Brown mushroom soup is the kind of meal I make quickly on a day when I'm in the mood for something hearty but without too much meat or cheese. If I have fresh brown mushrooms and half a red bell pepper left in the fridge, it's enough. I rarely run out of the basic ingredients. I like that it doesn't require complicated techniques, and everything comes out with a balanced flavor.
Quick info
Total time: about 1 hour
Preparation: 10-15 minutes
Cooking: 55 minutes
Servings: 5-6
Difficulty: easy
Recipe suitable for lunch or dinner, especially when you want something meatless
Ingredients
500 g brown mushrooms
2 tablespoons oil
1/2 red bell pepper
1/2 head of lettuce
1 handful of small pasta (letter-shaped, shells, or whatever you have)
1 small can of tomato paste
salt and pepper to taste
chopped fresh parsley
1/2 teaspoon garlic powder
Preparation method
1. I wash the mushrooms under running water, clean them of impurities, then separate them: the caps on one side, the stems on the other.
2. I wash the bell pepper and lettuce. I drain the lettuce leaves well.
3. I put the mushroom stems and lettuce leaves in a food processor and chop them finely. It goes quickly; they shouldn't be a paste, just fine pieces.
4. I slice the mushroom caps thinly. I heat the oil in a 4-5 liter pot and add the sliced mushrooms to sauté. I sprinkle salt and pepper, stir gently, and let them cook until they start to release water and soften slightly.
5. When the mushrooms are sautéed, I pour about 3 liters of cold water over them. I add the chopped stems and lettuce from the food processor, plus the diced bell pepper.
6. I let everything simmer on low heat for about 45 minutes. Occasionally, I check if I need to add a bit of water, especially if it reduces too much.
7. After 45 minutes, I add the tomato paste and pasta. I stir and let it simmer for another 10 minutes until the pasta is cooked.
8. I turn off the heat. I add the chopped parsley and garlic powder. I cover the pot with a lid and let it sit for 5 minutes to mix the flavors.
9. Ready to serve. If you want, it goes well with fresh bread.
Why I make this recipe often
It helps me when I need a hearty soup but not complicated. The ingredients are easy to find and not too expensive. Plus, it's easy to adapt based on what I have at home, and pasta and mushrooms are always appreciated.
Tips and variations
Tips
- Mushrooms should be washed quickly to avoid absorbing too much water.
- You can chop the stems and lettuce by hand if you don't have a food processor, but it goes faster with one.
- If you want a more intense flavor, feel free to add a bit more pepper towards the end.
- Cook the pasta directly in the soup, not separately, so they absorb the flavor of the vegetables.
Substitutions
- Lettuce can be replaced with young spinach.
- If you don't have bell pepper, you can use regular green pepper, but the flavor will be less sweet.
- Garlic powder can be replaced with a bit of freshly grated garlic at the end if you prefer.
- Pasta can be omitted or replaced with rice, but the texture will be slightly different.
Variations
- Sometimes I add grated carrot if I already have one started.
- For a sour version, you can add a bit of vinegar or lemon juice at the end, but it's not necessary if you use a more acidic tomato paste.
- For a splash of color, you can add a few parsley leaves when serving.
Serving ideas
- A slice of whole grain or seed bread is helpful.
- The soup is good both hot and at room temperature in summer.
- It doesn't pair well with sour cream or yogurt, but if you like it, you can try it separately.
Frequently asked questions
Does this soup work with any type of mushrooms?
Brown mushrooms work best for their texture, but white champignon mushrooms can also be used if you don't have any. However, the flavor will be slightly milder.
Can I use gluten-free pasta?
Yes, any small gluten-free pasta works. It's best to add them towards the end so they don't break apart too much.
If I don't have a food processor, what should I do with the stems and lettuce?
You can chop them with a knife as finely as you can. It's just a matter of time, not the final result.
Can the soup be made without pasta?
Yes, it won't affect the overall flavor, but it will be lighter and clearer.
Can I replace tomato paste with tomato purée?
You can also use tomato purée, but make sure to use an appropriate amount so the soup doesn't turn out too watery or sour. The flavor differs slightly.
Nutritional values
The values are estimated for one serving (out of 6 servings):
Calories: approximately 90-110 kcal
Protein: 5-6 g
Carbohydrates: 13-15 g
Fats: 2-3 g
The soup is low in calories, rich in water and fiber due to the mushrooms and vegetables, while the pasta adds carbohydrates for satiety. The fat content remains low.
