Bottle and Go Mushroom Soup
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Description
A great soup to quickly make before work. Puree it and put it in a mason jar for lunch. Bonus, no cream but it is thick and hearty.
Ingredients
- 1 ½ cups sliced mushrooms
- 2 tablespoons chopped fresh chives
- 1 tablespoon butter
- 2 cups water
- 2 red potatoes, peeled and diced
- 1 cube chicken bouillon (such as Knorr®)
- 1 pinch dried oregano, or to taste
- 1 pinch dried dill weed, or to taste
- 1 pinch dried basil, or to taste
- 1 pinch dried thyme, or to taste
- 1 pinch garlic salt, or to taste
Directions
- 1. Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.
- 2. Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.
- 3. Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.
Nutrition Facts
serving: 2 servings
calories: 227.5 kcal
carbohydrates: 38.1 g
protein: 7.1 g
saturated fat: 3.8 g
cholesterol: 15.6 mg
sodium: 806.8 mg
fiber: 5.1 g
sugar: 3.4 g