If you’re a mushroom lover like I am, then this is the soup for you. Try this healthier version of mushroom soup with no dairy added as soon as possible! It’s rich, loaded with meaty Portabella mushrooms, and has a deep flavor that’s amazing.
Rich, comforting mushroom soup that’s made with no cream is just what’s needed today! It’s cold and miserable outside and I’m over it. Since I could potentially work myself into a sour mood, which I refuse to do, I am going to take action! I have so much to be thankful for, several projects that need attacking and a list of recipes to try. So, with a good “talking to” that I gave myself – I went shopping in my fridge and pantry & low and behold… I found all the ingredients for mushroom soup.
I really, really like a good mushroom soup. Unfortunately, most recipes call for cream, half & half and other awesome ingredients that I LOVE but have been trying to reduce, or at least pay careful attention to. Well…today, I am just tickled because I think I’ve hit on something just right. This mushroom soup is rich with that meaty taste that the portabella mushrooms give to any dish. Topped off with some scallions and maybe some crusty bread – there will be no bad attitudes here tonight!
More great soups to enjoy ~
- Amazing Roasted Cabbage Soup
- Corn Chowder
- Slow Cooker Beef and Bean Soup
- Taco Soup
- Southern Style Chicken Stew
- Homemade Tomato Soup
This recipe was originally published in February, 2013.
Mushroom Soup
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrot
- 1/4 cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon thyme
- 3 cups chopped portabella mushrooms
- 2 cups vegetable stock
- 3 cups beef stock
- 2 tablespoons Worcestershire sauce
- Dash of red pepper flakes
- Salt and Pepper to taste
Instructions
- Melt butter in stock pot.
- Add onion, carrot and celery cooking until translucent over medium heat.
- Add minced garlic, mushrooms and thyme.
- Cook for 5 minutes on medium low heat.
- Add stocks, Worcestershire sauce, red pepper flakes.
- Season with salt and pepper.
- Reduce to low and simmer for 30 minutes.
- Taste and check for seasonings.
Items You Might Need For This Recipe
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I love mushroom soup, but I never use dairy. Same with my clam soups and potato corn soups.
No butter either, for ours.
If that's your picture, it looks rich and yummy. Who needs the dairy. Not us.
Thanks – yes, HW, I always use my own pics of what I cook! Rain, rain, go away, but it's all better with this soup. Have a great day!!
Agreed, it is all better with soup.
i tried this today. added a bit of flour before the stock and deglazed with a splash of red wine. added a handful of peas. saw some other recipes with potatos. decided to put a baked potato in the soup bowl, soup on top and all around. delicious. thanks!
WOW, Gina, this sounds delicious. It’s always fun to start with a recipe then add your own touch.
XO,
~Donya
Is that green onion floating around? Did not see it listed in the ingredients. Soup looks delicious!
Yes, Jane. That’s greens onions on the top of the soup. I like a little extra onion flavor when serving up this amazing soup. Hope you enjoy the recipe!
XO,
~Donya
Made this today, as is. It was wonderful. Thank you for sharing.
You are so welcome, SaRah! I am happy that you liked it.
Have a great day,
~Donya
This is our favorite Mushroom soup recipe. We add cooked egg noodles into our bowls, and then top with the soup. My husband prefers as is, but I like a dollop of sour cream.
Kathleen! You have made my day.
I love all the “make it your own” additions. They sound delicious.
I’m tickled you’ve made one of my recipes and like it so much. I’m dancing around my kitchen.
XOXO. Have a wonderful day!
~Donya
I used mushroom broth instead of vegetable stock, added a little flour and cornstarch to just thicken it a bit, 50/50 portobello and Bella mushrooms for a total of 4 cups, a little extra Worcester sauce, port and since I didn’t realize I ran out of red pepper flakes, a dash of ghost pepper flakes instead. Not bad. Thank you for the starter.