The heat waves, bless their warm hearts, appear to have finally subsided. Which means all those comfort-home-cooked meals hot from the oven or off the stove are creeping back to the table. And homemade soup is one of the best way to combat that creeping fall chill.

Go-to cream of anything soups are always delicious–there is nothing heartier or tastier. But you can make them just as bowl-licking delicious without the heavy, not-so-healthy ingredients.

Mushroom Soup

Ingredients

2 tablespoons olive oil
1 medium sweet onion, chopped
1/8 teaspoon ground nutmeg
4 cups reduced-sodium chicken broth
1/3 cup rolled oats
10 oz of mushrooms
Salt and ground pepper to taste
Parsley for garnish

Directions

Cut half the mushrooms into slices and chop the remainder.

In a large saucepan, heat olive oil over medium-low heat. Add sliced mushrooms and saute until golden.

In another saucepan, heat olive oil over medium-low heat. Add onion, and cook until translucent and soft. About 5 minutes. Add nutmeg. Cook for another 30 seconds.

Stir in broth, 1 1/2 cups water, oats, and remaining chopped mushrooms. Season with salt and pepper. Bring to a boil and reduce heat.

Simmer until mushrooms are tender, about 5 minutes.

Puree soup in batches, filling blender halfway. Return to pan.

Season with salt and pepper. Add golden sliced mushrooms.

Garnish with parsley.

The same recipe can be adjusted if you want to make broccoli soup.

Directions

Separate the broccoli florets and cut into 1/2-inch tops.

In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until translucent and soft, about 5 minutes. Add nutmeg. Cook for another 30 seconds.

Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil and reduce heat.

Simmer until broccoli is tender, 5 to 10 minutes.

Puree soup in batches, filling blender halfway. Return to pan.

Season with salt and pepper.

 

-Arianna Schioldager