Anti-Cancer Mushroom Soup


mushroom soup-4

Anti-Cancer Mushroom Soup

All the ingredients in this soup come from the anti-cancer food groups listed over here. To boost the anti-cancer nature of the soup even further, consider adding in some thyme leaves or a little turmeric or curry powder.

I’m doing well with my goal to expand the soup recipe collection here on Stonesoup. I just adore mushrooms especially when they’re in soup!

Feel free to play around with different types of mushrooms. I used a mixture of field mushrooms and shiitake this time. Wild and cultivated work equally well here.

enough for: 2
takes: 25 minutes

2 onions, peeled & chopped
2 cloves garlic, peeled & chopped
500g (1lb) mushrooms, sliced
3 cups white or green tea or water
3-4 tablespoons natural yoghurt, to serve

1. Heat a generous glug of olive oil in a medium saucepan. Cook onion, covered for about 10 minutes or until soft. Stir every now and then.

2. Add garlic and mushrooms and stir fry for a few minutes.

3. Add tea or water and bring to the boil. Simmer, uncovered for 10 minutes or until the mushrooms are tender.

4. Puree soup using a stick blender, leaving some chunks or however you like. Taste. Season serve with yoghurt on top.


paleo (gluten, grain + dairy-free) – skip the yoghurt and serve with a good drizzle of peppery extra virgin olive oil or use coconut yoghurt.

caffeine-free – use a caffeine-free tea or take the water option.

creamy soup – fans of creamy soups can stir in a few tablespoons of double cream after pureeing.

mushroom ragu
– replace half the green tea with a can of tomatoes. Simmer until thickened and skip the pureeing step.

– add chorizo or chicken.

carb lovers / more substantial – serve with crusty bread & butter.

more veg – add onion carrot & celery.

short on time -skip the onions.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

garlic – pantry in the dark or a brown paper bag to prevent sprouting.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

white or green tea – keep in the pantry.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

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{ 10 comments… read them below or add one }

Kelly James August 31, 2019

I totally loved this recipe! I added chicken when cooking then removed, shredded and added back into blended soup. Mixed reviews from hubby +3 boys … ranging from ‘soup isn’t a meal’ (hubby) to ‘this smells like 2 minute noodles!’ (Mr 8 … anything that smells like 2min noodles is good in his book). I’ll keep this one up my sleeve as a make ahead lunch for me or starter for the boys.


jules September 2, 2019

Love the 2-minute noodles compliment Kelly!

My Irishman is the same with the soup isn’t a meal. But I just ignore him πŸ˜‰


Dot Davis April 20, 2017

This is so good! I downplayed it to my husband because I thought he wouldn’t like it but he thought it was great! I added the carrot and celery, and used some homemade chicken stock and water. And–oh oh–I added 3 lonely chopped up hot dogs that wanted to be put in the pot (added after blending). My husband MUST HAVE MEAT. Thanks for this recipe–will use again.


jules April 27, 2017

So glad you liked it Dot! And nice work on the creative additions πŸ™‚


Kathryn April 20, 2017

I made this tonight using the white tea and served it up to my partner announcing there was a secret ingredient which he would never guess…. he didn’t guess it.
Delicious, a mushroom soup where you can actually taste mushrooms. I used portobello and topped the soup with quark yoghurt. This will be a regular for us, so easy and tasty.
Another winner Jules. X


jules April 27, 2017

Oh yay Kathryn! So glad you liked it xx


Edwina Guinan May 23, 2015

I’m intrigued! Can you taste the green tea?


jules May 28, 2015

No you can’t really taste it with all the other flavours going on… but its great to know its there!


Jenna Avery May 22, 2015

This looks so yummy!! And how cool to make it with tea!!


jules May 28, 2015

Yes… gotta love a dish that look as good as it tastes Jenna!


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