Embrace the lovely flavors of fall with this healthy mushroom soup. A creamy and delicious soup that you can make in only 30 minutes!
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Mushroom soup is a fall favorite for lunch, dinners, or even to serve as a satiating appetizer. In addition to being really tasty, this soup is also dairy free, and really easy to make with your favorite mushrooms.
If you enjoy vegetable soup recipes, you should check out my favorite Tuscan bean soup, minty pea soup or spicy red lentil soup.
Ingredients
To make this amazing soup, you will need mushrooms, oat milk (or cow’s milk), onion, garlic, vegetable broth (or water + vegetable buillon), olive oil, dried parsley, dried rosemary, dried thyme, salt and pepper.
You can absolutely change the seasoning to fit your preferences. Make sure to check out more variations of the soup below!
Instructions
Slice the mushrooms, dice the onion and grate or finely chop the garlic.
First, start by sautéing the mushrooms. Heat up about 1 tablespoon on olive oil in a pot on medium to high heat. Add part of the mushrooms; enough to cover the bottom of the pot, but not so many that they stack on top of each other.
Allow the mushrooms to sauté for a few minutes, turning them occasionally. They will develop a golden hue, and shrink significantly. Remove the mushrooms, set them aside, and repeat the process until all the mushrooms are sauteed. Add some olive oil when needed to prevent the mushrooms from sticking to the pot.
Add the onions to the now empty pot. Sauté for a few minutes until it’s soft and translucent. Then, add the garlic and sauté for another minute.
Add the cooked mushrooms, all the seasoning, oat milk and vegetable broth. Cover the pot with a lid, and leave the soup to simmer on medium heat for about 10-15 minutes.
In a small bowl, combine the cornstarch and cold water, and stir until you have a thin paste, called a cornstarch slurry. Add this to the soup, and leave the soup to simmer for another 5 minutes. This will allow the soup to thicken up.
If you prefer a thick and creamy soup, you can use an immersion blender to blend the soup as smooth as you like. I like to blend about half of the soup, and leave half the mushrooms whole for some extra bite.
Mushrooms
You can use any mushrooms in this soup! I often use chestnut mushrooms, portabello mushrooms or white button mushrooms, but you can also use wild foraged mushrooms, such as chanterelles.
Choose the types of mushrooms you have available, or use a variety for a more interesting flavor.
Top tips
Here is all of my best advice to make sure that you succeed with making the perfect healthy mushroom soup:
- Sautéing the mushrooms before adding the liquid to the pot is key. This will help the mushrooms get softer, and give them much more flavor.
- To make the soup deliciously creamy, we use unsweetened oat milk. You can also use cow’s milk, or any other creamy type of milk that you enjoy.
- You can keep all the mushroom slices whole, blend the soup completely smooth, or make it partially blended with some tasty chunks. Your choice!
Serving suggestions
So how do you serve a tasty, dairy free mushroom soup?
You can serve it as an appetizer, or as a main course for lunch or dinner. Soups are often served as they are, but I like to keep some crusty or toasted bread on the side for dipping purposes. Garlic bread is also an excellent choice!
Variations
I love to change up recipes, and make it suit exactly with what I’m craving, or which produce I have available around my house. Here are some great variations of this soup that you could try:
- Add chunks of other vegetables for a more hearty and filling soup.
- Add some meatballs or shredded chicken.
- Try using other herbs, or adding chopped fresh herbs such as thyme, oregano or parsley,
- Pureed or mashed black beans will make the soup more filling and rich in protein.
- Make a Thai style version by using coconut milk, curry paste and fresh chili.
Leftovers
This mushroom soup is one of those dishes that taste even better the next day. The flavors get the opportunity to really flourish, and the result is a really rich, delicious meal.
Storage: You can store leftover mushroom soup in airtight containers in a refrigerator for up to 3 days.
Freezing: This soup is also perfect for freezing! Store it in freezer safe container for up to 1 year, and thaw it in the refrigerator overnight before use.
Reheating: Mushroom soup is definitely best served warm. Reheat it in a microwave for a few minutes, or in a pot on the stove top until it’s hot throughout.
Batch cooking: Since these leftovers keep so well, the recipe is well suited for batch cooking. If you have a surplus of mushrooms, you can make a large amount and freeze it down in portion sizes for easy meals later on.
Frequently asked questions
You can make mushroom soup with your favorite mushrooms. Button mushrooms or chestnut mushrooms are commonly used.
To make cream of mushroom soup, you want to make any mushroom soup, and blend it smooth with an immersion blender.
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy! Follow Hint of Healthy on Instagram, Facebook or Pinterest for more healthy recipes.
Recipe
Healthy Mushroom Soup
Equipment
Ingredients
- 3 lbs mushrooms (1.5 kg)
- 2 cup oat milk (500 ml)
- 2 cup vegetable stock 500 ml)
- 1 onion
- 4 garlic cloves
- 7 tablespoon olive oil
- 2 teaspoon parsley
- 2 teaspoon rosemary
- 2 teaspoon dried thyme
- salt and pepper (to taste)
Cornstarch slurry
- 2 tablespoons cornstarch (UK: cornflour)
- 2 tablespoons cold water
Instructions
- Slice the mushrooms, dice the onion and grate or finely chop the garlic.
- First, start by sautéing the mushrooms. Heat up about 1 tablespoon on olive oil in a pot on medium to high heat. Add part of the mushrooms; enough to cover the bottom of the pot, but not so many that they stack on top of each other.
- Allow the mushrooms to sauté for a few minutes, turning them occasionally. They will develop a golden hue, and shrink significantly. Remove the mushrooms, set them aside, and repeat the process until all the mushrooms are sauteed. Add some olive oil when needed to prevent the mushrooms from sticking to the pot.
- Add the onions to the now empty pot. Sauté for a few minutes until it’s soft and translucent. Then, add the garlic and sauté for another minute.
- Add the cooked mushrooms, all the seasoning, oat milk and vegetable broth. Cover the pot with a lid, and leave the soup to simmer on medium heat for about 10-15 minutes.
- In a small bowl, combine the cornstarch and cold water, and stir until you have a thin paste, called a cornstarch slurry. Add this to the soup, and leave the soup to simmer for another 5 minutes. This will allow the soup to thicken up.
- If you prefer a thick and creamy soup, you can use an immersion blender to blend the soup as smooth as you like. I like to blend about half of the soup, and leave half the mushrooms whole for some extra bite.
Notes
- Sautéing the mushrooms before adding the liquid to the pot is key. This will help the mushrooms get softer, and give them much more flavor.
- To make the soup deliciously creamy, we use unsweetened oat milk. You can also use cow’s milk, or any other creamy type of milk that you enjoy.
- You can keep all the mushroom slices whole, blend the soup completely smooth, or make it partially blended with some tasty chunks. Your choice!
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