12 Healthy Soup Recipes With Mushrooms and Whole Grains

Mushrooms and whole grains make a solid base for filling soups. I put together some recipes that use both ingredients in straightforward ways. Most call for pantry staples and take about an hour or less to cook. They work well for weeknight meals or batch cooking. You can adjust the seasoning to fit what you have on hand.

Helpful Tips Before You Start

These tips will help the soups come together smoothly with good texture and flavor.

Clean Mushrooms Gently

Wipe mushrooms with a damp cloth or paper towel. Rinsing them adds extra water that can dilute the soup.

Cook Grains Separately

Prepare barley, farro, or brown rice on the side first. Add them at the end so they stay firm instead of turning mushy.

Sauté Before Simmering

Brown the mushrooms in a dry pan or with a little oil before adding liquid. This step brings out more flavor in the final broth.

Use Broth Wisely

Choose a low sodium vegetable or chicken broth as the base. It keeps the soup healthy while letting the mushrooms and grains shine.

Hearty Mushroom Barley Soup with Root Vegetables

This soup brings together chewy barley, earthy mushrooms, and sweet root vegetables in one pot. It works well for weeknight dinners or weekend meal prep when you want a filling bowl without much fuss.

The result is a savory, slightly nutty broth with tender vegetables and a hearty grain base. Root vegetables add natural sweetness that balances the mushrooms nicely.

Hearty Mushroom Barley Soup with Root Vegetables

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 medium carrots, diced
• 2 medium parsnips, diced
• 1 teaspoon dried thyme
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
• Stir in the garlic and mushrooms. Cook for 5 minutes until the mushrooms release their liquid and begin to brown.
• Add the carrots, parsnips, and thyme. Cook for 2 minutes, stirring often.
• Pour in the vegetable broth and add the rinsed barley, salt, and pepper. Bring the soup to a boil.
• Reduce the heat to low, cover the pot, and simmer for 35 minutes until the barley is tender and the vegetables are soft.
• Turn off the heat and stir in the fresh parsley before serving.

merknader

If the soup thickens too much after sitting, stir in a splash of broth when reheating. Pearl barley holds its shape well here, so avoid quick-cooking barley or the texture will turn mushy. Leftovers keep in the fridge for three days and taste even better the next day once the flavors settle.

Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon

Shiitake Miso Quinoa Soup with Scallions

This soup brings together nutty quinoa and meaty shiitake mushrooms in a light broth. It makes a good choice for lunch or a simple dinner when you want something warm without much effort.

The miso gives a gentle savory note while the scallions add a mild onion bite at the end. The finished bowl has tender grains, soft mushroom slices, and a clear broth that feels both filling and light.

Shiitake Miso Quinoa Soup with Scallions

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Rett Soup

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup quinoa, rinsed
• 8 ounces shiitake mushrooms, sliced
• 4 scallions, thinly sliced
• 4 tablespoons white miso paste
• 6 cups vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil

fremgangsmåte

 

• Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for one minute until fragrant.
• Add the sliced shiitake mushrooms and cook for 4 to 5 minutes until they soften and release liquid.
• Pour in the vegetable broth and bring to a simmer. Stir in the rinsed quinoa.
• Simmer for 15 minutes until the quinoa is tender.
• Remove the pot from the heat. Ladle out about a cup of broth into a small bowl, whisk in the miso paste until smooth, then stir the mixture back into the pot.
• Divide the soup among four bowls and top each with the sliced scallions.

merknader

Stir the miso in after the soup is off the heat to keep its flavor bright. If the broth thickens too much the next day, add a splash of water when reheating. Leftovers keep well in the fridge for three days.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Knife, Measuring cups

Farro Mushroom Minestrone with White Beans

This soup brings together chewy farro, meaty mushrooms, and creamy white beans in a tomato broth. It works well for weeknight dinners when you want something filling but still light. The texture stays hearty from the grain and vegetables while the flavor stays savory and balanced.

It makes a good choice for meal prep since the ingredients hold up well after reheating. Serve it with a simple green salad on the side.

