Description

This creamy mushroom soup is a rich, flavorful, and healthy dairy-free recipe perfect for cozy meals. Made with sautéed mushrooms, garlic, onions, and herbs, it is gently thickened with flour and pureed to achieve a smooth, velvety texture. The addition of white wine and low-sodium broth enhances the depth of flavor, making it a comforting dish for mushroom lovers looking for a homemade classic with a nutritious twist.

Ingredients

Scale

Soup Base

3 tablespoons olive oil
3 tablespoons butter
1 large onion, chopped (about 2 cups)
4 cloves garlic, minced
24 ounces mushrooms, cleaned and sliced 1/2 inch thick (preferably white button mushrooms)
Salt and pepper to taste
1-2 pinches cayenne pepper (optional)

Thickener and Liquids

1/4 cup all-purpose flour (or gluten-free flour substitute)
1/4 cup dry white wine
4 cups low sodium vegetable broth or chicken broth
1 tablespoon low sodium soy sauce
1 tablespoon fresh thyme

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Instructions

Heat fats and sauté onions: In a large pot, melt the olive oil and butter over medium heat. Add the chopped onions and sauté for 5 minutes until softened and translucent.
Add garlic: Stir in the minced garlic and sauté for an additional 30 seconds to release its aroma without burning it.
Sauté mushrooms and season: Add the sliced mushrooms along with salt, pepper, and optional cayenne pepper. Stir to combine and sauté for 10 minutes until the mushrooms release their moisture and cook down.
Add flour: Sprinkle the flour over the mushroom mixture and stir thoroughly to coat all ingredients, creating a roux that helps thicken the soup.
Deglaze with wine: Pour in the dry white wine, stirring well to combine and loosen any browned bits stuck to the pot bottom for extra flavor.
Add broth, soy sauce, and thyme: Pour in the broth, soy sauce, and fresh thyme. Bring the soup to a boil.
Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes, stirring occasionally to prevent sticking.
Puree part of the soup: Transfer about 2 cups of the soup into a mini food processor or blender, puree until smooth, then carefully return it to the pot and stir to combine, adding creaminess and body without heavy cream.

Notes

For a traditional cream of mushroom soup, add 1/2 to 1 cup of heavy cream after pureeing for extra richness.
Any type of mushrooms work, but white button mushrooms provide a mild, classic flavor.
Use low sodium chicken or vegetable broth to control salt levels.
To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour or use a slurry made from tapioca starch, corn starch, or arrowroot powder.
This dairy-free version is lighter but still delivers a creamy texture and robust mushroom flavor.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3 g
Sodium: 280 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 15 mg