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.

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

Low Residue Mushroom Soup Recipe

Recipe by Evelyn ReedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

157

kcal

Creamy, mellow mushroom soup that’s gentle on digestion — soft texture, warm flavor, and no rough bits.

Ingredients

• 4 garlic cloves, minced (or garlic oil)

• 1 tbsp butter

• 1 tbsp olive oil

• 4 cups finely chopped mushrooms

• 2 tbsp fresh thyme

• 2 bay leaves

• ½ tbsp Worcestershire sauce (optional)

• 2 cups vegetable broth

• 1 cup evaporated nonfat milk

• 1 cup skim milk

• 1/16 tsp nutmeg

• Salt and pepper to taste

Directions

• Heat oil and butter in pot, sauté garlic (or skip).
• Add mushrooms, thyme, bay leaves, Worcestershire. Cook 15 mins.
• Add broth, simmer 10 mins. Add nutmeg, season.
• Pour in both milks, heat gently.
• Optional: thicken with cornstarch slurry.
• Remove bay leaves, serve warm.

Notes

• Use garlic oil if avoiding garlic fiber.
• Blend for smoother texture if needed.
• Avoid chunky toppings or garnishes.
• Freezes well — make a double batch.