Farro Mushroom Minestrone with White Beans

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup farro, rinsed
• 6 cups vegetable broth
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups fresh spinach
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic and mushrooms. Cook for another 4 minutes until the mushrooms release their liquid and start to brown.
• Add the farro, vegetable broth, diced tomatoes, thyme, and oregano. Bring the mixture to a boil.
• Reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the farro is tender.
• Stir in the white beans and spinach. Cook for 3 more minutes until the beans are heated through and the spinach wilts.
• Season with salt and black pepper to taste before serving.

merknader

If the soup thickens too much after sitting, add a splash of broth when reheating. You can swap the spinach for chopped kale if that is what you have on hand. The farro keeps its chew even after a day in the fridge, so this soup travels well for lunches.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife

Brown Rice Mushroom Tom Kha with Lemongrass

This brown rice mushroom tom kha turns a classic Thai soup into a filling meal with chewy whole grains. The creamy broth gets its flavor from lemongrass and ginger while mushrooms add an earthy bite.

It suits cool evenings when you want something warming without feeling heavy. The brown rice soaks up the broth and makes the soup satisfying enough for dinner.

Brown Rice Mushroom Tom Kha with Lemongrass

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked brown rice
• 8 ounces mushrooms, sliced
• 2 stalks lemongrass, bruised
• 1 can (14 oz) light coconut milk
• 4 cups vegetable broth
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 limes, juiced
• 1 Thai chili, thinly sliced
• 1 shallot, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Salt to taste

fremgangsmåte

 

• Cook the brown rice according to package directions and set it aside.
• In a large pot, combine the vegetable broth, bruised lemongrass stalks, minced ginger, minced garlic, and sliced shallot. Bring the mixture to a simmer over medium heat.
• Add the sliced mushrooms and cook for 5 minutes until they soften.
• Pour in the light coconut milk and let the soup simmer gently for 5 more minutes without boiling.
• Remove and discard the lemongrass stalks. Stir in the lime juice, sliced Thai chili, and salt to taste.
• Divide the cooked brown rice among four bowls and ladle the soup over the top.
• Sprinkle each bowl with chopped cilantro just before serving.

merknader

Bruise the lemongrass stalks thoroughly with the back of a knife so the flavor releases into the broth. If the soup tastes too tart after adding lime juice, balance it with a pinch more salt. Leftovers store in the fridge for three days and reheat best on low heat while stirring to keep the coconut milk smooth.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Saucepan, Knife, Cutting board

Wild Rice and Cremini Mushroom Herb Broth

This soup brings together nutty wild rice and earthy cremini mushrooms in a light, herb-scented broth. It works well for a simple lunch or a light dinner on cooler days. The finished dish has a chewy texture from the rice, tender mushroom slices, and a clean savory taste from the fresh herbs.

It stays satisfying without feeling heavy, thanks to the whole grain base and vegetable broth. The herbs keep the flavor bright and balanced.

Wild Rice and Cremini Mushroom Herb Broth

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked wild rice
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 2 sprigs fresh thyme
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Rinse the wild rice under cold water and set it aside.
• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute. Add the sliced cremini mushrooms and cook for 5 minutes until they release their liquid.
• Pour in the vegetable broth. Add the rinsed wild rice, thyme sprigs, salt, and black pepper. Bring the pot to a boil.
• Reduce the heat to low, cover the pot, and simmer for 50 minutes until the wild rice is tender.
• Remove the thyme sprigs. Stir in the chopped parsley and serve.

merknader

Cook the wild rice a few minutes less if you plan to reheat the soup later, since it continues to soften in the broth. Skip the thyme sprigs and use 1 teaspoon dried thyme instead if fresh is unavailable. Store leftovers in the fridge up to three days and add a splash of broth when reheating to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board

Bulgur Wheat Mushroom Lentil Stew

This one-pot stew brings together earthy mushrooms, nutty bulgur wheat, and hearty lentils in a thick broth that feels both filling and wholesome. It works well for weeknight dinners or weekend meal prep when you need something warm and satisfying that still supports healthy eating goals. The flavors stay grounded with simple herbs while the texture turns thick and comforting from the grains and lentils.

It comes together in a single pot and holds up well for leftovers. The combination of whole grains and lentils creates a balanced bowl that keeps you full without feeling heavy.

