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Exotic Mushroom Soup


Category: Soups and Stews

Mushrooms take center stage in this simple, yet sophisticated soup. Experiment with exotic varieties such as maitake, shiitake or nebrodini bianco or just use common white button or crimini mushrooms. They all help to support the immune system and protect against cancer.

  • Recipe
  • Nutrition Facts
  • Ratings & Comments (9)

Serves 4


1/2 cup dry farro, quinoa or other intact whole grain (see note)
1/4 cup diced celery
1/4 cup diced carrot
1/4 cup diced onion
1 tablespoon ginger, sliced
2 1/2 cups shiitake mushrooms, maitake mushrooms and/or nebrodini bianco (or any wild/exotic mushroom), washed and sliced
5-6 cups low sodium or no-salt-added vegetable stock
2 rosemary sprigs
1 star anise (see note)
2 tablespoons fresh lemon juice
1 pinch cayenne pepper


In a soup pot, place farro, celery, carrot, onion, ginger, mushrooms, 5 cups of the vegetable stock, rosemary and star anise. Simmer for 20 minutes or until farro and mushrooms are tender, stirring occasionally. Remove rosemary and anise.

If the soup seems too thick, add more vegetable stock until it achieves desired consistency. Season with cayenne pepper and lemon juice.

Cauliflower rice may be substituted for the farro or other whole grain. Use 1 1/2 cups.

Star anise is a dried, star-shaped dried spice that is popular in Chinese and Vietnamese cuisine. It provides a flavor similar to anise or licorice. A 1/2 teaspoon of Chinese Five Spice Powder or 1/4 teaspoon of fennel seeds may be substituted.

Serves 4

Per Serving:

Calories 141
Protein 5 g
Carbohydrates 26 g
Sugars 2 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 184 mg
Fiber 4.7 g
Beta-Carotene 705 ug
Vitamin C 6 mg
Calcium 54 mg
Iron 2 mg
Folate 15 ug
Magnesium 9 mg
Potassium 221 mg
Zinc 0.3 mg
Selenium 4.2 ug

My Rating: 
(click on a star to select your rating)

Bruce Spence

03/23/2015 08:41 PM

Rated this recipe: (no rating)

For four servings, this recipe amounts to over four cups per serving; normally soup serving sizes are one cup. Am I missing something?
This comment was last edited on 03/23/2015 09:29 PM

Claudia replies:

05/04/2021 02:57 PM

Rated this recipe: (no rating)

If I was looking at a one-pot meal, then 4 cups per person would be about right, i.e. about 2 bowls per person.  One cup wouldn't be okay for an appetizer, but not enough for a meal.


07/09/2015 03:30 PM

Rated this recipe: (no rating)

So very good. This will be a repeat item. I did add 1 can low sodium black beans so I can get my beans allotment. I have 2 cup anchor cups with lids and I fill 3/4 full (so 1-1/2 cups) and take to work, microwave and I have a healthy lunch. It did make more than 4 servings.


07/15/2015 09:28 PM

Rated this recipe:

This was an excellent soup. I didn't blend it but think I will next time. Very nice, complex flavor. I followed the recipe exactly (using 6 cups of broth), and it made 4 hearty servings (about 1-1/2 cups per serving). I think I will also take Rosela222's suggestion and add some beans next time. Great recipe!

Elaine Garces

09/09/2015 07:30 PM

Rated this recipe:

I enjoyed this soup ... even more tossed with mung bean pasta, sautéed garlic, onions and spinach ... before I blended it in a Vitamix. I used six cups of veg broth. Later on, when I opened my thermos filled with the soup, the texture changed: it was like warm dark chocolate pudding! I'll add more broth when I reheat the remaining two cups. If I make this again, I'll blend only half and mix it back in. Thank you.
This comment was last edited on 09/09/2015 07:33 PM


01/04/2016 03:24 PM

Rated this recipe:

I love this Recipe. I used crimini mushrooms and served it over coliflower rice to give it thickness and just because. It does make a lot, but generous servings. I give it 5 stars.
This comment was last edited on 01/04/2016 03:25 PM


12/27/2017 02:24 PM

Rated this recipe: (no rating)

I love the flavors too.  I added fresh spinach when it was done which quickly wilted. I seasoned it with Bragg. I could not find star of anice spice any where and I live in a foodie metroplex.


01/09/2020 05:22 PM

Rated this recipe:

Oh my, this is so good. I'm a soup lover! I found star of anise at an international food market.


06/16/2020 08:09 PM

Rated this recipe:

Star anise seemed odd, tasted odd in the vegetarian soup because it  belongs in beef dishes. 


This comment was last edited on 06/16/2020 08:09 PM


05/04/2021 04:56 PM

Rated this recipe:

I used cauliflower rice instead of faro and it turned out great!