March 18, 2014

RECIPE: Mushroom Soup

Quick & Easy Mushroom Soup

Credit: KDArtStudio ©2017


  • 1 lbs low sodium beef broth
  • 16 oz sliced portabello mushrooms
  • 3 tbsp lemon juice
  • 1 cup red cooking wine
  • 5 drops white truffle oil (optional)
  • 2 tbsp parsley
  • 2 tbsp marjoram


  1. Saute mushrooms until cooked 
  2. In a large soup saucepan add beef broth, wine, parsley, marjoram, lemon juice
  3. Cover and cook on med-high until soup comes to a rolling boil
  4. Add cream and truffle oil
  5. Mix through and serve as is or blend in nutribullet before serving

You can add 1 cup cream or milk at the end if you want a creamy soup, but it tastes good without it

With Truffle Oil:

This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio