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    Home » SOUP, CHILI, AND CURRY

    Easy Mushroom Soup

    Modified: Feb 11, 2025 by Susan Pridmore · This post may contain affiliate links · Leave a Comment

    This easy, creamy mushroom soup recipe will have you falling in love with this classic savory soup all over again (and ditching the canned stuff for good).

    While this soup simmers, make a side dish from the list of recommendations, and have dinner ready in 40 minutes or less. Shortcut tips are included!

    Jump to Recipe
    Bowl of puréed mushroom soup topped with sliced mushrooms, scallions and parsley.

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    Jump to:
    • Ways to Simplify This Mushroom Soup
    • Non-Dairy Options to the Cream
    • Sides to Serve with Mushroom Soup
    • Best Kitchen Tools For This Recipe
    • Easy Mushroom Soup
    • Non-Dairy Options to the Cream

    I have never gone gaga over mushroom soup. My head chef in culinary school adored anything with mushrooms, especially mushroom soup, but I never saw what all the fuss was about.

    All that came to a halt a few months ago when I had lunch at a friend's house and she served a creamy mushroom soup. To be honest, she ran the menu by a couple of us in advance, and I said something like "great!". I always think it's great when someone makes lunch for me.

    And my friend is a great cook, and I figured if I was going to eat mushroom soup, I'd rather it be hers.

    Fast forward to the end of lunch. I knew I HAD to get the recipe. I loved everything about it.

    As it turns out, it's one by Deborah Madison. Yes, The Deborah Madison. I've made it now 3 or 4 times since that lunch, and never tire of it. And even though it's not a complicated soup to make, I've simplified it a bit further over the past couple months.

    And before moving on with details on this soup, if you love creamy vegetable soups like I do, you might like my cream of asparagus soup or broccoli cheddar soup. They're staples in my kitchen all year round. And any soup that purées the veggies is always a win for me, like this sweet potato and carrot soup. The sweet potato makes it soooooo silky.

    And if you're looking for more recipes that are perfect for cold winter months, check out my What to Cook in January and What to Cook in February posts.


    Ways to Simplify This Mushroom Soup

    I love that this soup uses bread to thicken the soup in the same way it's used for gazpacho. And it's so much easier than making a roux - a much more common way to thicken soups.

    Some other tips for simplifying this soup are:

    1 - Purchase white button or cremini mushrooms that are pre-sliced.

    2 - The original recipe recommends making a mushroom stock from scratch. I use Better Than Bouillon Mushroom Base instead.

    3 - I purchase Lightly Dried Parsley for adding to dishes. It keeps much longer than fresh parsley in the refrigerator. The only brand I use is Gourmet Garden, and is readily available in most stores in the fresh herbs department of local markets. I also use their Stir-In Garlic Paste.

    4 - Use one of those powerful blenders so you can purée the soup all in one batch.

    5 - The light cream is optional, and I don't always add it in at all. The soup is creamy from the bread, so it's personal preference. If you want a more robust, savory mushroom flavor, I vote no to adding any cream.


    Side angle of mushroom soup in a bowl, topped with sliced mushrooms, scallions and parsley.

    Non-Dairy Options to the Cream

    If you follow a dairy-free diet, here are some options for replacing the cream.

    1 - Substitute 2 - 4 tablespoons of coconut milk, full fat.

    2 - My friend did a genius move, and puréed ¼ cup cooked rice into the soup. I have not tried this, but suggest that a creamier rice, such as risotto, would work best.

    3 - Eliminate the ingredient completely, and just go to the next ingredient in the recipe.


    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.


    Sides to Serve with Mushroom Soup

    A soup and salad (such as this Kale Salad) always works for lunch. But if you're serving this for dinner, you may want something a little heavier.

    Grilled cheese sandwich

    Mac 'n Cheese - either this Impossible Pie version, mini Mac 'n Cheese Bites, or a Cauliflower Mac 'n Cheese.

    Crispy Black Bean Burger or Beyond Beef Burger

    Spicy Sweet Potato Fries or these Spiralized Shoestring Garlic Truffle Fries

    This roasted mushroom salad with roasted cauliflower and tomatoes is served warm with a roasted mushroom vinaigrette.


    Best Kitchen Tools For This Recipe

    I can never over-emphasize the importance of have a good, sturdy, heavy-bottomed pot. My favorite is Le Creuset, and yes completely worth the money. Your grandchildren will use it someday.

    A great quality chef's knife. You'll be surprised at all the ways you use it.

    Powerful blender. It's a huge convenience to be able to purée the soup all in one batch.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    Bowl of puréed mushroom soup topped with sliced mushrooms, scallions and parsley.
    5 from 2 votes

    Easy Mushroom Soup

    This easy, creamy mushroom soup recipe will have you falling in love with this classic savory soup all over again (and ditching the canned stuff for good).
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time25 minutes mins
    Cook Time30 minutes mins
    Total Time55 minutes mins
    Course: Soup
    Cuisine: Any
    Keyword: mushroom soup
    Servings: 4
    Calories: 151.6kcal
    Author: Susan Pridmore
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    Equipment

    • Chef's knife
    • Dutch oven or other heavy-bottomed pot
    • countertop blender

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 medium yellow onion, sliced
    • 1 ½ teaspoons kosher salt
    • 2 teaspoons garlic paste, or 2 coarsely chopped garlic cloves
    • 1 tablespoon lightly dried parsley, or 2 tablespoons chopped fresh parsley
    • 1 teaspoon nutritional yeast, optional
    • 1 pound sliced mushrooms
    • 4 cups water
    • 1 ½ tablespoon Better Than Bouillon Mushroom Base
    • 2 slices bread, crusts removed
    • 2 teaspoons balsamic vinegar
    • ½ teaspoon freshly ground black pepper
    • ¼ cup light cream, optional

    Garnish Options

    • Sliced scallions
    • Coarsely chopped fresh parsley
    • Sautéed mushrooms
    • Chopped apple

    Instructions

    • Melt the butter in a heavy bottomed pot, and add the sliced onions and salt. Cook until the onion begins to soften.
    • Add the garlic, parsley, and nutritional yeast (if using). Sauté another couple of minutes until fragrant. Add the mushrooms and toss to coat. Sauté another 2 - 3 minutes.
    • Add the water, bouillion paste (or broth). Tear the bread into large pieces, and add. Simmer for 20 minutes.
    • Pour the soup into a blender and purée to the level of smoothness you prefer. Pour it back into the heavy-bottomed pot. Stir in the balsamic vinegar and black pepper.
    • Stir in the cream (if using).
    • Serve warm, garnished with your preference of condiments.

    Notes

    Non-Dairy Options to the Cream

    If you follow a dairy-free diet, here are some options for replacing the cream.
    1 - Substitute 2 - 4 tablespoons of coconut milk, full fat.
    2 - My friend did a genius move, and puréed ¼ cup cooked rice into the soup. I have not tried this, but suggest that a creamier rice, such as risotto, would work best.
    3 - Eliminate the ingredient completely, and just go to the next ingredient in the recipe.

    Nutrition

    Calories: 151.6kcal | Carbohydrates: 16g | Protein: 6.1g | Fat: 8g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.6g | Trans Fat: 0.2g | Cholesterol: 15.1mg | Sodium: 1914.3mg | Potassium: 459.8mg | Fiber: 2.6g | Sugar: 5.1g | Vitamin A: 261.6IU | Vitamin C: 6.6mg | Calcium: 49.6mg | Iron: 1.3mg
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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