Storage and reheating
Brown mushroom soup can be stored in the fridge, covered, for up to 3 days. It reheats easily on the stove or in the microwave. The pasta will absorb some liquid, so you may need to add hot water when reheating. Freezing is not recommended as the texture of the mushrooms and pasta will change unpleasantly.
Quick info
Total time: about 1 hour
Preparation: 10-15 minutes
Cooking: 55 minutes
Servings: 5-6
Difficulty: easy
Recipe suitable for lunch or dinner, especially when you want something meatless
Ingredients
500 g brown mushrooms
2 tablespoons oil
1/2 red bell pepper
1/2 head of lettuce
1 handful of small pasta (letter-shaped, shells, or whatever you have)
1 small can of tomato paste
salt and pepper to taste
chopped fresh parsley
1/2 teaspoon garlic powder
Preparation method
1. I wash the mushrooms under running water, clean them of impurities, then separate them: the caps on one side, the stems on the other.
2. I wash the bell pepper and lettuce. I drain the lettuce leaves well.
3. I put the mushroom stems and lettuce leaves in a food processor and chop them finely. It goes quickly; they shouldn't be a paste, just fine pieces.
4. I slice the mushroom caps thinly. I heat the oil in a 4-5 liter pot and add the sliced mushrooms to sauté. I sprinkle salt and pepper, stir gently, and let them cook until they start to release water and soften slightly.
5. When the mushrooms are sautéed, I pour about 3 liters of cold water over them. I add the chopped stems and lettuce from the food processor, plus the diced bell pepper.
6. I let everything simmer on low heat for about 45 minutes. Occasionally, I check if I need to add a bit of water, especially if it reduces too much.
7. After 45 minutes, I add the tomato paste and pasta. I stir and let it simmer for another 10 minutes until the pasta is cooked.
8. I turn off the heat. I add the chopped parsley and garlic powder. I cover the pot with a lid and let it sit for 5 minutes to mix the flavors.
9. Ready to serve. If you want, it goes well with fresh bread.
Why I make this recipe often
It helps me when I need a hearty soup but not complicated. The ingredients are easy to find and not too expensive. Plus, it's easy to adapt based on what I have at home, and pasta and mushrooms are always appreciated.
Tips and variations
Tips
- Mushrooms should be washed quickly to avoid absorbing too much water.
- You can chop the stems and lettuce by hand if you don't have a food processor, but it goes faster with one.
- If you want a more intense flavor, feel free to add a bit more pepper towards the end.
- Cook the pasta directly in the soup, not separately, so they absorb the flavor of the vegetables.
Substitutions
- Lettuce can be replaced with young spinach.
- If you don't have bell pepper, you can use regular green pepper, but the flavor will be less sweet.
- Garlic powder can be replaced with a bit of freshly grated garlic at the end if you prefer.
- Pasta can be omitted or replaced with rice, but the texture will be slightly different.
Variations
- Sometimes I add grated carrot if I already have one started.
- For a sour version, you can add a bit of vinegar or lemon juice at the end, but it's not necessary if you use a more acidic tomato paste.
- For a splash of color, you can add a few parsley leaves when serving.
Serving ideas
- A slice of whole grain or seed bread is helpful.
- The soup is good both hot and at room temperature in summer.
- It doesn't pair well with sour cream or yogurt, but if you like it, you can try it separately.
Frequently asked questions
Does this soup work with any type of mushrooms?
Brown mushrooms work best for their texture, but white champignon mushrooms can also be used if you don't have any. However, the flavor will be slightly milder.
Can I use gluten-free pasta?
Yes, any small gluten-free pasta works. It's best to add them towards the end so they don't break apart too much.
If I don't have a food processor, what should I do with the stems and lettuce?
You can chop them with a knife as finely as you can. It's just a matter of time, not the final result.
Can the soup be made without pasta?
Yes, it won't affect the overall flavor, but it will be lighter and clearer.
Can I replace tomato paste with tomato purée?
You can also use tomato purée, but make sure to use an appropriate amount so the soup doesn't turn out too watery or sour. The flavor differs slightly.
Nutritional values
The values are estimated for one serving (out of 6 servings):
Calories: approximately 90-110 kcal
Protein: 5-6 g
Carbohydrates: 13-15 g
Fats: 2-3 g
The soup is low in calories, rich in water and fiber due to the mushrooms and vegetables, while the pasta adds carbohydrates for satiety. The fat content remains low.
Storage and reheating
Brown mushroom soup can be stored in the fridge, covered, for up to 3 days. It reheats easily on the stove or in the microwave. The pasta will absorb some liquid, so you may need to add hot water when reheating. Freezing is not recommended as the texture of the mushrooms and pasta will change unpleasantly.