When we started doing recipes that were not just FBC (Freezer Bag Cooking) (we changed our website from FreezerBagCooking to TrailCooking around 2006 to 2007, to widen the range of recipes we were developing), some of those first recipes were soups. This recipe was one of the first I posted.
The mushroom soup isn’t a thick soup, rather it is a broth full of chewy mushroom slices that just satisfies on a cold day. It also would work well with instant rice added in or onions as well. The rice you’d add with the water step, I would recommend about ½ cup rice. If you add dried onion, soak it with the mushrooms. About 1 Tablespoon would be good.
If you use vegetable broth powder the soup is vegan/plant-based. It can be made with either vegetable or beef broth powder (you can find “beef” flavored broth powder as well, that is vegan).
This recipe is also very low sodium if you use low sodium broth powder. I add a tiny pinch of sea salt to taste after it is cooked.
The soup can be used as a gravy over rice and pasta as well.
- 1 cup crumbled dehydrated mushrooms
- 1 Tbsp all-purpose white flour
- 2 tsp lower sodium bouillon (beef or vegetable) (2 packets for the beef one)
- 1 packet True Lemon powder
- 1 tsp dried parsley
- 1 tsp dried garlic
- 1 Tbsp or 1 packet olive oil
- Pinch of fine sea salt to taste
Add 1 cup of water to cover the mushrooms in its bag. Seal bag tightly, and let sit for 30 minutes. When ready drain off the remaining broth into a mug, bowl or another clean bag, and set aside.
Heat the oil in your pot over a low flame, add in the mushrooms and cook for a couple of minutes, constantly stirring. Add in the flour mixture and stir till combined.
Add in the mushroom broth and stir till smooth. Add in 1½ cups more water. Stir well, raise the heat and bring to a boil. Lower the flame, simmer for 5 minutes, stirring periodically.
Turn off the stove, season to taste with salt, if desired. Let cool for a few minutes.