Mushroom Soup

Mushroom Soup

2 servings
Preparation 20 min
Cooking 15 min

210 calories per serving 


16 button (white) mushrooms, thinly sliced   220 g
1 clove garlic, pressed or minced    
1/2 leeks, thinly sliced   150 g
1 tbsp margarine non-hydrogenated   14 g
1 tbsp olive oil   15 mL
1 tbsp cornstarch   8 g
1 1/2 tbsp rice, long grain   18 g
2 cups chicken broth, low-sodium   500 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 tbsp chives, fresh, chopped [optional]   6 g

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: Thinly slice the mushrooms; press or mince the garlic; discard the dark green part of the leeks, keep the white and light green parts, then slice them thin.
  2. Heat the margarine in a pot or saucepan over medium-low heat. Add the leeks and garlic, then sweat about 10 min until they are softened.
  3. During this time, heat the oil in a separate pan over medium-high heat. Add the mushrooms and sauté them in batches, so that they will turn golden-brown rather than 'boil' in the water released during cooking. Take the mushrooms out of the pan as they become golden-brown and set aside.
  4. When the leeks are softened, stir in the cornstarch. Cook 2 min, with stirring, then add the rice and mushrooms (you may keep some mushrooms aside as a garnish). Pour in the broth, bring to a boil, then lower the heat and simmer about 15 min, until the rice is cooked. Season with salt and pepper to taste.
  5. Purée the soup in a blender, then distribute it into bowls. Garnish each bowl with the optional chopped chives, and reserved mushrooms. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (380g)


% DV*

* DV = Daily Value




10 g

16 %

Saturated 1.5 g
+ Trans 0 g

8 %


0 mg


75 mg

3 %


22 g

7 %


2 g

7 %


3 g


8 g

Vitamin A

15 %

Vitamin C

10 %


6 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Iron, Magnesium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
Good source of :
Folacin, Manganese, Phosphorus, Vitamin A, Vitamin B12, Zinc
Excellent source of :
Copper, Niacin, Pantothenic Acid, Potassium, Selenium, Vitamin B2, Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Vegetables | Soups | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Christmas | Thanksgiving | Valentine's Day

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