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by Stella on
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The ultimate comfort food made simple and delicious without any heavy cream.
@hungryhappens Creamy Mushroom Soup (full recipe is on: HungryHappens.Net)
♬ original sound – Stella Drivas
This is an iconic soup that you really don’t think would be so simple and yet so yummy to make at home. I always struggle to make something different and interesting using my mushrooms. Its a vegetable (but really a fungi) that has so many nutrients that you would have to be crazy no to eat them all the time.
When I first made this for my family, the first thing they said when they tasted it was: When are you making this again? Sold. I’ve tried it with heavy cream and without. Both are equally delicious and velvety smooth. The secret is of course to puree a portion of it so that you obtain the smooth and creamy texture.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Creamy Mushroom Soup
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5 from 39 votes
Servings: 4
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
Equipment
Ingredients
- 3 tbs olive oil
- 3 tbs butter
- 1 large onion, chopped (2 cups)
- 4 cloves garlic, minced
- 24 oz mushrooms, cleaned + sliced 1/2 inch thick
- salt and pepper to taste
- 1-2 pinch of cayenne pepper (optional)
- 1/4 cup all purpose flour
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tbs low sodium soy sauce
- 1 tbs fresh thyme
Instructions
To one large pot, add your olive oil and butter and melt on medium heat. Then add in the onion and saute for 5 minutes. Stir in the garlic for 30 seconds. Add in the mushrooms, salt and pepper to taste (and cayenne if using). Stir it all to saute for 10 minutes.
Next, sprinkle on the flour and stir to coat all. Pour in the wine and mix to combine and deglaze the pot if needed. Pour in the broth, soy sauce and thyme and bring to a boil. Lower the heat to low and simmer COVERED, for 20 minutes, stirring occasionally.
Transfer about 2 cups of the soup to a mini food processor or blender to puree. Add it back into the pot and mix to combine.
Notes
If you’re looking for a more traditional Cream of Mushroom Soup recipe, I would add in the 1/2 to 1 cup heavy cream. This is a healthier dairy free version that is yummy and just as good in my opinion.
Most any mushrooms work here but I used WHITE BUTTON MUSHROOMS.
I used low sodium chicken broth in my soup.
If you’re looking for a Gluten Free option: simply sub in gluten free flour or make a slurry with some tapioca starch or corn starch or arrowroot powder.
Nutrition
Calories: 217kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 672mg | Fiber: 4g | Sugar: 7g | Vitamin A: 207IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg
Author: Stella
- Dairy Free
- Vegan
- Vegetarian
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86 comments
- D
looks delicious!! what would you recommend substituting if I didn’t have wine?
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- Stella
I would just leave it out! Enjoy!
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- Kori
Could I substitute something for the flour because I’m doing low carb?
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- Stella
Hi Kori, I would go with tapioca starch, arrowroot powder or cornstarch as an alternative. The flour helps thicken it up. Make a slurry with one of those and it will work. You can also just omit it and the soup wont be as creamy.
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- Teresa
It is definitely restaurant quality.
Great with buttered garlic bread or a grilled PB&J.- Reply
- Stella
Hi Teresa! Thanks for trying the soup out! And oh yes I agree with some crusty garlic bread – magnificent!
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- Donna Delis
Looks amazing, as all your recipes do! Would almond flour work as a substitute to regular flour?
Thank you!- Reply
- Stella
Hi Donna, I would not use almond flour in this soup recipe as a sub. I would go with a gluten free all purpose flour ORRRR cornstarch, tapioca starch or arrowroot powder and make a slurry and add that into the mushrooms to thicken everything up!
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- Gail Kappotis
I used gluten free oat flour and plant based butter. It was fabulous.
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- Cathy
I used nut flower and after whole cream.. it was delicious
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- Carol
Can I use olive oil instead of butter
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- Gail Kappotis
Just made this. Fabulous. 3 for 3 on your soups. Definitely add the fresh Thyme. I put extra cause I love the combo of the mushrooms and thyme.
