Homemade Mushroom Soup and Salad

With the arrival of cooler evenings, a nice mushroom soup is a perfect fit tonight. The rich savory aromas of browned onions and mushrooms will fill your kitchen and get this meal started. This soup is seasoned with bay leaf, touches of rosemary and thyme and a whisper of butter. A side salad and artisan bread or rolls completes the meal.

I suggest finishing this meal with a freshly sliced pear, ornother seasonal fruit choices.

Grocery List Homemade Mushroom Soup and Salad
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Homemade Mushroom Soup and Salad

Produce

garlic (if needed)

1 medium yellow onion 

1 head red or green leaf lettuce

1 cucumber

1 lb. white or crimini mushrooms 

cherry tomatoes (if needed)

2 pears

Canned/Dried Foods

Not Chick’n Bouillon cubes (if needed)

1 jar Better Than Bouillon Mushroom Base (if needed)

one 32 oz. box low-sodium veggie broth

balsamic vinegar (if needed)

cornstarch (if needed)

dry thyme leaves (if needed)

dry rosemary leaves (if needed)

bay leaf (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

plain, nonfat yogurt

Additional Items

1 loaf Artisan whole grain bread or 3 Artisan rolls

Nutritional Value Homemade Mushroom Soup and Salad

Per Serving
Calories: 600
Protein: 21
Carbohydrates: 57 g
Total Fat: 26 g
(Saturated Fat: 2 g
Dietary Fiber: 11 g
Cholesterol: 0
Sodium: 430
% calories from fat: 41.2 %
Serving Size:
Two C. soup with 2 slice whole-grain bread and 1 side salad with basil vinaigrette dressing. Finish with 1/2 a sliced nectarine.