Pureed Mushroom Soup


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You can make extra soup and store it in the freezer to many quick and easy meals!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 2 Tbs. olive oil
  • 1 onion, coarsely chopped
  • 1 pinch salt
  • 1 pinch ground pepper
  • 20 oz. button mushrooms, trimmed and quartered
  • 1 baking potato, peeled and cut into 1-inch chunks
  • 1 can reduced-sodium chicken or vegetable broth
  • 1 to 3 tsp. fresh lemon juice

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In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add mushrooms, potato, broth and enough water to cover. Bring to a boil; reduce heat to medium and simmer until vegetable is tender, about 20 minutes. Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent spattering, fill blender only halfway and allow heat to escape: remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soup's consistency with a little water if necessary. Season with salt, pepper and lemon juice to taste.

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