Bulgur Wheat Mushroom Lentil Stew

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 carrots, diced
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1/2 cup bulgur wheat
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and mushrooms. Cook for 5 minutes until the mushrooms release their liquid and start to brown.
• Add the carrots and lentils. Pour in the vegetable broth and stir in the thyme.
• Bring the mixture to a simmer. Cover and cook for 20 minutes.
• Stir in the bulgur wheat. Continue simmering uncovered for 15 minutes until the bulgur is tender and the lentils are soft.
• Season with salt and pepper. Remove from heat and stir in the parsley before serving.

merknader

If the stew thickens too much after sitting, add a small splash of broth when reheating to loosen it. Brown lentils hold their shape best here, but green lentils work in a pinch. Leftovers store in the fridge for up to five days and taste even better the next day once the flavors settle.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Measuring Cups

Freekeh Mushroom and Chickpea Vegetable Soup

This soup brings together chewy freekeh, meaty mushrooms, and creamy chickpeas in a hearty vegetable broth. It works well for weeknight dinners or make-ahead lunches when you want something filling yet light. The freekeh adds a nutty bite that pairs nicely with the savory vegetables and herbs.

The finished dish has a thick, comforting texture with bright notes from fresh parsley at the end.

Freekeh Mushroom and Chickpea Vegetable Soup

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 cup freekeh, rinsed
• 6 cups vegetable broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cups chopped kale
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
• Stir in the mushrooms and cook for another 4 minutes until they release their liquid and start to brown.
• Add the garlic and thyme and cook for 1 minute until fragrant.
• Pour in the freekeh and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
• Add the chickpeas and kale. Continue simmering for 10 more minutes until the freekeh is tender and the kale wilts.
• Season with salt and black pepper. Stir in the fresh parsley just before serving.

merknader

If the soup thickens too much after sitting, add a splash of broth when reheating. Kale can be swapped for spinach if you prefer a milder green that cooks faster. Leftovers keep well in the fridge for three days and taste even better the next day as the flavors settle.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Measuring cups

Millet Mushroom Thai Coconut Curry Soup

This soup brings together chewy millet and meaty mushrooms in a creamy coconut broth spiced with Thai curry. It makes a filling lunch or dinner when you want something warm and plant-based without feeling heavy.

The flavor leans savory with a touch of lime brightness and fresh herbs at the end. Millet adds a pleasant bite while the mushrooms soak up the curry sauce, creating a balanced bowl that feels both comforting and fresh.

Millet Mushroom Thai Coconut Curry Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked millet
• 8 ounces mushrooms, sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons Thai red curry paste
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 1 red bell pepper, sliced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

fremgangsmåte

 

• Rinse the millet under cold water and set it aside. Heat the olive oil in a large pot over medium heat.
• Add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
• Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
• Add the sliced mushrooms and cook for 4 minutes until they begin to brown.
• Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer.
• Add the rinsed millet and red bell pepper. Cover and simmer for 20 minutes, stirring once or twice, until the millet is tender.
• Remove the pot from the heat. Stir in the lime juice and season with salt and black pepper.
• Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

If the soup thickens after sitting, stir in a splash of broth or water when reheating. For a milder version, start with one tablespoon of curry paste and add more at the end if needed. Leftovers store well in the fridge for three days and reheat gently on the stovetop.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board

Buckwheat Mushroom Borscht with Beets

This soup brings together sweet roasted beets, earthy mushrooms, and nutty buckwheat for a filling bowl that feels both familiar and fresh. It suits cold weather dinners or make-ahead lunches when you need something warming and vegetable-packed.

The finished dish has a deep red broth, tender chunks of beet, and a slight chew from the buckwheat that keeps each spoonful interesting.

Buckwheat Mushroom Borscht with Beets

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Rett Soup

Kategori Ukrainian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 medium beets, peeled and diced
• 8 ounces cremini mushrooms, sliced
• 1 cup buckwheat groats, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill, chopped (plus extra for serving)
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
• Stir in the garlic and mushrooms. Cook for another 5 minutes until the mushrooms soften and release some liquid.
• Add the diced beets and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes.
• Stir in the rinsed buckwheat groats. Continue simmering for 12 to 15 minutes until the buckwheat is tender but still has a slight bite.
• Remove the pot from the heat. Stir in the lemon juice, chopped dill, salt, and black pepper. Ladle into bowls and top with extra dill if desired.

merknader

Buckwheat absorbs liquid as it sits, so add a splash of broth when reheating leftovers to loosen the texture. Fresh beets give the brightest color and flavor. If you want a stronger sour note, add the lemon juice at the table instead of during cooking so each person can adjust it.

