Vegetable Soup Recipe : Bottle and Go Mushroom Soup

A great soup to quickly make before work. Puree it and put it in a mason jar for lunch. Bonus, no cream but it is thick and hearty.

Ingredients

• 1 ½ cups sliced mushrooms
• 2 tablespoons chopped fresh chives
• 1 tablespoon butter
• 2 cups water
• 2 red potatoes, peeled and diced
• 1 cube chicken bouillon (such as Knorr®)
• 1 pinch dried oregano, or to taste
• 1 pinch dried dill weed, or to taste
• 1 pinch dried basil, or to taste
• 1 pinch dried thyme, or to taste
• 1 pinch garlic salt, or to taste

Cooking Directions

1. Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.
2. Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.
3. Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.

Nutrition Facts

• calories227.5
• carbohydrateContent38.1 g
• cholesterolContent15.6 mg
• fatContent6.6 g
• fiberContent5.1 g
• proteinContent7.1 g
• saturatedFatContent3.8 g
• sodiumContent806.8 mg
• sugarContent3.4 g