Wild Mushroom Soup with Parmesan Crisps

Mushrooms are one of our favorite foods as they have strong anti-viral, anti-bacterial properties and are associated with decreased cancer risk and the ability to lower cholesterol. Mushrooms are best eaten cooked rather than raw. Guess what? One Portabella mushroom can contain more potassium than a banana, and they are composed of approximately 90% water.

B vitamins are super important for the body, as they turn food, in the form of carbohydrates, into fuel, in the form of glucose. The body burns this fuel to make energy. Not only that, but B vitamins are great for lending a helping hand for the body to metabolize protein and fats. Vitamins B2 and B3 can be found in mushrooms- this vegetable is loaded with it!

Try out this amazingly creamy mushroom soup on a cold winter day (we are sure to have many more to come) to warm and nourish your body. The big bonus – it’s gluten-free and vegetarian!

Wild Mushroom Soup with Parmesan Crisps

Yield: 5 servings

Calories per serving: 132

Fat per serving: 5.7 (g)

Carbs per serving: 13.6 (g)

Protein per serving: 6.5 (g)

Fiber per serving: 2.9 (g)

Wild Mushroom Soup with Parmesan Crisps


  • 1 Tbs. virgin coconut oil
  • 1 sweet yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups sliced oyster mushrooms
  • 2 cups sliced crimini mushrooms
  • 2 cups sliced shiitake mushrooms
  • 7 cups low-sodium vegetable stock
  • sea salt and ground black pepper to taste
  • 2 tsp. fresh thyme, chopped
  • 1 tsp. fresh oregano, chopped
  • 1/2 cup grated fresh Parmesan cheese
  • 1 bunch Enoki mushrooms, end trimmed


  1. Heat the coconut oil in a medium sauce pot over medium-high heat until hot. Add the onions and sauté 5 minutes until soft. Add the garlic and sauté 1 minute. Add the mushrooms and sauté 10 minutes, stirring often.
  2. Add the vegetable stock and reduce heat to low, allowing to simmer for 20 minutes.
  3. Add the fresh thyme and oregano, sea salt, and pepper and cook 2 minutes.
  4. Working in batches, ladle 2 cups of soup mixture into a blender and blend on low-medium speed until smooth. Transfer to a large soup bowl. Repeat with remaining soup until it's completely pureed. Taste and adjust seasoning (salt and pepper) if necessary.
  5. While the soup is cooking, make the Parmesan crisps. Preheat oven to 350F. Line a baking sheet with aluminum foil. Scoop 1 tbs. of Parmesan cheese onto baking sheet and flatten into a disk. Repeat with remaining cheese to make 8 disks in total. Place in oven and bake for 5 minutes or until lightly golden. Watch them carefully so they don't burn. Remove from oven and allow to cool 5 minutes before removing from pan with a spatula.
  6. Ladle soup into bowls and top with 1-2 Parmesan crisps and 4-5 enoki mushrooms for garnish.
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