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Home Ā» Blog Ā» Recipes Ā» Side Dish

Healthy Mushroom Soup

Donya Mullins 37 Comments This post may contain affiliate links.

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This post may contain affiliate links.

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!

Homemade mushroom soup, with no dairy added is rich and loaded with meaty Portabella mushrooms floating to the top, all cooked in a grey stock pot.
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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!

Mise en Place for the recipe is placed out on the counter in separate bowls. Sliced portabella mushroom, thinly cut carrots and celery, minced garlic, seasonings, and stock are all placed on the white counter for the cook's convenience.

Ingredients for Mushroom Soup

  • Butter – for sautĆ©ing 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.
In a large grey stock pot, carrots, onion, celery, and sliced mushrooms are sautƩing with the stock and other ingredients close at hand for the next step.

People Often Ask…

What’s The Best Type Of Mushroom To Use For Mushroom Soup?


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.

After the veggies have been properly sauteed, warm, rich stock is poured in, filling the grey stock pot half way. Sprinkled on top of this beautiful soup are several seasonings including salt, pepper, and thyme.

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!

In the grey stock pot sits a delicious mushroom soup that is ready to serve, with tender vegetables and a flavorful broth, topped with three sprigs of fresh thyme.

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.

Delicious, healthy mushroom soup served in a white bowl with the stock pot sitting behind it. Topped with fresh thyme sprigs and green onions, this soup is ready to be served.

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.

Homemde mushroom soup in a gray stock pot.
5 from 6 votes

Mushroom Soup

Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Author: Donya Mullins
Print Pin Rate
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!

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.
Homemde mushroom soup in a gray stock pot.
Did you make my Mushroom Soup?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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Mushroom Soup 2 images for Pinterest.

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Hey, there! I’m Donya and welcome to A Southern Soul. I love to cook and entertain with easy to make recipes and simple ideas that make people feel special. Read More

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    Recipe Rating




  1. Kim

    January 25, 2023 at 3:31 pm

    This looks great! Could it be made in a crockpot, and if so, how long would you recommend cooking it for?

    Reply
    • Donya Mullins

      January 26, 2023 at 1:39 pm

      I’ve never made it in the crock pot but you could give it a try. Let me know how it turns out.
      ~Donya

      Reply
  2. SC

    January 12, 2023 at 1:22 pm

    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

    Reply
    • Donya Mullins

      January 13, 2023 at 1:48 pm

      Thanks so much for the great comment and the terrific rating!
      ~Donya

      Reply
  3. Jess

    January 1, 2023 at 7:35 pm

    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 ā€œtweaksā€ or diversions. It’s a great recipe and will definitely make again.

    Reply
    • Donya Mullins

      January 3, 2023 at 12:27 pm

      This is fantastic! Thanks for sharing and for the terrific rating.
      ~Donya

      Reply
  4. Southern High Lisa

    December 30, 2022 at 1:16 pm

    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.

    Reply
    • Donya Mullins

      December 30, 2022 at 3:59 pm

      Thank you for the terrific rating!

      Reply
  5. SANDY

    December 24, 2022 at 5:44 pm

    Delicious!! Thank you!!
    ~Sandy &Thalia MK

    Reply
    • Donya Mullins

      December 26, 2022 at 11:14 am

      Thank you for the outstanding rating!
      ~Donya

      Reply
  6. LoriB

    October 23, 2022 at 10:17 am

    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.

    Reply
    • Donya

      October 24, 2022 at 8:40 am

      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

      Reply
  7. Olivia

    May 18, 2022 at 10:04 pm

    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!

    Reply
    • Donya

      May 19, 2022 at 8:14 am

      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

      Reply
      • Olivia

        May 20, 2022 at 6:33 pm

        Thanks!

        Reply
  8. Clarissa

    February 8, 2022 at 6:44 am

    I made this mushroom soup recipe tonight and it was delicious! So much better without the cream šŸ™ŒšŸ» Thank you!

    Reply
    • Donya

      February 8, 2022 at 8:59 am

      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

      Reply
  9. Shannon

    February 17, 2021 at 11:53 pm

    This looks awesome. Has anyone tried caramelizing the onion instead of translucent?

    Reply
  10. Persnickety Lee

    February 5, 2021 at 10:16 am

    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.

    Reply
  11. James Callear

    January 5, 2021 at 11:18 pm

    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.

    Reply
    • Donya

      January 6, 2021 at 10:04 am

      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

      Reply
  12. Deb S

    September 13, 2020 at 11:31 am

    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…

    Reply
  13. Bryan

    November 14, 2019 at 8:35 pm

    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.

    Reply
  14. Kathleen

    November 13, 2019 at 10:08 pm

    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.

    Reply
    • Donya

      November 13, 2019 at 10:13 pm

      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

      Reply
  15. SaRah

    March 4, 2019 at 2:06 am

    Made this today, as is. It was wonderful. Thank you for sharing.

    Reply
    • Donya

      March 6, 2019 at 2:37 pm

      You are so welcome, SaRah! I am happy that you liked it.
      Have a great day,
      ~Donya

      Reply
  16. Jane

    January 8, 2019 at 1:11 am

    Is that green onion floating around? Did not see it listed in the ingredients. Soup looks delicious!

    Reply
    • Donya

      January 8, 2019 at 2:28 pm

      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

      Reply
    • Rosemary

      July 10, 2022 at 12:36 pm

      scallions on top were listed in the description

      Reply
  17. gina

    February 12, 2018 at 1:00 am

    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!

    Reply
    • Donya

      February 17, 2018 at 4:02 pm

      WOW, Gina, this sounds delicious. It’s always fun to start with a recipe then add your own touch.
      XO,
      ~Donya

      Reply
  18. The Happy Whisk

    February 26, 2013 at 8:40 pm

    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.

    Reply
    • Donya Mullins

      February 26, 2013 at 9:08 pm

      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!!

      Reply
    • The Happy Whisk

      February 26, 2013 at 9:26 pm

      Agreed, it is all better with soup.

      Reply
    • Liz

      September 13, 2021 at 2:03 pm

      Could I substitute bone broth for the beef stock? What I have on hand now. Thanks!

      Reply
      • Donya

        September 13, 2021 at 2:18 pm

        Hey Liz!
        You sure can. That would be a delish sub. Let me know how the recipe turns out.
        ~Donya

        Reply

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Meet A Southern Soul

Hey, there! I’m Donya and welcome to A Southern Soul. I love to cook and entertain with easy to make recipes and simple ideas that make people feel special. Read More

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