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Easy Mushroom Soup

 An easy mushroom soup with simple ingredients but lots of flavour. Suitable for vegetarians and vegans.

A bowl of mushroom soup topped with a swirl of cream and a sprig of fresh basil

MUSHROOM LOVERS UNITE

If you know me at all, you will know how much I love mushrooms.

Just a wee browse around Tinned Tomatoes and you will see many recipes that include them.

There's my Scottish Mushroom Stew, my new recipe Mushroom Rice Bake with Gravy, that real favourite Mushroom & Chestnut Sausage Rolls, my Mushroom Garlic & Spinach Tart or my Mushroom, Lentil and Nut Wellington to name but a few.

Yes I love those succulent balls of earthy goodness.

And you obviously do too as they are some of my most popular recipes.


Close up of  bowl of mushroom soup with swirl of cream, next to a stripy glass of water

EASY MUSHROOM SOUP


This really must be the easiest mushroom soup there is.

You cook the mushrooms on a medium heat until they are soft and have released their juices and then you add dried herbs, seasoning and stock.

Anyone can make this soup!

The mushroom flavour is amazing. It just tastes fabulous!

You really must make it.

Ingredients for mushroom soup - garlic, red onions, closed cup mushrooms and vegetable stock in a jug

WHAT DO YOU NEED TO MAKE EASY MUSHROOM SOUP?


You only need a few ingredients to make this easy mushroom soup and you probably have most of them already.
  1. Olive oil (or rapeseed oil)
  2. Garlic
  3. Red onion (you could use brown or white onions, but the red have a bit of sweetness)
  4. Mushrooms ( I used closed cap mushrooms, but you could use large-cap mushrooms or chestnut mushrooms instead)
  5. Dried parsley & thyme (you may use fresh, but add the thyme leaves at the beginning as they are woody and the parsley at the end when the soup is cooked and blended)
  6. Vegetable stock
  7. Salt & pepper
  8. Cream (dairy or non-dairy for a swirl on top) or a splash or whatever milk you have in the fridge.


Table set up of bowl of mushroom soup sitting on a blue & white floral plate with a pale blue linen napkin and beyond the bowl a small pot of violas & a glass of water

BLENDING SOUP

If you want this soup completely smooth go crazy and blend it until it's silky.

I like to either whizz 3/4 of the soup up in my blender and return it to the pot or use an electric hand blender to whizz most of the soup smooth.

It leaves you with a silky, rich soup, that's very creamy in texture but mushrooms to give texture to the soup too.

It's the best of both worlds.


A SWIRL OF CREAM


The swirl of cream added when serving this soup is optional, but I recommend it. It's just not as good without it.

I used Alpro single cream, but you can add what you prefer.

If you don't have cream or want to make it lighter in calories, you could add a splash of milk to the soup instead when you serve it. Just whatever milk you have in the fridge.


HOW LONG WILL MUSHROOM SOUP LAST IN THE FRIDGE?


You can keep this soup in the fridge for 3-4 days.

If you are keeping it for a few days, store it in an airtight container and don't add cream until you are serving it.


CAN MUSHROOM SOUP BE FROZEN


Yes, you can freeze mushroom soup.

Once it is cool, ladle it into freezer bags or containers in portions for 3-4 months.

To defrost, leave a portion in the fridge overnight.


also try Slow Cooker Lentil & Peanut Butter Soup

A casserole pot with cooked mushrooms and a wooden spoon

COOKED MUSHROOMS


This recipe is very versatile.

When the mushrooms are cooked and you've seasoned them and added herbs, you can:

  • Add cream for an amazing pasta sauce.
  • Add them to risotto
  • Pile them high on a baked potato
  • Add spices and coconut milk to make a curry sauce
Once the soup is made, but before you blend it, you can:

Add some cream, then pour it over thin slices of potato in a casserole dish in layers and top with veggie or vegan mozzarella and bake for a delicious potato and mushroom dauphinoise.


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Easy Mushroom Soup.  An simple mushroom soup with simple ingredients but lots of flavour. Suitable for vegetarians and vegans.

HOW TO MAKE EASY MUSHROOM SOUP

Scroll down for a photo guide and a full printable recipe.

If you don't have a printer you can save the recipe by hitting the print button and selecting save as PDF.

A bowl of finely chopped red onion and a bowl of chopped mushooms

STEP 1 - PREP


First prep your vegetables. 

Crush the garlic, finely chop the red onions and chop the mushrooms.


Sauteed mushrooms in a cast iron casserole pan

STEP 2 - SAUTE

In a large pan, saute the onion and garlic in olive oil until soft.

