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Double Mushroom Soup

This Double Mushroom Soup recipe contains olive oil, chicken stock, fresh mushroom, butter, onion and more.
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Servings:4  | Calories:196 | Total Fat:14g  | Chol:5mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 3g
15 %
Total Carb 10g
3 %
Fiber 2g
8 %
Sugars 6g
Cholesterol 5mg
2 %
Sodium 721mg
30 %
Protein 9g
17 %
48% Olive oil
23% Others combined
18% Chicken stock
9% Fresh mushroom
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup dried mushrooms (I used dried shitakes, but use any type of mushrooms you like the flavor of.)
2 cup boiling water
3 T olive oil (more or less, depending on your pan and whether you're using the butter)
2 tsp. butter (optional, use a little more olive oil if you prefer)
1 large onion, cut into thin half-slices
12 oz. fresh mushroom, thickly sliced (I used regular white mushrooms but I think I might use brown Crimini mushrooms next time.)
4 cups chicken stock (I used my homemade chicken stock.)
1 tsp. dried parsley (or use 2 tsp. fresh parsley if you have it)
salt and fresh ground black pepper to taste (I didn't use much salt.)
2 T good quality balsamic vinegar, for drizzling over soup when you serve it

Directions : View recipe directions on
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