Low Residue Mushroom Soup Recipe

Look, this Low Residue Mushroom Soup is not trying to impress anyone — it just wants your gut to chill. No chunky bits, no harsh fibers, no drama. Creamy but not heavy, flavorful but not aggressive. It’s warm, soft, and yep… totally cozy-lunch-on-the-couch energy.

Jump to Recipe

Ingredients Needed

4 garlic cloves, minced: skip or use garlic-infused oil to keep it low residue.
1 tbsp butter: soft fat, helps mellow everything.
1 tbsp olive oil: adds gentle richness.
4 cups mushrooms, minced: white or cremini — keep them small and soft.
2 tbsp fresh thyme: gentle herb flavor.
2 bay leaves: add depth without bulk.
½ tbsp Worcestershire sauce: optional — use only if tolerated.
2 cups nonfat vegetable broth: choose low-fiber, strained kind.
1 cup evaporated nonfat milk: smooth, creamy base.
1 cup skim milk: lightens it up.
1/16 tsp nutmeg: tiny pinch adds warm background flavor.
Salt and pepper: go light, adjust based on tolerance.

How To Make Low Residue Mushroom Soup

Sauté the aromatics:
Warm olive oil + butter in a soup pot. If using garlic, add it now and stir gently for 3–4 mins. If skipping, just start with the mushrooms.

Cook down the mushrooms:
Add chopped mushrooms, thyme, bay leaves, Worcestershire. Cook about 15 mins until soft and juicy. You want them fully wilted and mellow.

Simmer the broth:
Pour in the broth. Simmer 10 mins. Add nutmeg, salt, pepper — keep it light.

Add the milks:
Stir in evaporated milk + skim milk. Let it heat through, don’t boil. If it feels thin, you can thicken with cornstarch + water, but it’s optional.

Recipe Tips

Mince mushrooms fine so they digest easier.
Avoid chunky veggies or tough leaves — no kale here.
Garlic can irritate some — skip or swap with infused oil.
This soup freezes like a champ — soft food ready whenever.

How to Store & Reheat

Room Temperature: Nope. Refrigerate ASAP.
Fridge: Keeps 3–4 days in sealed container.
Freezer: Freeze up to 3 months. Reheat gently on stove.

Nutrition Facts (Approx. per 1 cup)

Calories: 157
Sodium: 601mg
Protein: 9g
Fat: 7g
Carbs: 16g
Fibre: 1g
Sugar: 13g

FAQs

Are mushrooms low residue?

Yes — when cooked thoroughly and minced. Avoid raw or tough mushroom caps.

Can I skip the garlic?

Absolutely — or swap with garlic-infused oil if you want that flavor without the fiber.

What’s the best milk to use?

Evaporated and skim milk are both low fat and low fiber — ideal here.

Is this soup freezer-friendly?

Totally. Just cool it first, portion, and freeze in sealed containers.

Do I need to strain this?

Not unless your doctor recommends full liquid — but you can blend if smoother is needed.