Best Ever Mushroom Soup Recipe | Yummly
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Best Ever Mushroom Soup

BITES OF WELLNESS(105)
Shannon S.: "Not bad as a soup but maybe even better as a sauc…" Read More
12Ingredients
55Minutes
120Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 1 white onion (large, diced)
  • 1 pkg. white button mushrooms (10 oz sliced)
  • 1 pkg. baby portobello mushrooms (10 oz sliced)
  • 10 stalks fresh thyme (leaves removed)
  • 1 cup organic vegetable broth
  • 1 Tbsp. tapioca flour
  • 1 cup non-dairy milk (unsweetened)
  • 1 bay leaf (dried)
  • 1/2 Tbsp. coconut aminos (GF, or soy sauce)
  • 1/2 tsp. salt
  • freshly ground pepper
  • 1/2 tsp. garlic powder
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    NutritionView More

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    120Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories120Calories from Fat25
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1130mg47%
    Potassium330mg9%
    Protein5g10%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A15%
    Vitamin C25%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(105)

    Shannon S. a year ago
    Not bad as a soup but maybe even better as a sauce; it got quite thick. I added garlic with the onions, and some cayenne, extra aminos, and cream cheese. Good flavor overall.
    Mugby a year ago
    Definitely not the best ever on it's own, but a good base to spice up (or down) to your liking. Primarily, I sautéed fresh garlic with the onion, so reduced the amount garlic powder. I added umami seasoning, a little cayenne pepper, and parsley flakes. There were other seasoning that I can remember, but in the end, it was great! Even better day two on it's own, but I added shredded rotisserie chicken for a filling meal. I tend to experiment, using recipes as a base, then seasoning based on what my palate seems to want at the time.
    Ashley a year ago
    I made a few modifications and doubled the recipe. replaced tapioca flower with almond flour and did more than the recipe suggests, had to do this step in a blender but it turned out great. also used fresh garlic, instead of powder, which i would recommend.
    Britt Banner a year ago
    Definitely blend it up at the end. Wow. So good.
    An a year ago
    Goooood! No changes :)
    Shepfisher a year ago
    Simple yet delicious! Wonderful flavor. I did add in an extra 1/2cup each of chicken broth and oat milk. I also added a tbsp of vegan cream cheese to make it a little creamier. I really love it!
    Jack F. a year ago
    It turned out to be a good soup, but it may not be fair to rate it. I needed to use up regular mushrooms and had no arrowroot flour, so I made chia flour in my spice grinder for a substitute. I also was out of non-dairy milk and used regular 2%. I was surprised by using soy sauce. This soup had a nice flavour and you wouldn’t have known that that ingredient was in it. I would make it again. The next time I would purée more of the mushrooms to make it a bit thicker.
    Al Kingham a year ago
    I and Family really enjoyed this recipe. One recommendation would be to use less thyme. Other than than that superb & vegan
    Gwen Dawkins 2 years ago
    Yummy and not hard to make.
    Megan 2 years ago
    Great! Definitely will make it again
    Artina Anderson 2 years ago
    Definitely better than canned, but not amazing. (1) The directions do not use all of the ingredients. I used all the ingredients and guessed on when to add them. (2) I used a cast iron skillet because it cooks onions and mushrooms down evenly as compared to any other pan or pot. (3) I used unsalted butter to cook the onions. (4) I used Thai coconut milk at first, but after 1/2 cup the coconut flavor over powered the mushrooms so I completed the recipe with unsweetened almond milk. (5) I used dried thyme leaves. RESULT: The flavor does not hit all corner pallets of the tongue. It is really missing the 'side notes.' Back and front are present. I WOULD recommend this recipe as a basic recipe; however, if you are cooking to impress and trying to make this a meal course, then ya definitely can only use this as a base recipe. I hope this helps!
    Christine 2 years ago
    Easy recipe and delicious soup. Used a mix of soy milk and water. Tastes like I hoped it would.
    Sierra 2 years ago
    Very flavorful. Didn’t fill my husband up though. I think next time this would be great over potatoes and green beans. Maybe even dressing for the holidays.
    Ashleigh Ramson 2 years ago
    Surprisingly good and I was doubtful. I doubled the recipe and used chicken stock. I wasn't sure when to add the garlic powder but I think I might use fresh garlic next time. It was also hard to reduce the liquid but over all it was very tasty! Will definitely make it again.
    Justin Good 2 years ago
    Used coconut milk and it turned out great!
    Jenna 2 years ago
    So easy to make, and absolutely delicious!!
    Shane Shaffer 2 years ago
    Really well. Very tasty
    najihah mohdbasri 2 years ago
    soo good for my first try
    md 2 years ago
    Excellent so yummy and Easy!
    awesome fua loco, mhaflipao really lovel.y
    John Caesar 2 years ago
    Incredible! I’d guess it was made with heavy cream and a slab of butter!
    Brandy Stolz 2 years ago
    The ingredient list on Yummly definitely do not match the directions for this recipe so I had to do some guess work. Overall this was pretty delicious.
    Tegan Pilcher 2 years ago
    I would double it next time to make sure there is plenty for seconds. It was very good and surprisingly filling.
    Robbins 2 years ago
    This is a tasty dish, but it is a bit one-note. I may use this as a base on which to build a more complex soup.
    Kitchen Magic 2 years ago
    My husband really liked this soup. I added peas for color and additional nutrients. I also substituted miso paste for the soy sauce (aminos). It came out well. My husband said he would eat it again—later on today!
    Jess Maas 2 years ago
    Hands down, the BEST Ever mushroom soup!! Savory, light, creamy and delicious. I was blown away along with my friends and family.
    Kent Sellars 2 years ago
    Very tasty and easy! Definitely make it again!
    Bailey 2 years ago
    was good next time i will ass a variety of mushrooms
    Martin 2 years ago
    Oh my goodness this soup was sooooooo DELICIOUS!!! I ended up turning it into a double batch because the flavor was FANTASTIC!!! I also blended up 1/2 a carton of portobello mushrooms to include with the broth, YUM!!!
    tiff 3 years ago
    I added in some garlic amd extra broth, chopped the mushrooms up a bit more and it was a hit with the family.

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