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This healthier version of 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!
I really, really like a bowl of 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.
Now, I am just tickled because I think I’ve hit on something just right. This mushroom soup is rich with that meaty taste from portabella mushrooms and is seasoned perfectly. It’s a broth-based soup that is easy to make in just one pot, too! I like to top a warm bowl full with some scallions, and a pinch of fresh time. It’s so good, and you’ll never miss the dairy!
Ingredients for Mushroom Soup
- Butter – for sautéing the vegetables.
- Onion and garlic – the aromatics for a boost of flavor.
- Carrots and celery – to give a depth of flavor to the soup.
- Portabella mushrooms – the star of the show!
- Vegetable and beef stock – what makes the soup, and the combination of the two brings just the right balance in flavor.
- Worcestershire sauce – this adds a deep savoriness to the soup.
- Thyme, red pepper flakes, salt and pepper – seasonings.
People Often Ask…
I think that portabella mushrooms are the best. They have a meatier texture and hold up beautifully in the soup. You could substitute Crimini or Shiitake as well. I would shy away from white button mushrooms since you are looking for a rich, deep flavor from the mushrooms.
How To Clean Mushrooms
Mushrooms absorb water, so you want to carefully clean them without soaking or rinsing. All you need is a damp paper towel to wipe over each mushroom, removing all the dirt. That’s it!
With this homemade soup, you are not sacrificing anything by leaving out the dairy. Actually, I think you’re gaining a lot. It’s a guilt-free soup that’s low-fat and loaded with flavor and texture. I’m all about that!
How To Store Healthy Mushroom Soup
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.
More Delicious Soup Recipes To Make
- Amazing Roasted Cabbage Soup
- Chicken and Cheese Tortellini 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.
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, red pepper flakes.
- Season with salt and pepper.
- Reduce to low and simmer for 30 minutes.
- Taste and check for seasonings.
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Delicious. Made with bone broth. So rich and not creamy
Thanks, Lynn! And I appreciate the terrific rating.
~Donya
Pretty yummy and id say rather healthy.
Going to make this. It is just the mushroom soup recipe I have been looking for.
Awesome!! And…thank you for the outstanding rating.
~Donya
Can leftovers (if there are any!) be frozen?
Sure. And thanks for the great rating.
~Donya
Great recipe! I made it with celery flakes since I had no fresh celery in the fridge, and added some fresh bell peppers, sliced thin. It was delicious! I added some homemade garlic croutons on top and it was nice, filling meal on a gloomy, cold day.
P.S. I noticed how attentive you are to your comments and you seem like a genuinely kind person! Thank you for being your sweet self!
Awesome! Thanks for the terrific rating.
~Donya
I adapted your recipe to what I had on hand. I didn’t have celery so I used green peppers. Instead of thyme I used dill and marjoram. Used chicken broth in place of vegetable/beef broth. It was quite good and not so heavy as the creamy versions. Thank you!
You are welcome! Thanks for the terrific rating.
~Donya
This looks great! Could it be made in a crockpot, and if so, how long would you recommend cooking it for?
I’ve never made it in the crock pot but you could give it a try. Let me know how it turns out.
~Donya
I’ve made this recipe a few times — today I added orzo and truffle oil, which was a huge hit. of course it’s a little less healthy with those 2 things added but super tasty nonetheless. I also made it with mushroom bouillon cubes instead of beef broth so the vegetarians in my family could have some. thank you for posting this recipe!! I love mushroom soup but creamy soups aren’t my favorite so this one is perfect
Thanks so much for the great comment and the terrific rating!
~Donya
We followed the recipe exactly for this soup and wow, is it ever delicious. It has such a deep, rich mushroom flavor, flavorful broth and an excellent texture. You can definitely make this soup without any “tweaks” or diversions. It’s a great recipe and will definitely make again.
This is fantastic! Thanks for sharing and for the terrific rating.
~Donya
I had some high school friends over for a soup and bread night. I made two cream based soups and your healthy mushroom soup. EVERYONE loved the mushroom soup. I increased the ingredients to use a combination of dried mushrooms and the liquid they soaked in as part of the recipe. This was really good and I will make it again. Thank you.
