For me, the easiest way to use up an excess of mushrooms is to add them to a killer soup. No matter what the quantity I have in the fridge that needs using up, I am a firm believer that any soup tastes better with mushrooms. Not only will my body be thankful, but they add so much depth of flavor to any soup, stock or broth. This simple broth based soup with a hint of tomato is packed with mushrooms, and the bonus is, you can mix and match whatever mushrooms are in season or you have on hand. Think of this soup like a mushroom minestrone.
Food Waste Tip: save any mushroom stems or trimmings to add to your next stock or broth.
Buying and Storing Mushrooms
There is a reason why there are paper bags next to the mushroom bins at the supermarket. Mushrooms do not like plastic. Buy whole, unwashed mushrooms in the brown paper bag, then store them directly in your fridge, preferably not in the crisper since it may be too moist. The paper bag absorbs excess moisture from the shrooms to help them last longer and not go moldy. If stored correctly, these prized mushrooms will last up to a week.
If you think you may not use up those mushrooms during the week, try freezing them. They actually freeze surprising well — the only catch is that you need to cook them first for optimal quality. If you’re storing stems and trimming for stocks, I do not usually cook them first.
Photo by Matt Johannsson.
Mixed Mushroom-Tomato Soup
- 3 Tbsp oil or melted butter diced
- 1 onion diced
- 3 cloves garlic finely chopped
- 2 stalks celery diced, can use celery tops/leaves as well
- 1/2-1 lb mixed mushrooms (such as portobello, button, cremini, shitake, whatever mushrooms you have on hand)
- 1/4 cup tomato paste
- 4 cups vegetable, chicken or beef broth
- 1 tsp dried thyme 1 Tbsp freshly chopped thyme
- 1 tsp dried oregano 1 Tbsp freshly chopped oregano
- Pinch salt and pepper or to taste
- 1 Tbsp apple cider vinegar or white/red/balsamic/rice wine vinegar
Optional Add Ins:
- 2 cups chopped hardy greens of choice such as spinach, kale, swiss chard
- 1/4 cup grated Parmesan or nutritional yeast or to taste
- In a large sauce pot over medium heat add oil and saute onions for about 3 minutes or until softened. Add in garlic and celery and continue to saute for an additional 3-5 minutes so celery slightly softens.
- Add mushrooms and stir coating them in the oil, adding more oil if necessary. Let cook for about 5 minutes. A little browning is ok.
- Add in tomato paste, broth or stock, thyme and oregano. Season with salt and pepper. Bring to boil and then reduce to simmer for about 15 minutes until all vegetables are tender.
- If adding hardy greens, stir in at the very end of cooking to just wilt through.
- Stir in your vinegar and taste. Season with more salt and pepper if necessary. If using Parmesan you can add this now.
I hope you enjoy this soup as much as I did! Make sure to checkout my other recipes for more inspo.