Creamy Mushroom Soup

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Creamy Mushroom Soup

Creamy Mushroom Soup

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Cook Time 30 mins
Total Time 30 mins
Course Soups, Stews & Chilis
Cuisine American
Diet Vegetarian
Servings 4
Calories 175 kcal


  • 1 lb mushrooms
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup milk
  • Salt and pepper to taste


  • Rinse the mushrooms to remove any dirt and pat dry with paper towels. Chop the mushrooms and, if desired, slice a few to use for garnish.
  • In a large stockpot or dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes.
  • Add the mushrooms, thyme, salt, and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if using for garnish).
  • Stir in the second tablespoon of oil, add the flour, and cook, stirring constantly for about 30 seconds to a minute until the flour and liquid forms a thick paste.
  • Add the vegetable broth and bring the mixture to a simmer. Stir to dissolve any remaining flour. Once simmering, reduce the heat to medium-low and add the milk.
  • Simmer uncovered, stirring occasionally, for about 15-20 minutes.
  • Transfer to a blender and blend to a creamy consistency. Once blended, return to the pot.
  • Add the soy sauce and cook for a further minute. Taste and adjust seasoning, as necessary.
  • Spoon the soup into bowls, garnish with the remaining mushrooms, if desired, and serve.


Calories: 175kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 637mgPotassium: 506mgFiber: 2gSugar: 8gVitamin A: 352IUVitamin C: 5mgCalcium: 86mgIron: 1mg
Food Group Vegetables
Keyword Easy
Cooking Method Simmering
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