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+ servings
Bowl of puréed mushroom soup topped with sliced mushrooms, scallions and parsley.
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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).
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Soup
Cuisine: Any
Keyword: mushroom soup
Servings: 4
Calories: 151.6kcal
Author: Susan Pridmore

Equipment

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