Mushroom soup

A smooth, fragrant mushroom soup, creamy without cream thanks to a potato. Light, comforting and woody, it is a healthy, tasty autumn dinner.

Preparation: 10 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 145 kcal · 4 g protein · 13 g carbohydrate · 8 g fat

Ingredients

• 500 g mushrooms
• 1 potato
• 1 onion
• 2 cloves garlic
• 2 tbsp olive oil
• parsley, salt, pepper

Method

1. Soften the onion, garlic and sliced mushrooms (let them release their water).
2. Add the diced potato and cover with water or stock.
3. Leave to cook for 15 minutes.
4. Blend until smooth, season and sprinkle with parsley.

Nutritional benefits

Mushrooms are very low in calories but rich in fibre, B vitamins and antioxidants, which makes them perfect for weight loss. The potato provides creaminess without cream, keeping the soup light. A comforting, digestible dinner, ideal in the evening.

Variations and substitutions

• With mixed mushrooms (ceps, shiitake).
• Creamier: a spoonful of soft cheese.
• More protein: red lentils or a poached egg.
• A hint of truffle or hazelnut.

Storage and making ahead

Keeps for 3 days and can be frozen. Reheat gently.

💡 Good to know

Let the mushrooms release and reabsorb their water before adding the liquid: this is what concentrates their flavour.

Read more

Discover more weight loss recipes · vegetarian recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: mushrooms · potato · onion · garlic · olive oil.

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