Homemade Mushroom Soup
Prep time
Cook time
Total time
A healthy vegetarian and gluten-free soup that can be prepared in advance and keeps well. For vegan diets, substitute milk for almond or cashew milk.
Recipe type: Soups
Cuisine: International
Serves: 4
  • 1 large white onion, diced
  • 10 oz white button mushrooms, sliced
  • 8 oz brown cremini mushrooms, sliced
  • 2-3 medium portobello mushrooms, sliced
  • 3 Tbsp dried thyme (~8 Tbsp fresh thyme, taste accordingly)
  • 1 cup vegetable broth
  • 1 Tbsp corn starch
  • 1 cup milk (2% milk if prefer a lighter soup)
  • 2 dried bay leaf
  • Salt and black pepper
  1. Heat 2 tsp oil in a pot, add a pinch of salt and onions and sweat the onions till they begin to soften.
  2. Add 1 Tbsp oil. When oil is heated, add mushrooms. Lower heat to medium and cook till mushrooms are tender, about 5 minutes.
  3. Stir in the thyme and continue cooking on medium heat till mushrooms appear to have shrunk to half the original size.
  4. Add bay leaves and broth (reserving ½ cup) and bring to a boil.
  5. Dissolve corn starch in remaining broth and stir into the pot.
  6. Add milk and simmer for about 10 minutes.
  7. Season with salt and black pepper to taste.
For a richer soup, substitute 1 cup of milk with ½ cup of cream and ½ cup of milk.

For vegan diets, substitute dairy milk for almond or cashew milk.
Recipe by Ginger and Cilantro at http://www.gingerandcilantro.com/homemade-mushroom-soup/