Mushroom Soup - Cook For Your Life- anti-cancer recipes

Mushroom Soup

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

Mushrooms are nutritious and tasty too. They are bursting with vitamins and minerals. This soup is easy and delicious. The soak water from the dried mushrooms is full of flavor, and helps to makes...


  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1½ baby portabella mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 medium shallots, minced
  • 1 teaspoon fresh thyme
  • ¼ pound Yukon Gold potatoes, peeled and cut into a ½-inch dice
  • 2 garlic cloves, minced
  • Salt, to taste
  • 3 tablespoons faro
  • 3 cups water
  • Parmesan cheese, for garnish (optional)

Nutrition Facts


156 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


22 g


4 g


4 g


4 g


766 mg


  1. Cover the dried mushrooms with hot water and let sit for 15 minutes.
  2. In a stockpot, cook the fresh mushrooms without oil, over high heat. Stir occasionally, and remove from the pan once the mushrooms have wilted and browned. Set aside.
  3. Reserve the dried mushroom soaking liquid, then chop the dried mushrooms. Set aside.
  4. In the same pot over medium heat, add the olive oil, shallots, thyme and potatoes, cook for 5 minutes or until the potatoes are turning slightly brown. Stir in the garlic, chopped dried mushrooms, fresh mushrooms and farro. Cook for 2 minutes then add the 3 cups of water and the mushroom soaking liquid. Bring to a boil, then simmer for at least 30 minutes or until the farro is tender but still chewy.

Chef Tips

If faro is not available, use either spelt or hulled barley.  In this case, add 10 minutes to the cooking time. Pearl barley cooks faster.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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