Mushroom Potato Soup..Mushroom Makeover Week 3

March 2014

(I participated in "The 30 Day Mushroom Makeover Challenge" a campaign on behalf of mamavation for I received compensation as a thank you for participating) 

This week was a little bumpy for me. Some of my later in pregnancy issues I have every time started manifesting themselves (exhaustion, pinched nerve, and shifting hips due to shallow hip sockets) which made working out harder. However I made the commitments that even if I had to do a shorter modified workout I would still do it every day. This commitment became harder when later this week I caught a cold from my kiddos, but I stuck with it. I feel better when I take the time to take care of my body. Our personal trainer Mark Segedie has given me a great workout plan for healthy living. The key to losing weight or getting into shape is not temporary work out plan or diet. Rather if lasting change is what you desire then a lifestyle change is what is needed. I think with very little modification I could adopt this work out routine for my new life. Yes at time like now when I am very pregnant and have a cold I will need to modify what I do, but the key is to stick with it.

Also this week our Nutritionist Corinne challenged everyone taking the 30 Mushroom Makeover Challenge to watch our inner dialogue. That’s right, since our thoughts determine our reality it is important to watch our inner dialogue. This is a major key to any life change especially nutritionally. It hasn’t always been easy. Earlier this week I was at a family get together with a lot of my husband’s family and I found myself slipping into the hated practice of inwardly comparing myself with those around me and finding myself wanting. I got depressed and wanted to just eat. Thankfully I snapped myself out of this and reaffirmed that for 6 ½ months pregnant I looked great! That I was healthy and so was my baby. 

For my Mushroom Makeover meals this week I found some of my inspiration from the Mushroom Councils Website: I also as usual converted some of my favorite meals to incorporate mushrooms. All of the meals were tasty and very satisfying. This was especially true with the soups I made while sick. I am amazed at how flavorful and blendable they are within my meals. Without fail the mushrooms have worked perfectly and even added to each meal I have tried them in. 

As per requests from my followers the recipe I will include this week will be for the Mushroom Potato Soup.

Easy Potato Soup is an old family recipe I always make along with chicken noodle soup when sick. You can find the original recipe HERE. This time however I took the challenge to add mushrooms and I loved it this way too. 


4 - 5 medium potatoes, diced (I prefer Red potatoes)

1 onion, diced 

1 stick butter

2/3 Cup chopped baby bella mushrooms





Cover potatoes with water and bring to a boil, lower heat and simmer until tender. Saute onion and mushroom in butter, until onions are translucent. Combine onions and mushrooms with potatoes. Add milk to desired consistency. Salt and pepper to taste. 

Mushroom Chicken Noodle Soup

This soup is easy to make and a real crowd pleaser. I combined chopped chicken, mushrooms, carrots, celery, onion in a pot with water and chicken billion. I let this slowly simmer and cook till the chicken was cooked and the vegetables softened. Then I added the noodles. (I usually use egg noodles but this time to make it fun for my sick kids I used shell noodles.) and then added salt, pepper, and Cinnamon. (Yep cinnamon in my chicken soup is my secret family ingredient that totally makes it pop!). As soon as the noodles were cooked the soup was ready to go. 

Mushroom Pan Friend Rice

Pan friend rice is another favorite in my family. While cooking rice in a pot, I sautéed yellow and green onions and mushrooms in a bit of coconut oil (on high). Once the yellow onions were transparent I moved the onions and mushrooms away from the middle and added 2-3 eggs to the middle. Stir regularly till the eggs are cooked then mix with the mushrooms and onions. Add cooked (hot) rice and soy sauce (about 2-3 tbl) and mix completely and serve. 

Sautéed Mushrooms and Cheese over Breaded Chicken

Monday was a day for leftovers. So I grabbed some homemade Italian breaded chicken from the freezer and heated it up then topped it with mushrooms sautéed in coconut oil and shredded mozzarella Cheese. I served that up with left over rice I reheated and topped with onions and red bell peppers that I cooked in a bit of water and seasonings.  This was an easy yummy meal that was a big hit with everyone. 

Well, I have one more week to go for the 30 Day mushroom makeover challenge. I can’t say I have lost weight. What with being 6 ½ months pregnant I am not suppose to. However (other than this head cold I got from the kids) I am healthier then I have been in a long time. Actually this is my best pregnancy yet! 


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