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- Stella
Hi Gail, It is a great combination! Thanks for trying the dish out!
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- christina smith
yummy made it tonight…sooo good…
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- Stella
Hi Christina, glad it was enjoyed!
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- Mary
Superb! I used fresh rosemary (since I didn’t have any fresh thyme), and my husband and I both really enjoyed it. I really liked that it didn’t have any dairy and didn’t miss it at all. Thank you so much, Stella!
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- Stella
HI Mary, glad you and the hubs both enjoyed this one! Thank you for the rating!
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- Michelle
Can you use canned or frozen mushrooms?
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- Stella
Hi Michelle, I haven’t tried it like that but it should work!
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- T. R.
Really great and simple but oh so satisfying soup! I added a few herb roasted garlic cloves to the processor the second time I made it for little extra umph. Fantastic recipe!
Thank you Stella!- Reply
- Stella
Glad you enjoyed the soup! We loved it too! THank you so much for taking the time to rate it! Cheers!
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- Georgia Kouri
This was too good and so easy to make. I also added a bit of oyster and fish sauce. Definitely will make it again!!! 😍🔥
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- KG
Outstanding! Absolutely delicious with large pieces mixed with the ground up mushrooms. The absence of the heavy cream is a win and not missed one bit. Creamy without!
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- Stella
Hi! glad you liked the soup! Thanks for trying it!
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- Eric Mortensen
Added a little kritharakia- slightly less healthy, but so good
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- Paula M Hirst
Outstanding — and did not need to add the cream! I love Portabella mushrooms so used them instead of the white. Used Marsala wine – because it is what I had – but it was perfect. I also added less salt but more soy sauce – and a dash of Tom’s Red Hot Sauce instead of red pepper. I put 2 to 3 cups in my blender – and it turned into a perfect thickness for the soup. Served with dollop of sour cream and fresh herbs – but also think cooked bacon pieces on top would be wonderful too. Wonderful deep flavor – not some wimpy soup!!!!!
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- Vera
Great soup!
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- Kristin
Love!
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- nicole
This was the tasty Soup i have ever tried our 7 yea old and 5 year old wanted more !! Thank you for this yummy recipe!
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- Stella
Hi Nicole, thanks so much for trying the soup! Glad the kids liked it so much!
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- Bahareh
Love it!🙏💕
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- Eva
Loved your mushroom recipe. It’s a keeper!
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- Stella
Hi Eva, thanks for trying the reciipes out!!
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- Elizabeth Draper
awesome I have mushrooms and need to get them used .. thanks for sharing 👍🏽 😊
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- Stella
HI Elizabeth, you are going to LOVE this soup!
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- Djames
Can you freeze this soup
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- Stella
yes you can!
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- Sarina
In the video are you peeling the mushrooms?
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- Stella
yes but you dont have to…
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- Caroline
That was simple and delicious! Thank you! I used red wine because it’s what I had open and it was still great.
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- Stella
Hi Caroline, that’s awesome! I’m so glad it was enjoyed and thanks for sharing the feedback!
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- Karen
Just made today. It was an easy recipe. So delicious. Shared with my sister she loved it. This recipe is a keeper!
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- Stella
HI Karen, glad you both enjoyed the soup! Thanks for trying it and the kind rating!
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- S Thompson
Made this tonight. My husband said it was the best soup I’ve ever made. It was so delicious! I’ll definitely be making it again and again. Thank you!
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- Stella
That’s an awesome compliment! Thanks for the kind rating! And I’m glad it was enjoyed!!
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- Julia
a delightful soup and so easy to make. it would really help if you could show the recipes in metric for us Europeans 😀
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- Stella
Hi Julia, my recipes do have the metric option. I’m sorry if I accidentally skipped this one! Will keep an eye on it and thanks for letting me know! Cheers!
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- Lisa
Wow, so delicious ThankYou Stella! It will be a staple in my house.
