello Mushroom Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mushroom soup made with portobello mushrooms, white beans, and kale for substance and nutrition. This vegetarian comfort soup is rich and satisfying without heavy cream, finished with herbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 2 shallots (diced)
- 2 cloves garlic (minced)
- 3 Portobello mushrooms (finely diced)
- 2 cups cremini mushrooms (finely diced)
- 2 cups Button mushrooms (finely diced)
- 2 tbsp red wine
- 1 tbsp flour
- 1 can white beans (drained and rinsed)
- 2 cups vegetable broth
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup milk (can also use almond milk)
- 2 cups kale (chopped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1259mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1375mg
- Calcium
- 195mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.