Add the mushrooms and cook gently until they are soft and have released juice.

Season with salt and pepper.


Mushroom Soup in a cast iron pot

STEP 3 - STOCK


Now add the dried herbs and stir in. 

Add the hot stock. Leave a little of the stock in the jug and mix in a spoonful of flour, then add it to the soup. It will help to thicken it.

Cook for 25-30 minutes.



STEP 4 - BLEND


Either blend 1/2 to 3/4 of the soup, then return to the pan or use an electric hand blender and whizz some of the soup smooth.

Check for seasoning.


Finished soup served with a swirl on cream

STEP 5 - SERVE

Serve topped with a swirl of cream and if you have any fresh herbs you can add a little to serve. Basil, parsley or chives would work well.

Instead of cream, you can add a generous splash of whatever milk you have in the fridge.

Enjoy!


mushroom soup, creamy mushroom soup, vegan mushroom soup, mushroom recipe, soup, easy soup, vegetarian soup, vegan soup
lunch
British, vegan
Yield: 4
Author: Jacqueline Meldrum
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Easy Mushroom Soup

Easy Mushroom Soup

An easy mushroom soup with simple ingredients but lots of flavour. Suitable for vegetarians and vegans.
Prep time: 10 MCook time: 40 MTotal time: 50 M

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 red onion, finely chopped
  • 500g/17.5 oz mushrooms, chopped
  • 500ml/1 pint/ 2 cups vegetable stock (2 cubes)
  • 1 tbsp flour
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • salt and pepper
  • cream (dairy or dairy-free) to serve (optional)

Instructions:

  1. In a large pot, saute the onion and garlic in olive oil until soft.
  2. Add the mushrooms until soft and juices are released. Season with salt and pepper.
  3. Add dried herbs, then add the stock. Leave a little of the stock in the jug and mix in the flour to make a paste. Add it to the soup to thicken it. Mix well.
  4. Cook on a medium heat for 25-30 minutes, then blend 1/2 to 3/4 of the soup and return to the pan.
  5. Check the seasoning and serve with a swirl of cream or a splash of milk.
  6. Enjoy!

Notes:

You can add cream or milk to this soup. You can keep this soup in the fridge for 3-4 days. If you are keeping it for a few days, store it in an airtight container and don't add cream until you are serving it. To freeze this soup, once it's cool, ladle it into freezer bags or containers in portions for 3-4 months. To defrost, leave a portion in the fridge overnight.

Calories

92.59

Fat (grams)

4.14

Sat. Fat (grams)

0.60

Carbs (grams)

12.42

Fiber (grams)

3.34

Net carbs

9.08

Sugar (grams)

4.68

Protein (grams)

3.66

Sodium (milligrams)

412.02

Cholesterol (grams)

0.00
Created using The Recipes Generator

18 comments

  1. Mushrooms are my favourite vegetable so this recipe is right up my alley!! It looks so easy, can't wait to try it, cheers.

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    1. Mine too. I don't understand why some people dislike them so much. They are yummy. Hope you enjoy this soup.

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  2. Mushroom Soup sounds so easy peasy. I can't wait to make it for my little one ( she is an ardent mushroom lover )

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    Replies
    1. That's unusual for a wee one. Just remember to buy low salt stilovk cubes when makingvit for her and don't add any salt.

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  3. I can't believe how easy this is to make! Looks so delish, will definitely be trying the recipe :)

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  4. I love easy. Thank you for the inspiration. It looks and sounds wonderful.

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  5. Mmmmmm ... one peek at your first (pretty!) photo, and I was craving this soup (I'm a mushroom LOVER, too)! But then I read your assurance that it was soooooo EASY. By the time I'd scrolled to the recipe card, I saw that it was true - so, so easy! Hurray! This will be perfect as the cold weather sets in this fall!

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    Replies
    1. I'm loving that there are so many mushroom lovers out there. You will definitely love this soup.

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  6. I love mushrooms too. I always order mushroom soup when I see it on a menu but I've never made it myself. Now I see it is easy I must try naking it. Jill

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  7. Can't wait for soup season to enjoy this new recipe!!

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  8. This soup was so delicious! Loved all the flavors in this and how creamy it was.

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  9. Love me some good mushroom soup and this looks so delicious!

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  10. Succulent balls of Earth 🤣🤣 A very appropriate descriptions for mushrooms, indeed!! This soup is looking amazing and thick - best part! I'll try it this week Thank you!

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  11. Thanks for sharing, this looks easy to make and very tasty perfect for the new season coming up :)

    Nic | Nic's Adventures & Bakes

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  12. I love mushroom soup and it's been so long since I've had any! Perfect for this time of year.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x