My version of Healthy Mushroom Soup with no dairy added is rich, loaded with meaty Portabella mushrooms, and has a deep flavor that’s amazing. If you’re a mushroom lover, then this is the soup for you!
This hearty soup is extra delicious when served with Zucchini Cheese Quick Bread and Couscous Salad.
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5-Star Reader Comment
This recipe produces an awesome soup with intense flavor. I love that it’s not a “cream of” soup. Very low in calories.
Gabi
I really, really like a bowl of good mushroom soup. Unfortunately, most recipes call for heavy cream, half & half, and other awesome ingredients that I LOVE but have been trying to reduce or at least pay careful attention to.
Now, I am just tickled because I think I’ve hit on something just right. This mushroom soup recipe is rich with that meaty taste of portabella mushrooms and is seasoned perfectly. It’s a broth-based soup like my Garden Vegetable Soup, that is easy to make in just one pot! I like to top a warm bowl full of scallions and a pinch of fresh time. It’s so good, and you’ll never miss the dairy!
Mushroom Soup Without Dairy Ingredients
- Butter: Olive oil can also be used.
- Vegetable Base: You’ll need minced garlic and then carrots, onion, and celery to make up the mirapox.
- Portabella Mushrooms: White button mushrooms, Cremini Mushrooms, or Baby Bella Mushrooms can also be used.
- Vegetable Broth and Beef Stock: Chicken stock can be used as well in place of vegetable broth. You can opt for a low-sodium or homemade beef stock. This will ensure a healthier soup and allow you to control the salt content. If you’re vegetarian or vegan, you can swap out the beef stock for a vegetable or mushroom stock.
- Worcestershire sauce: Swap out with soy sauce if desired.
- Spices & Herbs: You’ll need red pepper flakes, salt, black pepper, and dried thyme. Dried herbs like rosemary, basil, and oregano can be substituted for thyme.
How To Clean Mushrooms
Mushrooms absorb water, so you want to clean them without soaking or rinsing carefully. All you need is a damp paper towel to wipe over each mushroom, removing all the dirt. That’s it!
How To Make Easy Dairy-Free Mushroom Soup
- Saute the onion, carrots, and celery in butter until translucent.
- Add garlic, mushrooms, and thyme, and cook for just 5 minutes.
- Stir in the stocks, Worcestershire sauce, red pepper flakes, salt, and pepper. Taste and adjust salt and pepper as desired.
- Simmer on low for 30 minutes, taste, and adjust once more. Then enjoy!
Donya’s Success Tips
- Season Gradually: After blending, taste your soup. Add seasonings gradually, stirring well after each addition to achieve the desired flavor without over-salting.
- Stir Regularly: As your soup simmers, stir it occasionally. This prevents the ingredients from sticking to the bottom and ensures even cooking and a beautiful texture.
- Boil Gently: Once you’ve added your beef stock, bring the mixture to a gentle boil. Don’t let it boil too vigorously, which can overcook the mushrooms and diminish their natural flavors.
Commonly Asked Questions
White button mushrooms are a common choice, you can use a variety of mushrooms like cremini, shiitake, or oyster mushrooms to enhance the flavor.
Yes, you sure can. Be sure to cool it completely and store it in an airtight container. You can freeze it for up to 3 months.
You can thicken mushroom soup without using all purpose flour by blending 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Whisk it into the soup until you get the thickness that you want.
To store any of the leftover soup, put it in an airtight container and keep it in the refrigerator. I’ve found that one of the best ways to store this soup is in mason jars. The mushroom soup will keep in the fridge for 4-5 days.
What To Serve With Healthy Mushroom Soup
Soup can be paired with anything from toasty bread to a fresh salad. I like to serve this mushroom soup with a side of Quinoa, Spinach Strawberry Salad, and Garlic Knots for a dinner everyone always gobbles up!
More Delicious Soup Recipes To Make
If you tried this Healthy Mushroom Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrot
- ¼ 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, and red pepper flakes. Season with salt and pepper.
- Reduce to low and simmer for 30 minutes.
- Taste and check for seasonings, then serve.
Nutrition
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Absolutely the easiest and best dairy-free mushroom soup recipe I’ve made! Creamy soups leave me feeling bloated and stuffed. This combination of broths hits the spot. Love this soup.
I’m so glad you enjoyed this recipe! Thanks for leaving such a great review. ~Donya
Forgot rating
Excellent soup, I added pressed ginger and lentals
That sounds amazing! ~Donya
This was really good! I made short work by using the food processor to chop the veggies.
I added 2 capfuls of white wine vinegar to the carrots and celery to deglaze the pan and speed up cooking time (cooked the bella’s separately)
I went easy on the thyme, heavy on the garlic, easy on the Worcestershire (a dash) and subbed 2 tb of tamari.
This soup was delicious, nutritious and just what I needed.
I made a double batch and froze the leftovers to use as a base for future sauces and soups.
Thank you for sharing!
I’m glad you were able to make it your own! Thank you for cooking with me! ~Donya
I have not made this yet, as I just used my last mushrooms making your “One Pot Mushroom Rice”, which is very flavorful . I used Ben’s Original long grain and wild rice. Can’t wait to try this. Thank you.
This mushroom soup recipe is fantastic. I have made it twice in the last week. We love that it’s broth based rather than creamy, and that it’s loaded with vegetables. I actually use beef bone broth vs. regular beef stock for extra protein and flavor. Thanks for the recipe.
Thanks, Allison. I’m so glad you’ve enjoyed this recipe. It’s one of my favorites, too.
~Donya
LOVE IT! There is nothing to not love about this wonderful mushroom soup! I was looking for a good use of a bag of shiitake mushrooms from the local organic garden, and this recipe was perfect. I loosely followed the ingredient quantities but stayed true to every one. I backed off the Worcestershire a bit and will leave it out altogether next time. I deglazed the veg with a cup of white wine and think that added a nice zing. Barley would be great to add to this to make it stretch and even heartier. Thank you for the great recipe.
You are so welcome, Kay! Glad you are here and cooking with me.
~Donya
This was an awesome tasting and easy recipe. We added extra dried field mushrooms to boost the flavour. I was divine! Thank you.
Finally, I made a soup off the Internet that I like. For a light soup this had great taste.
I love this as a base. I subbed out the carrots for jalapeno peppers. I also pan fried some bite sized pieces of skirt steak with the butter, onion, celery, and peppers. I used homemade chicken stock from some wings and chicken legs we had from during the previous week. I actually removed all the mushroom stems and used them in the stock so the mushrooms in the soup are only the caps. Lastly, I deglazed the pot the steak and veggies were pan fried in with Xiaoxing wine.
Delicious!