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Mushroom Soup with Pesto

A hearty blend of mushrooms gives this soup a rich, full flavor. Serve with garlic bread.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
309 calories per serving


> 2 cups button mushrooms
> 1 cup baby bella mushrooms
> 1 cup shiitake mushrooms, stems removed
> 3 tbsp olive oil
> 1 cup chopped red onion
> 1 tbsp minced garlic
> 1 tbsp minced fresh ginger
> 1 tsp dried thyme
> 1/4 cup white flour
> 4 cups vegetable stock
> 1/2 cup prepared pesto


Quarter the mushrooms. Heat 3 tbsp olive oil in a large saucepan and sauté the onion for 3 min. Add the garlic, ginger, and thyme, and cook for 1 min. Add the mushrooms and sauté for about 3 min. or until they begin to soften. Season with salt and pepper.
Sprinkle the flour over the veggie-mushroom mixture and stir to combine. Cook for 1 min. Whisk in half of the vegetable stock and bring to a simmer, stirring until soup begins to thicken slightly. Add the rest of the broth and simmer about 5 min., or until mushrooms are cooked.
Ladle the soup into bowls and top each serving with 2 tbsp pesto.

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