Easy Creamy Mushroom Soup

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This is an iconic soup that you really don’t think would be so simple and yet so yummy to make at home. A similar recipe would be my Parmesan Chicken Wild Rice Soup which is loaded with mushrooms. I always struggle to make something different and interesting using my mushrooms. Its a vegetable (but really a fungi) that has so many nutrients that you would have to be crazy no to eat them all the time.

When I first made this for my family, the first thing they said when they tasted it was: When are you making this again? Sold. I’ve tried it with heavy cream and without. Both are equally delicious and velvety smooth. The secret is of course to puree a portion of it so that you obtain the smooth and creamy texture. Another soup you will enjoy is my Anti Inflammatory Chicken Cauliflower Soup.

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Creamy Mushroom Soup

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5 from 49 votes

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

This creamy mushroom soup is the ultimate comfort food made simple and delicious without any heavy cream. Just blending the mushrooms will create the velvety texture!

Equipment

• mini food processor

Ingredients 

US CustomaryMetric

• 3 tbs olive oil
• 3 tbs butter
• 1 large onion, chopped (2 cups)
• 4 cloves garlic, minced
• 24 oz mushrooms, cleaned + sliced 1/2 inch thick
• salt and pepper to taste
• 1-2 pinch of cayenne pepper (optional)
• 1/4 cup flour
• 1/4 cup dry white wine
• 4 cups low sodium vegetable broth (or chicken broth)
• 1 tbs low sodium soy sauce
• 1 tbs fresh thyme

Instructions

• To one large pot, add your olive oil and butter and melt on medium heat. Then add in the onion and saute for 5 minutes. Stir in the garlic for 30 seconds. Add in the mushrooms, salt and pepper to taste (and cayenne if using). Stir it all to saute for 10 minutes.
• Next, sprinkle on the flour and stir to coat all. Pour in the wine and mix to combine and deglaze the pot if needed. Pour in the broth, soy sauce and thyme and bring to a boil. Lower the heat to low and simmer COVERED, for 20 minutes, stirring occasionally.
• Transfer about 2 cups of the soup to a mini food processor or blender to puree. Add it back into the pot and mix to combine.

Notes

If you’re looking for a more traditional Cream of Mushroom Soup recipe, I would add in the 1/2 to 1 cup heavy cream. This is a healthier dairy free version that is yummy and just as good in my opinion. 

Most any mushrooms work here but I used WHITE BUTTON MUSHROOMS.

I used low sodium chicken broth in my soup.

If you’re looking for a Gluten Free option: simply sub in gluten free flour or make a slurry with some tapioca starch or corn starch or arrowroot powder.

Nutrition

Calories: 217kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 672mg | Fiber: 4g | Sugar: 7g | Vitamin A: 207IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg

Author: Stella Drivas