Thick, Creamy & Healthy Mushroom Soup

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Thick & Creamy Mushroom Soup in a pot with ladle filled with earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

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 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.

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!

Thick & Creamy Mushroom Soup in a bowl with spoon filled with earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

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. 

Mushrooms blending in processor for Thick & Creamy Healthy Mushroom Soup. The soup has earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

Pureed Mushrooms for Thick & Creamy Healthy Mushroom Soup. The soup has earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

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.Onions in pot with spoon for Thick & Creamy Healthy Mushroom Soup. The soup has earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

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

Pureed Mushrooms in pot with spoon for Thick & Creamy Healthy Mushroom Soup. The soup has earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

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.

Cornstarch Slurry in bowl with spoon for Thick & Creamy Healthy Mushroom Soup. The soup has earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

Whisk stirring Creamy Healthy Mushroom Soup in a pot filled with earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

Creamy Healthy Mushroom Soup boiling in a pot filled with earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

Scoop into a bowl and garnish with chives.

ENJOY!  😍 Carrie

Thick & Creamy Mushroom Soup in a bowl with spoon filled with earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. 

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.

Mushroom, Goat Cheese, & Basil Stuffed Flank Steak

Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

This is seriously one UNBELIEVABLE STUFFED FLANK STEAK!  The steak in my recipe is so tender and oozing with flavor.  Ready for it?  Ok, here we go!  First, you get mushrooms and onions sauteed together.  Then they are mixed with garlic, fresh parsley and basil, then parmesan, and goat cheese!!!  (Picture the cartoon character that levitates with eyes bulging in and out of his head with a horn screaming.)  When you see all of this goodness rolled up in this flank steak, you can’t believe your eyes.  When you smell it, it’s all you can do from sneaking into the oven to grab a bite.  And when you taste it?  Well, get ready to loosen your pants and make room for seconds, friends.  It’s seriously amazing.

Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

In my family there is always the debate of Turkey vs. Beef Roast for Christmas Dinner.  When I have hosted over the past several years, I have opted for Turkey.  Thanksgiving is the only other time a year to cook a giant whole turkey, so it seemed like a festive thing to do at Christmas.

However, friends, I have changed my tune!  I am a beef-for-Christmas convert!  But, it needs to be over-the-top, super decadent Stuffed Flank Steak.

Here are some ideas of what else to serve with this amazing Stuffed Flank Steak:

Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

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. 

PREP-AHEAD TO MAKE YOUR STUFFED FLANK STEAK COOKING KIT

Make Stuffing

Chop the parsley, basil, and onions.  Mince the garlic.  HACK: When you buy a head of garlic, mince all of the cloves at once and then freeze the minced garlic, so you always have it on hand!  For more Freezer Hacks to make meal prep easier, download this FREE FREEZER HACK SHEET!

If whole, quarter or rough chop the mushrooms and add in batches to a mini food processor or all to a large processor.  Pulse until rice or pea size.

Mushrooms blended in food processor before cooking and turning into stuffing. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

To a preheated large skillet, add the onions and cook for 4-5 minutes, stirring so that they don’t burn.

Mushroom stuffing cooking in pan. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Then add the mushrooms, salt, and pepper. Stir to combine and cook down until all liquid that comes from the mushrooms cooks off and the mixture starts to turn a darker color.  Remove from heat and let cool.

Mushroom stuffing cooking in pan. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Once the mushroom mixture is cooled, add the garlic, parmesan cheese, parsley, basil, crumbled goat cheese, and egg whites.Mushrooms, parmesan, goat cheese, basil, parsley, garlic, and egg whites added to bowl for stuffing. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Make Flank Steak

Lay the flank steak out flat and rub both sides of the meat with extra virgin olive oil, salt, and pepper.

Raw flank steak with salt added to prep it for the Stuffed Flank Steak recipe. it is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Next, spread the mushroom cheese stuffing over the steak in an even layer, but not covering the very end where you will start rolling.

Raw flank steak with Mushroom stuffing spread on top for the Stuffed Flank Steak recipe. it is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Starting at the end without the stuffing, roll the flank steak over the stuffing as tight as possible without squeezing all of the filling out the sides.

Raw flank steak with Mushroom stuffing spread on top and hand starting to roll the steak from the right side. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Continue rolling gently until completely rolled.  Then using 3 pieces of cooking string, tie the flank steak roll tight, but not so tight that the stuffing squeezes out the sides.  If any does come out, just push it back in.

Raw flank steak with Mushroom stuffing spread on top and hand starting to roll the steak from the right side. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Raw flank steak rolled and tied with Mushroom stuffing inside. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Line a shallow baking sheet with aluminum foil and then transfer the flank steak to the pan.

