Mushroom celery soup is a light, elegant soup that lets both ingredients shine. The earthy depth of mushrooms pairs beautifully with the fresh, clean crunch of celery, creating a soup that's satisfying without being heavy.
This is the perfect soup when you want something flavorful but not filling - great as a starter or a light lunch. The celery adds a subtle herbaceous note that complements the mushrooms perfectly.
About Celery
- Texture: Adds crunch even when cooked
- Flavor: Fresh, herbaceous
- Nutrition: Low-calorie, hydrating
- Use it all: Leaves add flavor too
Tips for Best Results
- Use the whole bunch including leaves
- Don't overcook celery - keep some bite
- Reserve some for garnish
- Celery root works too for richer flavor
Serving Suggestions
- Fresh parsley
- Celery leaves
- Crusty bread
- Light lunch option
Mushroom Celery Soup
Light soup with mushrooms and crisp celery.
Nutrition per serving
125Calories
5gProtein
10gCarbs
8gFat
3gFiber
3gSugar
Ingredients
Instructions
-
Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and celery. Cook 5-6 minutes until softened. Add garlic and thyme. Cook 1 minute.
-
Add mushrooms. Add mushrooms and cook 8-10 minutes until golden and liquid has evaporated.
-
Simmer. Add broth and bring to a boil. Reduce heat and simmer 15 minutes until vegetables are tender but celery still has slight crunch.
-
Serve. Remove thyme stems. Season with salt and pepper. Serve garnished with parsley and reserved celery leaves.
Recipe Notes
- Creamy version: Blend half and add cream.
- Add celery root: For deeper, nuttier flavor.
- More protein: Add white beans or chicken.
- Storage: Refrigerate 4 days. Freezes well.
