Basic Mushroom Soup (dairy-free)


  • 2 teaspoons (6g/ 10 ml) garlic, minced
  • 1/2 medium onion (55g/ 117 ml), chopped
  • 1 tablespoons (14g/ 15 ml) butter/ghee
  • 1 1/2 teaspoons (9.5g/ 7 ml) anchovies in oil, drained and minced
  • 2 cups (140 g/ 450 ml) mushrooms, sliced
  • 1 teaspoons (.67g/ 5 ml) fresh sage, minced
  • 1 teaspoons (5 g/ 5 ml) Dijon mustard
  • 2 tablespoons (30g/ 30ml) white wine
  • 3/4 cup (183g/ 142ml) beef broth
  • salt to taste
  • white pepper to taste


Lightly brown the onion and garlic in the butter in a large skillet over medium-high heat. Add the chopped anchovies, and cook for an additional 30 seconds. Add the sliced mushrooms, sage, mustard and the white wine, and cook the mushrooms until they are soft. Pour the mushroom mixture into a blender, add in the beef broth. Blend the soup until smooth. Pour the soup into a large saucepan and heat to preference. Add salt and white pepper to taste. Smaklig måltid!

Base recipe makes 2 servings of 7.8 oz/ 221.3g a piece.

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About This Recipe

Mushroom soup is a great way to show off the great flavors of mushrooms in a form that isn't so common in many American households. In this basic version I just call for "mushrooms" but the way to really show off the potential flavors of this dish is to utilize a variety of mushrooms. You'll get a different umami and earthiness with each variety of mushrooms you use- so grab your favorites (or try some new ones) and make this cozy and satisfying dish, best served by a warm fire and good company! Smaklig måltid!

Recipe Macros per Serving

Protein: 4.13 gram(s)

Carbs: 6.56 gram(s)

Fiber: 1.36 gram(s)

Fat: 4.5 gram(s)

Calories: 90.95

Net Carbs: 5.2 gram(s)