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.

5-Ingredient Chunky Chicken Vegetable Soup

5-Ingredient Chunky Chicken Vegetable Soup is creamy without the cream (in fact, there is no dairy at all in this dish).  It's chunky but somehow still light.  And with loads of chicken, carrots, and peas, t's full of flavor and texture even though it only has 5 ingredients.

Gluten-Free.  Dairy-Free.

Seriously, who needs noodles when you have such a thick, hearty, creamy, and chunky chicken soup like this one?  5-Ingredient Chunky Chicken Vegetable Soup is creamy without the cream (in fact, there is no dairy at all in this dish).  It’s chunky but light because you don’t have the heavy noodles.  And with loads of chicken, carrots, and peas, it’s full of flavor and texture even though it only has 5 ingredients 😎.

This is one of those recipes that you make and you say to yourself, OMG, this is really good, so good I can’t stop tasting it and it’s not even ready to serve yet, but yet I cannot stop.  Or, maybe that’s just me 🙂

Who doesn’t love chicken soup?  It warms the belly as well as the soul. But chicken soup doesn’t have to be just for cold or rainy days.  It can warm your soul and bring you comfort all year round – in Spring and Summer too!!  My grandma used to throw a Christmas in July party every year and we all felt the warmth and comfort that Christmas brings right in the middle of summer.  I’m telling ya, eating chicken soup in the Summer has a similar effect!!!

If you have followed my posts for that past few months, then you know how much I love a good soup and this one does not disappoint!  Here are some of my other Soup Favorites if you want to check them out!

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5-Ingredient Chunky Chicken Vegetable Soup is creamy (but there is no dairy!) and chunky, and delicious!  With loads of chicken, carrots, and peas, t's full of flavor and texture even though it only has 5 ingredients. With a soup this chunky and hearty, who needs noodles!

PREP-AHEAD TO MAKE YOUR COOKING ‘KIT’

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference!  So, here are the steps you can do the day(s) in advance and store in the fridge as your meal ‘Kit’.  Actually, this ENTIRE soup can be made 4-5 days in advance!!  Yay!!  Woo hoo!!  Doesn’t get much easier than that!

(See the recipe below for more details)

  • Cut the raw chicken and add to boiling water + bouillon cubes.
  • While the chicken is cooking, dice the carrots.
  • When the chicken is done, remove it from the broth, let it cool, and shred it into bite-size pieces.
  • Cook the carrots in the broth, then add the corn starch mixture and bring the soup back up to a boil and start to thicken.
  • Finally add back the chicken and the peas.

That’s it!  Serge right away or store it in the fridge and reheat up to 4-5 days later.

ENJOY!

😍 Carrie

5-Ingredient Chunky Chicken Vegetable Soup is creamy (but there is no dairy!) and chunky, and delicious!  With loads of chicken, carrots, and peas, t's full of flavor and texture even though it only has 5 ingredients. With a soup this chunky and hearty, who needs noodles!

5 from 1 vote
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5-Ingredient Chunky Chicken Vegetable Soup

5-Ingredient Chunky Chicken Vegetable Soup is creamy (but there is no dairy!) and chunky, and delicious!  With loads of chicken, carrots, and peas, t's full of flavor and texture even though it only has 5 ingredients. With a soup this chunky and hearty, who needs noodles!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 2 Chicken Breasts
  • 1 cup Frozen Sweet Peas
  • 2 cup Carrots, Diced
  • 4 Bouillon Cubes or 2 tsp Granulated bouillon or chicken base
  • 2 tbls Corn Starch
  • 1 tsp Salt
  • 1 tsp Pepper
  • 5.5 cups Water

Instructions

Prep-Ahead (this entire soup can be made in advance!!! Woo hoo!!!)

  1. Cut the raw Chicken into 2-inch pieces.  Add 5 cups of water with 2 bouillon cubes, plus 1 tsp salt and 1 tsp fresh ground pepper to medium size pot.  Bring to a boil and then add the chicken.  Boil for 10 minutes or until the chicken is cooked through.  Remove from the heat and let cool.

    Chicken boiling in pot for Chicken Tortilla Soup. It's quick, it's easy, it's delicious AND...it's an all-in-one balanced dish because I have added KALE! Done in 30 minutes!
  2. While the chicken is cooking, peel and dice the carrots.

  3. When the chicken is done, remove it from the broth and set aside to cool enough to shred.  When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.  

    Shredded Chicken in bowl for Chicken Tortilla Soup. It's quick, it's easy, it's delicious AND...it's an all-in-one balanced dish because I have added KALE! Done in 30 minutes!
  4. To the soup broth, add the diced carrots and bring back up to a boil.  Cook carrots for 10 minutes.

  5. To a small mixing bowl or measuring cup, add 1/2 cup cold water and 2 tbls corn starch.  Whisk together until dissolved.  Then slowly whisk into the soup.

  6. Add back the shredded Chicken and then add the peas.  Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.

    5-Ingredient Chunky Chicken Vegetable Soup is creamy (but there is no dairy!) and chunky, and delicious! With loads of chicken, carrots, and peas, t's full of flavor and texture even though it only has 5 ingredients. With a soup this chunky and hearty, who needs noodles!
  7. That's it!  This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months.  Serve and Enjoy!