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Now this is a bowl of love.  Creamy, delicious, and healthy looooveee, AKA, my Thick & Creamy Healthy Mushroom Soup.  This soup is filled with earthy mushrooms, aeromatic onions, flavorful herb-y oregano, and bright chives.  And it’s made without cream or flour, so it’s lighter and gluten free.  But oh so thick and creamy and scrumptious.  Definitely a bowl of love.

Mushrooms Are Heavenly & Healing!

Mushrooms are a weakness for me.  I can eat them for breakfast, lunch, and dinner.  The aroma of sauteed or roasted mushrooms brings a smile to my face.  The earthy and savory flavors are absolutely everything.

So, the fact that mushrooms are also good for me is just icing on the mushroom!  Mushrooms are have so many benefits that are linked to risk reduction of health conditions, such as cancer and heart disease.  Click here to read more about this. 

Mushrooms are a great source of antioxidants, which work to get rid of free radicals, a type of chemical that can harm a person’s body cells, potentially leading to cancer.   They also contain fiber, potassium and vitamin C, which help with heart health. 

Mushrooms also contain Selenium, which is a mineral not found in most fruits and vegetables.  Selenium helps with liver enzyme function and can also improve immune response to infection by stimulating the production of T-cells.

Why wouldn’t you eat mushrooms??  So, here are some more recipes to try!

• Mushroom & Black Bean Tostadas
• Stuffed Chicken Rolls with Mushroom Ragu
• Mushroom Quinoa Risotto
• Portabella Egg Nests with Manchego Cheese

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT

For this recipe, you need a food processor and a large soup pot or dutch oven. I lived in NYC for many years and now live in Hoboken, so kitchen space has always been limited. So I’ve always used a mini food processor and will chop food in batches if necessary. For this recipe, the mini had me chop mushrooms in 3 batches, but using a regular size food processor, you can finely chop all the mushrooms at once.

For this recipe and other soups and stews I absolutely LOVE My Le Creuset Dutch Oven.  It was my Mom’s and now it’s mine and I feel like she’s with me in the kitchen when I cook with it.  Not to mention, it’s just a gorgeous piece of cookware.  Cuisinart also makes a great option that is much more affordable. Of course, you can use any other soup pot or dutch oven. 

PREP-AHEAD FOR YOUR HEALTHY MUSHROOM SOUP

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

 There are seriously so few steps to this soup that I recommend making the entire soup ahead.  However, if you still want to split up the prep to do ahead, you can prep the onions and the mushrooms.

For the onions, simply dice them into small pieces.  Then go to work on the mushrooms.  I use white button mushrooms in this recipe because they are nice and hearty and economical.  However, you could certainly use cremini or a mix of button, cremini, and shitaki.  The easiest way to prep these is in a food processor.  You can use a regular size processor or a mini food processor in batches.

Break up with hands or rough chop the mushrooms. Then add to a food processor. Pulse to get the mushrooms chopped into various sizes…tiny, small, and medium pieces for various textures in the soup, but mostly you want tiny and small. 

Store separately in the fridge or move on to cooking.

COOK YOUR HEALTHY MUSHROOM SOUP 

Preheat a soup pot. Add olive oil and then the diced onion. Stir and reduce heat to medium so the onions don’t burn.

To the onions in the pot, add the processed mushrooms and sauté them about 6-8 minutes.

Add the salt and pepper and the Vegetable broth.

In a separate bowl, add 1 cup milk and whisk in the 1/4 cup cornstarch until dissolved, creating a slurry.

Whisk the cornstarch and milk slurry into the soup. Bring up to a simmer stirring constantly until it starts to thicken. Continue to simmer for another 5 minutes.

Scoop into a bowl and garnish with chives.

ENJOY!  😍 Carrie

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Thick & Creamy Healthy Mushroom Soup

This Thick & Creamy Healthy Mushroom Soup is filled with earthy mushrooms, aeromatic onions, flavorful herby oregano, and bright chives.  And it's made without cream or flour, so it's lighter and gluten free.  But oh so thick and creamy and scrumptious.  Definitely a bowl of love. #mushroomsoup #mushroomrecipes #soup #easydinner #comfortfoods #fallrecipes

Course Main Course, Side Dish, Soup

Cuisine American

Keyword healthy food, healthy lunch, healthy recipes, Mushroom soup, mushrooms, soup

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Author Carrie Tyler

Ingredients

• 10 oz White button mushrooms
• 1 Small Yellow onion
• 1 tsp Extra Virgin Olive Oil
• 1/4 cup Cornstarch
• 1 tsp dried oregano
• 5 cups Vegetable broth
• 1 cup 1% Lowfat milk any fat content will do
• 1 tsp salt
• 1 tsp ground black pepper
• Chives for garnish

Instructions

Prep Ahead

1. Dice onion.

2. Break up with hands or rough chop the mushrooms. Then add to a food processor. Pulse to get the mushrooms chopped into various sizes…tiny, small, and medium pieces for various textures in the soup, but mostly you want tiny and small.  NOTE, if you are using a mini food processor, do this in 2-3 batches.

3. If you are doing these steps a day or more ahead, store the onions and mushrooms separately in the fridge. Otherwise, move on to cook.

Cook

1. Preheat a soup pot. Add olive oil and then the diced onion. Stir and reduce heat to medium so the onions don’t burn.

2. To the onions in the pot, add the processed mushrooms and sauté them about 6-8 minutes.

3. Add the salt and pepper and the Vegetable broth.

4. In a separate bowl, add 1 cup milk and whisk in the 1/4 cup cornstarch until dissolved, creating a slurry.  

5. Whisk the cornstarch and milk slurry into the soup. Bring up to a simmer stirring constantly until it starts to thicken.  Continue to simmer for another 5 minutes.

6. Scoop into a bowl and garnish with chives.