Best Ever Mushroom Soup Recipe | Yummly
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Best Ever Mushroom Soup

BITES OF WELLNESS(94)
Yummly User: "Not bad as a soup but maybe even better as a sauc…" Read More
12Ingredients
55Minutes
120Calories
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Best Ever Mushroom Soup

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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.

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    Reviews(94)

    Reviewer Profile Image
    Yummly User 2 years 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.
    Reviewer Profile Image
    Yummly User 2 years 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.
    Reviewer Profile Image
    Yummly User 2 years 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.
    Reviewer Profile Image
    Yummly User 2 years ago
    Definitely blend it up at the end. Wow. So good.
    Reviewer Profile Image
    Yummly User 2 years ago
    Goooood! No changes :)
    Reviewer Profile Image
    Yummly User 2 years 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!
    Reviewer Profile Image
    Yummly User 2 years 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.
    Reviewer Profile Image
    Yummly User 2 years ago
    I and Family really enjoyed this recipe. One recommendation would be to use less thyme. Other than than that superb & vegan
    Reviewer Profile Image
    Yummly User 2 years ago
    Yummy and not hard to make.
    Reviewer Profile Image
    Yummly User 2 years ago
    Great! Definitely will make it again
    Reviewer Profile Image
    Yummly User 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!
    Reviewer Profile Image
    Yummly User 2 years ago
    Easy recipe and delicious soup. Used a mix of soy milk and water. Tastes like I hoped it would.
    Reviewer Profile Image
    Yummly User 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.
    Reviewer Profile Image
    Yummly User 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.
    Reviewer Profile Image
    Yummly User 2 years ago
    Used coconut milk and it turned out great!
    Reviewer Profile Image
    Yummly User 2 years ago
    So easy to make, and absolutely delicious!!
    Reviewer Profile Image
    Yummly User 2 years ago
    Really well. Very tasty
    Reviewer Profile Image
    Yummly User 2 years ago
    soo good for my first try
    Reviewer Profile Image
    Yummly User 2 years ago
    Excellent so yummy and Easy!
    Reviewer Profile Image
    Yummly User 2 years ago
    awesome fua loco, mhaflipao really lovel.y
    Reviewer Profile Image
    Yummly User 3 years ago
    Incredible! I’d guess it was made with heavy cream and a slab of butter!
    Reviewer Profile Image
    Yummly User 3 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.
    Reviewer Profile Image
    Yummly User 3 years ago
    I would double it next time to make sure there is plenty for seconds. It was very good and surprisingly filling.
    Reviewer Profile Image
    Yummly User 3 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.
    Reviewer Profile Image
    Yummly User 3 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!
    Reviewer Profile Image
    Yummly User 3 years ago
    Hands down, the BEST Ever mushroom soup!! Savory, light, creamy and delicious. I was blown away along with my friends and family.
    Reviewer Profile Image
    Yummly User 3 years ago
    Very tasty and easy! Definitely make it again!
    Reviewer Profile Image
    Yummly User 3 years ago
    was good next time i will ass a variety of mushrooms
    Reviewer Profile Image
    Yummly User 3 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!!!
    Reviewer Profile Image
    Yummly User 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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