Course: Soup
Cuisine: Ukrainian
Equipment: Large pot, Cutting board, Knife

Sorghum Mushroom Pozole Verde

This sorghum mushroom pozole verde swaps traditional hominy for whole grain sorghum. The swap adds a nutty chew while keeping the soup light and green.

Earthy mushrooms simmer in a bright tomatillo broth. The result tastes fresh, slightly tangy, and filling enough for a weeknight dinner.

Sorghum Mushroom Pozole Verde

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried sorghum
• 8 ounces cremini mushrooms, sliced
• 1 pound tomatillos, husked and rinsed
• 1 white onion, quartered
• 2 jalapenos, stemmed
• 4 garlic cloves
• 1 bunch cilantro, divided
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• Lime wedges, sliced radishes, and avocado cubes for serving

fremgangsmåte

 

• Rinse the sorghum under cold water. Place it in a large pot with 4 cups of the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 45 minutes until the grains are tender but still chewy.
• While the sorghum cooks, heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until they release their liquid and turn golden, about 6 minutes. Set aside.
• In a blender, combine the tomatillos, half the onion, jalapenos, garlic, and most of the cilantro with the remaining 2 cups of broth. Blend until smooth.
• Pour the green sauce into the pot with the cooked sorghum. Add the salt and stir in the sautéed mushrooms. Simmer together for 10 minutes so the flavors meld.
• Chop the remaining onion and cilantro. Ladle the soup into bowls and top with the fresh onion, cilantro, lime wedges, radishes, and avocado.

merknader

Simmer the soup a few extra minutes if you prefer a thicker broth. The sorghum holds its texture well, so leftovers reheat nicely the next day without turning mushy. Skip the avocado if you want a lighter bowl.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Blender, Skillet

Spelt Berry Mushroom Kale Tuscan Soup

This soup brings together chewy spelt berries, earthy mushrooms, and tender kale in a light tomato broth. It makes a filling lunch or dinner on busy weeknights when you want something warming but still light.

The spelt gives the soup a nutty bite that pairs well with the mushrooms, while the kale adds freshness at the end. It tastes even better the next day once the flavors settle.

Spelt Berry Mushroom Kale Tuscan Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup spelt berries, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 carrots, diced
• 6 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon dried rosemary
• 4 cups chopped kale
• Salt and pepper, to taste
• Fresh parsley, for garnish

fremgangsmåte

 

• Place the spelt berries in a medium pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 40 minutes until tender. Drain and set aside.
• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion softens.
• Stir in the garlic and mushrooms. Cook for another 5 minutes until the mushrooms release their liquid and start to brown.
• Pour in the vegetable broth, diced tomatoes, and rosemary. Bring the mixture to a simmer.
• Add the cooked spelt berries to the pot. Simmer for 15 minutes to let the flavors combine.
• Stir in the kale and cook for 3 minutes until it wilts but stays bright green. Season with salt and pepper.
• Ladle into bowls and top with fresh parsley before serving.

merknader

Simmer the spelt just until it stays slightly chewy so it does not turn mushy in the broth. If the soup thickens too much on the second day, add a splash of broth when reheating. Kale can be swapped for Swiss chard if needed, but add it in the last few minutes to keep some texture.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Medium Pot, Cutting Board, Knife

Kamut Mushroom and Roasted Pepper Broth

This soup pairs chewy kamut with earthy mushrooms and sweet roasted peppers in a light broth. It works well as a weeknight dinner or a simple lunch that feels filling without being heavy. The flavors stay balanced, with the grain soaking up the broth while the peppers add a gentle smokiness.

Kamut Mushroom and Roasted Pepper Broth

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup kamut, rinsed
• 8 ounces cremini mushrooms, sliced
• 2 roasted red peppers, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and thyme. Cook for 1 minute until fragrant.
• Add the mushrooms and cook for 5 minutes, stirring now and then, until they release their liquid.
• Pour in the vegetable broth and add the rinsed kamut. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 45 minutes until the kamut is tender.
• Stir in the chopped roasted peppers, salt, and black pepper. Simmer uncovered for 5 more minutes.
• Ladle the soup into bowls and top each serving with fresh parsley.

merknader

Simmer the kamut until just tender to keep some chew in each bite. If the broth reduces too much during cooking, add a splash of water to reach the consistency you prefer. Leftovers thicken as they sit, so loosen them with extra broth when reheating.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board