Description

This creamy, comforting Best Mushroom Soup recipe is made without cream, using a blend of mushrooms and a flour-based roux to achieve a rich texture. Featuring honest, simple ingredients like fresh mushrooms, onion, garlic, vegetable broth, and full-fat milk, it delivers deep umami flavors enhanced by thyme and soy sauce. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and pairs wonderfully with crusty bread.

Ingredients

Scale

Soup Base

2 tablespoons olive oil, divided
1 medium onion, diced
3 garlic cloves, minced
18 oz (500 grams) mushrooms (Portobello, cremini, or a mix)
¼ cup (30 grams) all-purpose flour
2 ¼ cup (540 ml) low-sodium vegetable broth
1 cup (240 ml) full-fat cow milk
½ teaspoon thyme leaves (or ¼ teaspoon dried thyme)
1 tablespoon soy sauce
Salt & black pepper to taste

Instructions

Prepare Mushrooms: Rinse the mushrooms with cold water to remove any dirt or debris, then pat dry thoroughly with paper towels without soaking. Slice half of the mushrooms into thin slices and roughly chop the other half. Set aside.
Sauté Aromatics and Mushrooms: Heat 1 tablespoon of olive oil over medium-high heat in a large soup pot or Dutch oven. Add diced onions and cook for about 4 minutes until translucent. Add minced garlic and sauté for another minute until fragrant. Stir in the mushrooms along with a generous pinch of salt and black pepper. Cook, stirring regularly, until the mushrooms begin to brown and reduce in size, about 8-10 minutes. Remove 3 tablespoons of cooked mushrooms and set aside for garnish if desired.
Create Roux: Add the remaining tablespoon of olive oil to the pot, then sprinkle in the all-purpose flour. Stir constantly for about one minute as the flour mixes with the oil and mushroom moisture, forming a roux paste that will thicken the soup.
Add Broth and Milk: Slowly pour in the low-sodium vegetable broth while stirring to dissolve the flour and prevent lumps. Bring the mixture to a boil, scraping the bottom of the pot to lift any stuck bits. Once boiling, reduce heat to medium-low and stir in the full-fat milk and thyme leaves.
Simmer Soup: Let the soup simmer uncovered, stirring occasionally to prevent sticking, for 15-20 minutes until it thickens slightly and flavors meld.
Season and Finalize: Stir in the soy sauce and cook for an additional minute. Taste the soup and adjust seasoning with salt and black pepper as needed, considering the saltiness of your soy sauce and broth.
Serve: Ladle the soup into bowls, garnish with the reserved mushroom pieces and a drizzle of olive oil. Serve immediately with crusty bread on the side for a satisfying meal.

Notes

Use low-sodium vegetable broth to better control the salt content.
For a dairy-free version, substitute the full-fat cow milk with unsweetened plant-based milk such as oat or cashew milk.
Do not soak mushrooms in water as they absorb moisture; rinsing quickly is sufficient.
Slice some mushrooms thinly for texture and roughly chop others for body in the soup.
Adjust soy sauce and salt seasoning carefully; soy sauce adds umami and saltiness.
Serve hot with crusty bread for dipping to complete the meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: mushroom soup, creamy mushroom soup, easy mushroom soup, no cream mushroom soup, vegetarian soup, mushroom recipes, comforting soup