Mushroom Vegetable Soup

Name: Mushroom Vegetable Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: World Cuisine
Ingredients: 2 tbsps olive oil; 1/3 lb mushrooms, sliced; 1 large onion, diced; 1 medium carrot, sliced thinly; 900 ml (4 cups) sodium reduced beef broth; 4 tsps minced garlic; 1/2 cup frozen kernel corn; 1/2 cup orzo

1 step

Prep:5minCook:25min

Mother nature is having hot and cold flashes again! Yesterday it went up to 30°F then down to about 10°F tomorrow. Time to get some soup going!

Updated at: Wed, 20 May 2026 17:13:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories358.1 kcal (18%)

Total Fat17.3 g (25%)

Carbs41.3 g (16%)

Sugars9.4 g (10%)

Protein13.6 g (27%)

Sodium1075 mg (54%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

medium, sliced thinly

900mlsodium reduced beef broth

4 tspsminced garlic

½ cupfrozen kernel corn

½ cuporzo

Instructions

Step 1

Heat olive oil in a skillet to medium. Cook onions until translucent, about 3-4 minutes. Then add the mushrooms and cook for 2-3 minutes or until lightly browned. Add garlic and carrot, then pour in the broth and bring to a boil. Add orzo and corn then simmer 10-15 minutes until orzo and carrot slices are tender. Serves 2-3

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