Thank you for the terrific rating!
Delicious!! Thank you!!
~Sandy &Thalia MK
Thank you for the outstanding rating!
~Donya
I don’t have beef stock, can I substitute it with chicken stock. I have lots of that. I do have the vegetable stock on hand. I’ve only made creamy mushroom soup and I’m dying to try your recipe. Thank you in advance.
Hey there Lori!
Thank you so much for your interest in this recipe, I think you’re really going to love this soup, it’s perfect to serve this time of year! You can totally use chicken stock if that’s what you have on hand, it doesn’t make that big of a difference in the flavor. I hope this is helpful, please let me know how everything turns out, I’d love to hear what you think!
~Donya
Hi! New to cooking and still practicing. Should I use fresh thyme or the thyme from the spice rack? Also, I live alone so I was wondering if I should buy an entire stock of celery or if there was a spice I could use to bring that flavor? Just don’t want to be wasteful. Thanks!
Hey there Olivia!
Thank you so much for reaching out, I am so glad to hear that you’re getting into cooking, these are terrific questions! Whether or not you use fresh or dried thyme is really up to you, fresh thyme tends to give the soup a deeper flavor, where dried thyme renders a more subtle flavor but you can definitely still taste the herb. The same thing is true of celery, fresh diced celery gives a richer flavor to the broth, but if you want to use celery salt and omit the sea salt from the recipe, that will absolutely work as well. I recommend making batches of the soup with each ingredient and then seeing which one you like the best, it’s really all about personal preference and what easiest for you! Thank you so much for your interest in this recipe, I really hope you enjoy, let me know how everything turns out!
~Donya
Thanks!
I made this mushroom soup recipe tonight and it was delicious! So much better without the cream 🙌🏻 Thank you!
Hey there Clarissa!
Yayyyy! I am so happy to hear you enjoyed this recipe, I completely agree with you that it’s better without cream, you get deeper flavors in my opinion. Thank you so much for your kind words of support and this wonderful rating, it warms my heart! If you ever have any questions about a recipe, please don’t hesitate to ask!
~Donya
This looks awesome. Has anyone tried caramelizing the onion instead of translucent?
I made this recipe to have for a snowy day lunch and it was yummy! I used organic Brown Mushrooms vs the portabella because that is what I had. I can’t wait to try it with the portabella mushrooms when I can get to the grocery store. I served it with your Quick and Easy Beer Bread.
My only suggestion (that has nothing to do with your actual receipe) is regarding printing. I was able to print the recipes easily and it does show your name, but there is no logo for A Souther Soul on it, nor the date. I like to reference where I got the original recipe (to give credit where it is due) so I just wrote it in.
Why can I not print a recipe with all of the directions included? I wanted to print this recipe but some of the directions where skipped. I need to print the recipe since my computer is not in the kitchen. There is no sense in my coming back to this site since you do not seem to want me to use your recipe.
James.
I’m not sure what the issue is. I just tested the print option in the recipe card and it works like it’s supposed to. I also had another reader test it and she had success as well. Here’s the process:
1. scroll to the recipe card
2. click on the PRINT option
3. a page will open with the recipe and full instructions.
4. CLICK PRINT and the page will print.
Have a nice day,
~Donya
I have similar opinion as other subscriber about not liking soups with cream in it. I am going to store shortly to buy ingredients to make Mushroom Soup. I have a very strong feeling I will love it. Also going to try your Cabbage soup. Years ago a restaurant made a lettuce soup that I was never able to get recipe for. I think your recipe may be a close i not exact duplicate of the taste. It was delicious. I will update with my response. Going to search your site for other soups without cream. Thank you so much for sharing. Best regards…
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.
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
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
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
scallions on top were listed in the description
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
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.
Could I substitute bone broth for the beef stock? What I have on hand now. Thanks!
Hey Liz!
You sure can. That would be a delish sub. Let me know how the recipe turns out.
~Donya