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.
What’s The Best Type Of Mushroom To Use For This 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.
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
If you make this recipe, let me know! You can leave a comment and rate it below. Don’t forget to post a pic and follow me on Instagram.
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.
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