Mushroom Chia Soup is a simple, savory soup that gives classic mushroom soup an unexpected twist. Earthy mushrooms, garlic, onion, parsley, miso, and toasted pine nuts come together with chia seeds to create a hearty bowl with plenty of texture and flavor. The chia seeds also help naturally thicken the soup, making it satisfying without relying on cream or flour.
The recipe starts by gently sautéing onion, garlic, mushrooms, and parsley before adding stock and chia seeds. The soup simmers until the chia seeds have had time to absorb liquid and contribute their natural thickening power. A small amount of miso is then blended into the soup for an extra layer of savory, umami flavor.
Blending the finished soup creates a smooth, comforting texture, while toasted pine nuts and fresh parsley provide contrast when it’s served. You can use your favorite variety of mushrooms, making this a flexible recipe when you have mushrooms that need to be used.
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Serve Mushroom Chia Soup with crusty bread, a simple dinner salad, or as a light first course. It’s also a natural fit for your collection of chia seed recipes and soup recipes. The recipe currently takes about 1 hour 10 minutes from start to finish and makes four servings.
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Mushroom & Chia Soup
It is common to accompany soup with some crusty bread. The Chia in this recipe helps to naturally thicken the soup and helps you feel fuller for longer.
Try it with a Dinner Salad and some homemade Ciabatta Bread, fresh baked French Bread or some crusty Homemade French Baguettes.
Check out more Healthy Chia Seed recipes. Some brilliant recipes to incorporate more Chia Seeds into your diets.
- Total Time: 1:10
- Yield: 4 1x
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 pound mushrooms of your choice
- 2 tbsp parsley, chopped
- 4 cups stock of your choice
- 4 tbsp Chia seeds
- 1 level tbsp Mugi miso
- 2 tbsp dry roasted pine nuts
Instructions
- Heat the oil in a medium saucepan and add the onions and garlic to sauté for 2-3 minutes.
- Add mushrooms and parsley and stir cooking on a low heat for a further 7-10 minutes.
- Add the stock or water and bring to the boil and then stir through Chia seeds.
- Cover the pan and reduce the heat to simmer for 45 minutes.
- Place the miso in a small bowl and add 1-2 tablespoons of the broth and stir into a smooth paste.
- Place the contents of the soup into a blender and blend until smooth. Return the soup to the saucepan and add the miso. Gently heat through but do not boil.
- Serve with a garnish of parsley and the toasted pine nuts.
- Prep Time: :15
- Cook Time: :55
- Category: Soup
- Method: Stove Top