Healthy Mushroom Soup Recipe ~ in 30 Minutes
This Healthy Mushroom Soup Recipe is creamy and filled with earthy mushrooms, aeromatic onions, flavorful oregano, and bright chives. And it's made without cream or flour, so it's lighter and gluten free. But its still thick, creamy and scrumptious. Definitely a bowl of love for lunch, dinner for two, or a family meal. You can make this entirely ahead to save time too.
Servings 4 servings
Calories 140kcal
Ingredients
- 10 oz White button mushrooms
- 1 Small Yellow onion
- 1 teaspoon Extra Virgin Olive Oil
- ¼ cup Cornstarch
- 1 teaspoon dried oregano
- 5 cups Vegetable broth
- 1 cup 1% Lowfat milk any fat content will do
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Chives for garnish
Instructions
Prep Ahead
- Dice onion.
- 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.
- 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
- 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 ¼ 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.
Notes
- To make this Vegan and Dairy Free - Simply substitute dairy milk with unsweetened almond milk, soy, or coconut milk. You can use either full fat or reduced fat coconut milk. You can also just use cold water for the slurry instead of any milk.
- To Freeze - This Cream of Mushroom Soup can be made entirely ahead, portioned out as desired, and then frozen. I like to freeze this soup in freezer bags laying flat in a sheet pan. Once frozen, I can stack the bags like books for easy access in the freezer. This soup will last for up to 6 months in the freezer.
- To reheat the soup, you can thaw it in the fridge overnight and then heat it on medium heat in a pot on the stove. You can also reheat it from the frozen state.
- Storing in Fridge - Once cooked, this Cream of Mushroom soup can be stored in a sealed container in the fridge for up to 5 days.