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- Stella
Hi Lisa, glad you liked the soup! Thakns for the kind rating!
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- Sandra
This was AMAZING
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- Stella
Hi Sandra, thank you for the kind feedback!
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- Sandra
This was AMAZING. Easy to make. Delicious to eat.
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- Stella
Hi Sandra, love to read that! Thanks for trying it!
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- Anonymous
Just made this and it is delicious. I used cremini mushrooms and it tastes great.
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- Stella
Awesome!Glad you liked it!
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- Kassie
Best mushroom soup recipe!! And so easy!! Thank you!
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- Stella
Hi Kassie, Glad you liked it and thanks for the kind review!
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- Pam
Great recipe. I used button, cremini and sh*take mushrooms. I only added about a 1/2 of milk just for a bit more creaminess but I think that is only psychological. Haha- I left some for my adult son and he said he heated it up for breakfast and loved it! Will definitely make this again.
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- Stella
Hi Pam, Glad it was enjoyed by you and your son! Thank you for taking the time to share your feedback here!
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- Christie
Incredible! Thank you-I had fun with a medley of mushrooms.
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- Stella
Hi Christie, thanks for trying the soup and the rating too!
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- Vale
Awesome recipe! I made it this past weekend and it was absolutely delicious!
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- Eileen
Made this last night and it was amazing!!! I used baby portobello mushrooms, so SO GOOD!
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- Bella
Made this and followed the recipe to the letter. It was pretty nice, but I did add the juice of half a lemon and parmesan on top (may sound odd but I love everything acidic). Ate with a toasted baguette and it was delicious
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- Denise
Absolutely loved it. Easy to make. Will never buy another can of mushroom soup. Thanks for the recipe!
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- Sash
loved it so much
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- Susan Lerner
I have made this a few times and we love it! Creamy, delicious, quick and easy!
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- Judy
can this be canned? just me, and as much as it sounds really good, not sure if I can eat it all in one meal. 🤭
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- David Britton
I love all your recipes! When I got to the food processer part I added 1/2 cup cottage cheese to the soup I’d taken out. It was like a cream cheat, but gave it good color and texture. So good! Question: what types of mushrooms would work best (and maybe not work) with this recipe?
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- Celeste
YUM! Thank you Stella for letting me “Love My Life” with your recipes and videos. Keep sharing the LOVE…
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- David Wartman
Loved this recipe…substituted diluted fresh lemon juice for the 1/4c wine, amped up the fresh minced garlic and added a cornstarch slurry to the simmer stage for thickening…loads of flavour and an interesting texture with the partial purée…will definitely make again…
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- Stella
Hi David, Glad you enjoyed the outcome and thanks so much for sharing your take on the dish – super helpful! Cheers!
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- Paula
This is delicious!
If you use stock from concentrate that is all the salt required.
Thank you Stella. I really enjoy your recipes.- Reply
- Stella
HI paula, glad you liked the soup! Thanks for the kind feedback!
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- Lisa L
Hi! Can I make this in the Instant Pot and for how long pressure?
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- edward grundner
This was absolutely delicious of course I made some substitutions due to ingredients on hand, but definitely will make again. Easy prep, made a nice amount for two people. This will be a monthly recipe.
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- Stella
Hi Edward, Yes! Glad you tried it and enjoyed the soup! Thanks for the kind feedback!
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- Edna Reyes
it was awesome & super easy!
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- Stella
Hi Edna, thanks for trying the recipe out!
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- eileen
really good super easy
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- Stella
Hi Eileen, glad you liked the soup!
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- Annie
I’ve just made this today and not only was it easy, it was also very tasty. I added the cayenne pepper and a little cream for some heat and colour. I’m definitely passing this on to my friends.
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- Stella
Hi Annie so glad you tried it and loved it! Thanks for taking the time to come back to review it and sharing with your friends! Much appreciated!!!
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- Dorabelle
Fabulous taste and very easy to make!
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- Stella
HI Dorabelle, thank you for trying it out!
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