Sometimes avoiding going to the grocery store is a nuisance, like when you end up living off of stale cereal and questionably old soy milk.

Other times, it forces you to use up random things in your fridge, on the edge of extinction, and delivers delicious results.

Thankfully this is the result of the latter scenario, because I don’t really like cereal very much. :)

Almost every week I buy mushrooms. Yet I don’t always use them and they end up getting sacrificed to the crisper gods. I consider it an offering to the foodie gods.

Until the sun starts making more meaningful appearances, it is still solid soup weather here in the PacNW and I imagine the same is true for many of you. So, in this limbo of winter-to-spring, here is yet another soup recipe for you. Creamy and easy, this soup is the essential companion to a hearty whole grain bread, a rainy spring day and a good book.

Ron’s Souper Easy Mushroom Soup

If you have Netflix (it’s available for Watch Instantly) and like inappropriate humor, you have to watch a show called “Party Down”. It is HYSTERICAL. This soup recipe is dedicated to the most endearing and pathetic character on the show, Ron, played by the ever-brilliant Ken Marino.

1 tbsp. olive oil
1 medium onion, chopped
1 tbsp. soy sauce (or tamari, for gluten-free)
4-5 cups washed, chopped mushrooms (a combination of cremini and portobello are awesome)
2 tbsp. flour (brown rice flour works well here, if GF)
3 cups veggie stock or water (increase soy sauce by 1 additional tbsp. if not using stock)
1 cup precooked grain (wild rice or brown rice are excellent!)

In a stock pot, heat the oil under medium heat. Add the onion and cook until it begins to soften and become fragrant, about 3-5 minutes. Add the soy sauce and mushrooms and cook until mushrooms begin to soften and release juices, about 5-8 minutes, stirring often. Add the flour and 1/2 cup of the stock or water and cook until it begins to thicken, about 2 minutes. Add remaining stock and cook until heated through and mushrooms are tender, about 10 minutes. Using an immersion blender or a counter top blender, process 1/2 of the soup until creamy. Return to pot and mix to combine. Add the grain and cook until heated through, about 3 minutes.

Serve with crusty bread or salad or both. Or crackers. :) Whatever makes you happy.

Yields: 4 servings

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9 Responses to souper easy!

  1. FoodFeud says:

    Now I wish I hadn’t randomly eaten all my “about to go” mushrooms with no plan! I love the taste of wild rice with mushrooms!

  2. Courtney says:

    I *love* grocery shopping (geek alert!) and I also happen to love mushrooms–yum! I will be hitting up the store ASAP for some shrooms, as I have almost eaten through my current supply…they are just so good!


    • Kris says:

      Ha, I totally love grocery shopping, too. I’ve developed some bad habits being unemployed, though, and I can’t bear going out shopping in my sweat pants, unshowered… so sometimes we suffer on without. :)

      My third date with Jim, we went to the MOA and then after that he needed to go grocery shopping- you should have seen the look on his face when I got all excited and offered to go with him. LOL.

  3. Leslie says:

    This looks delightful.

  4. Kate says:

    Love this, I used corn starch to thicken as I didn’t have flour on hand and I tossed in garlic & thyme. Perfect for this rainy day. Also, great bc I used brown rice I had left over from the night before.

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  6. Yochva says:


    I’m just starting to live on my own and trying desperately to form good eating habits. It’s hard! I’m lazy in the kitchen, and I have only the the most minimal utensils. This soup looks good, and I have a pack of mushrooms I need to use… so I have some questions about altering the recipe.

    Does it need to be blended? I don’t have a blender.
    Does any sort of grain work, or is rice best?
    If I double the soy sauce for lack of stock, should I still add all of it at the same time with the mushrooms?

    Thanks! I apologize if this is out of line.

    • Kris says:


      No, it doesn’t need to be blended, but won’t be as creamy. The blending is purely for texture. You can use any grain, but I’d stick with a whole grain like brown rice. I think the white rice would start to break down. As for the soy sauce, yep you can add it at the same time.

      Have fun on your culinary adventure!