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!
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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!