Go Back
+ servings

Healthy Mushroom Soup

Embrace the lovely flavors of fall with this healthy mushroom soup. A creamy and delicious soup that you can make in only 30 minutes!
Prep Time5 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: dairy free, mushrooms, nut free, vegan
Servings: 4
Calories: 394kcal
Author: Tonje
Cost: cheap


  • 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


  • 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.


  • 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!
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.


Calories: 394kcal | Carbohydrates: 32g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Sodium: 546mg | Potassium: 1193mg | Fiber: 5g | Sugar: 18g | Vitamin A: 515IU | Vitamin C: 10mg | Calcium: 204mg | Iron: 3mg