Zoom Shroom Soup

Recipe reprinted with permission from Big Green Cookbook by Jackie Newgent, RD (Wiley, 2009); pg 197-198; Season: Autumn



Makes 7 servings: 1 cup each

Growing up in the seventies, canned creamy mushroom soup was always on hand in the pantry. My entire family loved it, except me. I think it was a texture thing. So now that I’m all grown up, I decided to come up with a recipe that was fresher and without all the goop. This is it. Now I can happily join in on the mushroom soup moments. You can, too.


  • 1/4 cup extra-virgin olive oil
  • 1 large white onion, finely diced 24 ounces fresh wild mushrooms, such as cremini (baby portobellos) or shiitake, brushed clean, stemmed, thinly sliced
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 cup Sauvignon Blanc or other white wine
  • 3 tablespoons stone-ground whole-wheat flour
  • 3 cups low-sodium vegetable broth
  • 1/3 cup organic heavy cream (optional)
  • 2 1/2 teaspoons sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • Few drops of hot pepper sauce, or to taste


  1. Heat the oil in large saucepan over medium heat. Add onion and mushrooms and cover. Cook, stirring once halfway through, until the onions are translucent and mushrooms are just softened, about 10 minutes.
  2. Increase heat to medium-high, remove the lid, and cook while stirring for 1 minute.
  3. Add the thyme and wine and stir for 1 minute. Add the flour and stir for 30 seconds.
  4. Stir in the broth and bring soup to a full boil, uncovered.
  5. Turn off the heat. Stir in the cream (if using). Add salt, pepper, and hot pepper sauce and stir. Ladle into mugs or cups and serve.

Per serving:

140 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 900mg sodium, 12g total carbohydrate, 2g dietary fiber, 4g protein

Little Green Cooking Tip

Cook with a wine that you’ll actually drink. So when a recipe calls for 1/2 cup of wine, you won’t have to dump the rest or put it back in the fridge or cabinet to use who-knows-when. And remember, go with an organic or biodynamic wine when possible. Try one from Frey Vineyards or Cooper Mountain Vineyards.

Go Local

If you haven’t checked lately, nice wines are being produced all throughout the United States, including Missouri and Texas, not just in the vineyards along our West and East coasts. Aim to cook with those same locally produced wines, too. They’ll be less traveled. Some are organic—a definite eco-plus! And many are downright delicious.


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