Last Updated: by Kacey · This post may contain affiliate links · 16 Comments
Using up homemade chicken broth has never been easier! This portobello mushroom soup with homemade chicken stock is easy and versatile: meaning, you can use turkey here, too!
Remember my tutorial on homemade chicken stock?
Well, let's be honest, my first thought was to make chicken noodle soup with the stock.
Come on, you know it would cross your mind, too! However, while I had chicken on hand, I was out of many ingredients! Not wanting to see anything go to waste, I decided to journey through my fridge and use up what I had.
What came out of using up all these ingredients is a soup that I deem hearty, easy, and soooo great for the summer! Say hello to my portobello mushroom soup with homemade chicken stock.
Let's face it, I spent the time and effort making homemade chicken stock and do not want to mask the flavor.
This soup brings out all the flavors from the stock and then some. My husband loves it! So light and refreshing, he likes that is is different from traditional chicken noodle soup. Store-bought chicken stock will work here, too, but I feel you don't get that unique flavor unless you make the broth yourself (super easy and you are not letting the chicken carcass go to waste!) That aside, make it however you like, but let me tell you, making this soup was a nice change from the traditional!
📖 Recipe
Portobello Mushroom Soup with Homemade Chicken Stock
Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Roasted vegetables make all the difference in soup recipes! This homemade portobello mushroom soup uses homemade chicken broth or turkey broth, to make one delicious meal!
Ingredients
- 1 lb (about 3 large) portobello mushrooms, gills and stems removed, chopped
- 1 onion, chopped
- ½ lb carrots, chopped
- ½ lb baby or Creamer potatoes, halved
- ¼ tsp. dried thyme or two sprigs of fresh thyme
- Salt and pepper
- 6 cups homemade chicken broth (or store-bought broth)
- ¼ tsp. chili flakes
- 1 head of garlic
- 1 tsp. olive oil + more for veggies
- Fresh thyme for garnish
Instructions
- Slice the top off the head of garlic to expose the cloves. Place onto sheet of aluminum foil and drizzle with some olive oil, salt, and pepper. Wrap up and place aside.
- Preheat oven to 425F.
- Line a baking sheet with parchment paper or silicone mat. Toss together the mushrooms, onion, carrots, and potatoes with just enough olive oil to coat the veggies. Season with salt, pepper, thyme, and chili flakes. Place the pan into the oven, along with the head of garlic, and cook for 20 minutes (the garlic may need a bit longer, so keep an eye on it.) Remove from oven and set aside.
- Heat a large pot over high heat and add the broth. Bring to a boil and add veggies and roasted garlic (which has been removed from the paper skin and lightly chopped.) Simmer everything together for 20 minutes, covered. Remove sprigs of thyme (if used) and serve with fresh thyme if desired!
Notes
You can use turkey or chicken in this recipe! Perfect for Thanksgiving leftovers!
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 359Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 699mgCarbohydrates: 41gFiber: 4gSugar: 10gProtein: 18g
Love this Portobello Mushroom Soup?! Try some of these recipes:
Portobello Mushroom Pizzas
Tomato Turkey Soup with Wild Rice
« Blueberry Molasses Pork Tenderloin (Baked or Grilled!)
Asian Inspired Chicken Leg Quarters »
Reader Interactions
Comments
Stephanie @ Back for Seconds
This soup looks heart, comforting, and really REALLY good!
Reply
Kacey
Thanks, Stephanie!
Reply
Joanie @ Zagleft
I love a good, hearty bowl of soup anytime and this soup certainly does look good!
Reply
Kacey
I feel the same, Joanie! Plus, it is light for summer 🙂
Reply
Laura
I LOVE the fact that you roasted the veggies for this soup. I can just taste the depth of flavor! Yum!
Reply
Kacey
It seems like I can no longer NOT put in roasted veggies into any of my meals! Roasting them adds so much flavour.
Reply
Justine | Cooking and Beer
Love this idea of putting portobellos in a soup! Yum!
Reply
Kacey
They are a great meat substitute 🙂
Reply
Michelle @ The Complete Savorist
That looks so hearty and delicious. Perfect for the rapidly coming fall.
Reply
Kacey
I feel the summer is flying by! But at least we can enjoy this soup now and when the colder weather comes 🙂
Reply
Sara
This looks great, I don't know why I never think to put mushrooms in my soup but why not, right?!
Reply
Kacey
Totally, Sara! I thought I was weird at first, but they are my favourite ingredient in soups.
Reply
Chrisy @ Homemade Hooplah
This look so hearty and savory! I haven't tried making chicken broth from scratch yet - will have to when I whip up this recipe 😀
Reply
Kacey
I have done it on the stove top, but I hear you can make chicken stock in the slow cooker! Going to give that a try this week.
Reply
brad
took your suggestion and added some leftover chicken and egg noodles. I didn't have any potatoes so I threw in a healthy bunch of asparagus. Very good! But, next time will make sure I've got potatoes
Reply
Kacey
Woohoo! I love the idea of asparagus in there! So giving this a try!
Reply
