Quick Mushroom Soup Recipe for Vegetarians

This quick mushroom soup recipe is hearty and easy to put together. A good soup for those who are vegetarians and looking for a meatless dish. Mushrooms have long been used as a meat substitute as they are a good source of Vitamin B.

This mushroom soup is quick and easy as you are cheating a little by not having to make everything from scratch by using a store-bought can of concentrated mushroom soup. However, an ideal to dish to create when you have unexpected guests who over-stay their welcome and never know when to go home.

You can knock this easy soup recipe up in no time and impress. Just hopefully not too much, otherwise they will be back for more next weekend!

                                              Quick Mushroom Soup Recipe

Quick Mushroom Soup Recipe

1 tablespoon butter
1/2 onion, diced
1/2 carrot, diced and peeled
1 medium unpeeled potato, diced
1 cup, diced mushrooms
salt and pepper
1/2 cup frozen corn kernels
425 g can concentrated mushroom soup
1/2 cup water
1 cup milk
parsley, chopped

Melt butter in a large pot. Cook onions until soft, but not brown. Stir in carrot and potato. Mix well. Add 1/2 teaspoon salt. Stir in corn kernels and mushrooms. Stir fry for 1 minute. Add 1/2 cup of milk. When it begins to simmer, add in mushroom soup. Mix well.

Add remaining milk and water. Just as it  begins to boil, season with salt and pepper. Turn off heat. Garnish with chopped parsley. Serve with toast or crackers spread with cream cheese.

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