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
How I Finally Got Mushroom Soup Just Right
I really, really love mushroom soup. The thing is that so many recipes start with heavy cream or half-and-half, and while I adore those ingredients, I wanted something that felt just as comforting without the dairy. After a few rounds of testing (and plenty of taste-testing at my kitchen counter), I finally landed on this version — and it’s become a keeper.
The trick is layering flavor: sautéing the vegetables just long enough to caramelize, then simmering everything low and slow in a blend of vegetable and beef stock. The result is a one-pot soup that’s hearty, wholesome, and full of that deep, meaty mushroom flavor I can’t get enough of. A sprinkle of fresh thyme and scallions on top, and it’s ready to serve. Y’all..you’ll never miss the cream!
Enjoy,
Donya’s Tips and Things To Know
- Season as You Go: Taste after simmering and add more salt or pepper as needed. It’s the best way to build balanced flavor.
- Go Easy on the Boil: A gentle simmer keeps the mushrooms tender and prevents them from getting rubbery.
- Storage Tip: This soup keeps beautifully in the fridge for up to four days and leftovers taste even better the next day.
- Cleaning Mushrooms: Don’t rinse mushrooms under running water — just wipe them clean with a damp paper towel to avoid sogginess.
Need some serving ideas? It’s perfect with Zucchini Cheese Quick Bread and Mediterranean Pasta Salad.
Mushroom Soup Without Dairy Ingredients
- Butter: Olive oil can also be used.
- Vegetable Base: You’ll need minced garlic, as well as 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 broth can also be used as a substitute for 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.
Variations and Ideas to Make This Soup Your Own
- Add Rice or Grains: Stir in cooked wild rice (my fav), brown rice, or even quinoa for extra heartiness. They soak up the broth beautifully and make the soup feel like a full meal.
- Boost the Veggies: Add chopped spinach, kale, or zucchini near the end of cooking for even more nutrition and color.
- Add Protein: Toss in shredded chicken or a can of white beans (make sure to rinse and drain) for extra texture and protein.
How To Make Easy Dairy-Free Mushroom Soup
- Sauté the Vegetables: Melt butter in a large pot ( I use a dutch oven) over medium heat. Add onion, carrots, and celery, cooking until soft and translucent.
- Add Garlic and Mushrooms: Stir in minced garlic, thyme, and mushrooms. Cook for about 5 minutes until the mushrooms begin to release their liquid and deepen in color.
- Build the Broth: Pour in the vegetable and beef stocks, then add Worcestershire sauce, red pepper flakes, salt, and pepper.
- Simmer: Reduce the heat and let the soup simmer for about 30 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls and top with fresh thyme or scallions for a little brightness.
Can I Make This Soup in the Crock Pot?
Yes, you sure can! Making this soup in the crock pot is a great way to let the flavors develop while you go about your day. To do it, sauté the onions, carrots, celery, and mushrooms in a skillet first — this step adds richness and keeps the vegetables from tasting bland. Then, transfer everything to your slow cooker, add the garlic, herbs, broths, and seasonings, and cook on low for 5 to 6 hours or high for about 3 hours. Before serving, give it a good stir and taste to adjust the seasoning.
The soup (it’s gluten-free!) turns out just as hearty and flavorful, and the slow simmer makes your whole kitchen smell amazing.
Craving More? Try These Soup Recipes
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
People Often Ask
White button mushrooms are a common choice; you can use a variety of mushrooms like cremini, shiitake, or oyster mushrooms for added depth of flavor.
Yes — just swap the beef stock for all-vegetable or mushroom broth and use a vegetarian Worcestershire or soy sauce.
If you’d like your soup to be thicker, you’ve got a couple of easy options. Let it simmer uncovered for 10 to 15 extra minutes — that naturally reduces the broth and deepens the flavor. Or, for a creamy texture without dairy, scoop out about one cup of soup, blend it until smooth, then stir it back in. You’ll get a silky, rich consistency while keeping it light and healthy.
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.
To store any leftover soup, place it in an airtight container and refrigerate it. 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
This soup makes a delicious, well-rounded meal on its own, but I love to serve it with something on the side. It’s fantastic with avocado chicken salad for lunch or dinner with air fryer salmon, tarter sauce, and crunchy vinegar slaw.
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!
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
Southern Traditions: Timeless Recipes to Make, Share, and Love!
GET THIS FREE GUIDE: Southern dishes with easy prep and timeless flavor in every bite.
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.
Agreed, it is all better with soup.
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!!
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