Raw flank steak rolled and tied with Mushroom stuffing inside. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

COOK YOUR STUFFED FLANK STEAK

Place the flank steak on the center rack in the oven and turn the broiler on high for 10 minutes.

Stuffed Flank Steak in oven on center rack with broiler on. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Then turn the oven to bake 350 F degrees and roast for 30 minutes.  Finally after the 30 minutes is up, turn the oven down to 300 and roast for a final 10 minutes.  (Total cooking time = 50 minutes for medium rare).

Remove the flank steak from the oven and wrap the aluminum foil around it to cover.  Let sit for 10 minutes so the juices can settle back into the meat and it finishes cooking and stays nice and moist.

SLICE, SERVE &  ENJOY!

😍 Carrie

Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Mushroom, Goat Cheese, & Basil Stuffed Flank Steak

This is no ordinary Stuffed Flank Steak, it is oozing with flavor!  First, you get mushrooms, onions, and garlic sauteed together.  Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese!  Roll it all up in Flank Steak and roast for an amazing dinner.

Course Main Course
Cuisine American
Keyword beef roast, christmas dinner, Flank steak, goat cheese, mushrooms, steak, stuffed beef, stuffed flank steak
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Author Carrie Tyler

Ingredients

  • 1.5 lb Flank Steak Raised without antibiotics
  • Oven Safe Kitchen Twine

Stuffing

  • 1 tbls Extra Virgin Olive Oil
  • 1/2 cup Onions, diced
  • 8 oz White Button Mushrooms whole or sliced
  • 2 cloves Garlic, Minced
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 egg, whites only
  • 1/2 cup Italian parsley, chopped
  • 10 leaves Fresh Basil
  • 1/2 cup Parmesan, grated
  • 4 oz Goat Cheese

Instructions

Make Stuffing

  1. Rough chop the parsley and Basil.  Finely dice the onion.  Mince the garlic.

  2. If whole, quarter or rough chop the mushrooms and add in batches to a mini food processor or all to a large processor.  Pulse until rice or pea size.

    Mushrooms blended in food processor before cooking and turning into stuffing. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  3. To a preheated large skillet, add the onions and cook for 4-5 minutes, stirring so that they don't burn.  

  4. Then add the mushrooms, salt, and pepper. Stir to combine and cook down until all liquid that comes from the mushrooms cooks off and the mixture starts to turn a darker color.  Remove from heat and let cool.

    Mushroom stuffing cooking in pan. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  5. Once the mushroom mixture is cooled, add the garlic, parmesan cheese, parsley, basil, crumbled goat cheese, and egg white.  Mix thoroughly.

    Mushrooms, parmesan, goat cheese, basil, parsley, garlic, and egg whites added to bowl for stuffing. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Make Flank Steak

  1. Lay the flank steak out flat and rub both sides of the meat with extra virgin olive oil, salt, and pepper.

    Raw flank steak with salt added to prep it for the Stuffed Flank Steak recipe. it is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  2. Next, spread the mushroom cheese stuffing over the steak in an even layer, but not covering the very end where you will start rolling.  

    Raw flank steak with Mushroom stuffing spread on top for the Stuffed Flank Steak recipe. it is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  3. Starting at the end without the stuffing, roll the flank steak over the stuffing as tight as possible without squeezing all of the filling out the sides.  

    Raw flank steak with Mushroom stuffing spread on top and hand starting to roll the steak from the right side. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  4. Continue rolling gently until completely rolled.  Then using 3 pieces of cooking string, tie the flank steak roll tight, but not so tight that the stuffing squeezes out the sides.  If any does come out, just push it back in.  

    Raw flank steak rolled and tied with Mushroom stuffing inside. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  5. Line a shallow baking sheet with aluminum foil and then transfer the flank steak to the pan.  Trim the string ties as needed.

    Raw flank steak rolled and tied with Mushroom stuffing inside. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  6. Place the flank steak on the center rack in the oven and turn the broiler on high for 10 minutes.  Then turn the oven to bake 350 F degrees and roast for 30 minutes.  Finally after the 30 minutes is up, turn the oven down to 300 and roast for a final 10 minutes.  (Total cooking time = 50 minutes for medium rare).

    Stuffed Flank Steak in oven on center rack with broiler on. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  7. Remove the flank steak from the oven and wrap the aluminum foil around it to cover.  Let sit for 10 minutes so the juices can settle back into the meat and it finishes cooking and stays nice and moist.

  8. Slice, serve, and enjoy!

    Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Recipe Notes

You can get about five 1-inch slices from the flank steak roll, which is about 4-5 servings.