Spring Mushroom Vegetable Soup

Name: Spring Mushroom Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 8 ounces mushrooms, sliced (cremini or button); 4 cups vegetable broth; 1 cup green beans, trimmed and cut; 1 cup peas (fresh or frozen); 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Summer Seasonal Food Collection

I love making this Spring Mushroom Vegetable Soup when the weather begins to warm up. The vibrant colors and fresh flavors of spring vegetables bring me so much joy! Incorporating a variety of mushrooms adds an earthy depth that perfectly complements the light, crisp vegetables. Each spoonful feels like a warm hug, and it's an easy dish to whip up on a busy weeknight or serve at a weekend gathering. Let’s dive into this delightful recipe that is as nourishing as it is delicious!

Created by

Natalie Evans

Last updated on 2026-02-10T18:25:36.553Z

I remember the first time I made this soup; it was a chilly spring evening, and I wanted something warm yet light. The combination of mushrooms and fresh vegetables was a stroke of genius. As it simmered, my home was filled with an irresistible aroma that made my family eagerly anticipate dinner.

One tip I learned during my experimentation is to sauté the mushrooms first. This technique enhances their flavor and brings out a lovely golden color. For added depth, I like to finish the soup with a splash of lemon juice right before serving—it brightens the entire dish and makes each bite refreshing!

Why You Will Love This Recipe
Fresh spring flavors that are both light and satisfying
A great way to use seasonal vegetables and mushrooms
Easy to customize based on what you have on hand

Understanding the Ingredients

Each ingredient in this Spring Mushroom Vegetable Soup plays a crucial role in building a rich, harmonious flavor profile. The mushrooms, particularly cremini or button varieties, not only provide a meaty texture but also contribute umami depth to the broth. When sautéed, they release their natural moisture, enhancing the overall richness of the soup. I recommend using a mix of mushrooms when possible for more complexity in flavor and texture.

Fresh spring vegetables, such as green beans and peas, add a delightful crunch and bright color, making the soup visually appealing. Seasonal freshness is key to elevating this dish, and it's an excellent opportunity to incorporate whatever local vegetables are available. Carrots and celery provide a sweet and aromatic base that complements the earthiness of the mushrooms, creating a balanced and satisfying soup.

Cooking Techniques for the Best Results

Sautéing the onion, garlic, carrots, and celery to a tender state forms the flavor backbone of this soup. Aim for about 5 minutes on medium heat until the onion is translucent and fragrant. This step deeply imbues the oil with flavor, which will permeate the entire soup. Avoid rushing this process; low and slow is the best approach to extract the maximum flavor from the vegetables.

When combining the broth and vegetables, bringing the mixture to a boil before simmering ensures that all ingredients meld beautifully. After adding the green beans and peas, keep the pot covered during the simmering process to trap steam and enhance cooking efficiency. This technique softens the vegetables while maintaining their color and nutrients, resulting in a vibrant and nourishing soup.

Ingredients

Gather these fresh ingredients to make a delicious and nourishing soup.

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
8 ounces mushrooms, sliced (cremini or button)
4 cups vegetable broth
1 cup green beans, trimmed and cut
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Now you're ready to start creating a wonderful soup full of flavor!

Instructions

Follow these steps to bring your soup to life.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables soften.

Cook the Mushrooms

Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until they are golden and have released their moisture.

Combine with Broth

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and add the green beans, peas, dried thyme, and season with salt and pepper.

Simmer

Cover the pot and let the soup simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to cook through.

Finish and Serve

Remove the pot from heat. Stir in the lemon juice for brightness. Ladle the soup into bowls and garnish with fresh parsley before serving.

Enjoy your homemade Spring Mushroom Vegetable Soup with crusty bread!

Pro Tips

Feel free to swap in any seasonal vegetables or grains you have on hand for a personalized touch. If you want a heartier soup, you can also add cooked grains like quinoa or brown rice.

Make-Ahead and Storage Tips

This soup is perfect for meal prep as it stores well in the refrigerator for up to five days. To maintain freshness, let the soup cool before transferring it to an airtight container. When reheating, gently warm it on the stove over medium heat, adding a splash of vegetable broth or water if it thickens too much. This method retains the soup's flavor and texture, ensuring each bowl tastes freshly made.

If you're looking to make this dish ahead of time for a gathering, consider preparing the soup a day or two in advance. The flavors deepen and evolve as they sit, making the final dish even more delightful. Just remember to hold off on adding lemon juice until right before serving to keep that bright, refreshing element intact.

Flavor Variations and Customizations

One of the joys of this recipe is its flexibility. If you want to add protein, consider incorporating shredded rotisserie chicken or chickpeas for a hearty twist. For a spicy kick, throw in a pinch of red pepper flakes when sautéing the vegetables. This will give the soup a lovely warmth without overpowering the delicate flavors of the spring veggies.

For those following a gluten-free diet, ensure your vegetable broth is certified gluten-free. Additionally, you can swap the carrots and celery for other seasonal vegetables like asparagus or zucchini, reflecting what's fresh and available. Each variation subtly changes the taste but maintains the essence of a comforting spring soup.

Questions About Recipes

→ Can I use different types of mushrooms?

Absolutely! Feel free to mix it up with shiitake, portobello, or oyster mushrooms for varied flavors.

→ Is this soup freezer-friendly?

Yes, it can be frozen. Just allow the soup to cool completely before transferring it to an airtight container for freezing.

→ Can I make this soup in advance?

Yes, the flavors deepen when made a day ahead. Just reheat gently on the stove before serving.

→ What can I serve with this soup?

Crusty bread, a fresh salad, or a simple sandwich are great accompaniments!