This is a healthy mushroom soup recipe that is easy to make, creamy, and a one-pot wonder made without flour or cream.
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I love mushrooms in my soup! They make soup so creamy, earthy, and full of flavours. Try my creamy Spinach Mushroom Soup recipe.
Bonus — this velvety, smooth, rich, and oh-so-healthy mushroom soup is simple to make and takes only 20 minutes.
More Reasons To LOVE Mushroom Soup Recipe
- gluten-free
- one-pot soup recipe
- no flour or heavy cream
- healthy and low in calories
- thick, creamy, luscious texture
- no added starch or thickening agent
Ingredients You’ll Need
- Mushrooms: Use fresh brown, cremini mushrooms, mini portobello mushrooms, or a combination of wild mushrooms.
- Onion & Garlic: These are the two key flavouring agents in this soup.
- Olive Oil to save some calories. One can use butter as well to saute the ingredients. Or a combination of olive oil and butter.
- Thyme transforms an ordinary mushroom soup into a gratifying bowl of creamy goodness.
- Salt & Pepper to taste
- Vegetable Stock gives more flavour and depth to any soup than regular water. If stock is unavailable, use 1 stock cube or bouillon dissolved in water.
- Milk: Use full-fat milk instead of cream. It does not make soup heavy and gives the much-required creaminess.
Watch Mushroom Soup Video
My Two Secret Tips
These two pro tips will help you make a delicious healthy mushroom soup without flour, starch, or cream.
- Instead of cream, we have used milk. You will be surprised that milk gives the same creaminess and texture to the soup as heavy cream.
- To make the mushroom soup thick without flour or starch, blend half of the mushrooms into a smooth puree and add them back to the soup.
Serving Suggestion
When dishing up this mushroom soup, pile it high with your favourite toppings – roasted garlic, bread croutons, or a drizzle of extra virgin olive oil.
However, this soup is highly versatile, so feel free to top it up with the ingredients you love best, like shredded chicken, roasted mushrooms, bacon, or caramelized nuts.
You can serve the mushroom soup with herb focaccia bread or any other artisanal bread of your choice for dinner.
Frequently Asked Questions
To prevent curdling, you can substitute cream with full-fat milk and let it simmer over a low flame. The full-fat milk is thick enough to form a cream base without using any flour.
Replace regular milk with almond milk and have a delicious, creamy, gluten-free, vegan soup.
The best way to make the perfect thick soup is to follow my mushroom soup recipe to the tee; there is no way you can go wrong with the consistency. Adding milk and blending half of the mushrooms always gives you a perfectly creamy soup without adding flour or a thickening agent.
Set SAUTE mode for 5 minutes. Add oil, garlic, onion, and thyme, and saute for a minute. Add mushroom and salt, and saute till mushrooms are caramelized. Remove half of the mushrooms and blend them. Add stock and stir. Close lid. PRESSURE Cook for 5 minutes. Open the lid, and add milk, mushroom puree, and pepper. Stir. The soup is ready!
Do you love mushrooms? Then try this flavoursome Garlic Mushroom Pasta, quick and easy Mushroom Fried Rice, or the vegetarian Mushroom Gravy.
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Healthy Mushroom Soup Recipe
- Saucepan
- Blender
Ingredients
- 500 gram button mushrooms, roughly chopped
- 1 tablespoon light olive oil
- 1 tablespoon chopped garlic
- ¼ Cup finely chopped onion
- 1 teaspoon thyme
- 1 tablespoon almond
- 1 Cup vegetable stock or broth (get recipe)
- Salt and black pepper to taste
Instructions
- Wash, clean, and roughly chop the mushrooms.
- Heat olive oil in a saucepan. Add finely chopped garlic, onion, mushroom, thyme, and salt. Saute till mushrooms are caramelized and all the liquid is evaporated. Remove half of the sauteed mushrooms.
- Add blanched almonds and vegetable stock. Cover and let the mushrooms simmer over low heat for 5 to 6 minutes.
- Blend the mushrooms to a smooth puree. Add it back to the pot. Season with crushed pepper and parsley.
- Serve healthy mushroom soup warm drizzled with chilli oil with toasted bread slices.
Recipe Notes:
- I have used button mushrooms to make this soup. You can use any variety of brown or wild mushrooms to make this soup.
- While sauteeing, no need to brown the onion or garlic. A quick sauteeing is fine to infuse the flavor into the oil.
- Adjust the quantity of liquid according to how thick or thin you like soup.
Trendy Women Fashion says
Hey keep posting such good and meaningful articles.
Hina Gujral says
thanks a ton for such kind words.
Shruthi reddy says
So apt for Bangalore climate! Going to try this soon
Debs says
The best Mushroom soup ever ! Finding one without flour was difficult and then I stumbled upon this beauty.
Thanks soooo much 🙂 Love, Love, Love !!
Hina Gujral says
Thanks a million for your feedback. Personally, I too don’t prefer soups with flour and this recipe works perfectly for that purpose.
Fran Woodhurst says
Amazing cauliflower curry and mushroom soup, these are the first two I’ve cooked and love them
Hina Gujral says
thank you for such sweet feedback!