Creamy Mushroom Soup

If you have fond memories of Cream of Mushroom soup from the can like I do, you will enjoy this soup—even more so than the canned, whose appeal is largely due to its high salt content. This recipe leaves out the salt but not the flavor.

Mushrooms are one of my favorite foods, and there are so many different kinds. I have noted the most commonly used mushrooms below, along with photos and explanations for each.

No matter what type of mushrooms you use for this soup, you will need about three-quarters of a pound. Mushrooms are used twice in this recipe: in the creamy soup base you’ll use about 1/3 of your mushrooms (step 1), and the remaining 2/3 are to be left diced or sliced (step 3).

Mushrooms vary greatly in size. I have used cremini and white mushrooms in this recipe, which are typically about 1 and a 1/2 inches wide at the cap. If your mushrooms are on the small side, use a few more; if they are rather large, you can use a few less. If you’re a mushroom fanatic, you can, of course, add more than what I have listed here.

1/2 to 1 cup water, for sauteing
1 yellow onion, diced
4 cups water
4-6 mushrooms, diced or sliced
2 large Russet potatoes, peeled and diced
1 small yam or sweet potato, peeled and diced
2 ribs celery, chopped
2 teaspoons dried herb blend (like an Italian blend or Herbs de Provence)
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon ground nutmeg
1 cup water
10-12 mushrooms, diced or sliced
1 cup non-dairy milk (I like unsweetened almond)

1. Saute the onion, using a tablespoon or two of water for 1-2 minutes until soft and translucent, adding a little water as needed to prevent sticking. Add the 4 cups water, mushrooms, potatoes, yams or sweet potatoes, celery, and herbs and spices, and cook at a low boil until the potatoes are very soft, about 10-15 minutes.

2. Add one cup of water, and blend everything until smooth, or nearly smooth (some small chunks are fine) in the pot with a hand-held immersion blender. You can also use a regular blender by transferring the soup (in two batches) to your blender, and then pouring it back into the pot.

3. Once all the soup has been blended and is in the pot, add the remaining sliced or diced mushrooms and cook on low for 15-20 minutes until the mushrooms are softened, stirring occasionally. Remove the soup pot from the heat and stir in the non-dairy milk. Serve immediately.

Preparation: 25 minutes
Cooking time: 35 minutes
Serves: 6-8 (makes 10 cups of soup)


Mushrooms: Any kind of edible mushrooms may be used in this soup (see below). White and cremini are easy to find in markets, and they are the most inexpensive. You can use all the same type of mushroom or mix them up.

Potatoes: If you use another type of white potato, like Yukon Gold, you may want to use 4-5 of them since they are smaller than Russets typically. The small yam or sweet potato should measure about 1-1/2 cups diced.

Add vegetables: Feel free to add other chopped veggies (in step 3), such as celery, carrots, zucchini, diced winter squash (butternut, kabocha, delicata, etc.), and/or greens cut up into bite-size pieces (like kale, chard, collard greens).

Add some whole grains: Adding about a cup of cooked grains makes an excellent addition to this soup. I love to add cooked pearled barley but you can also add brown rice, or any cooked grain that you like.

Above: White and cremini are the most commonly used mushrooms in the U.S. followed by the portabella and shiitake.


White mushrooms range in size from tiny—called button, which are harvested when young and have the mildest flavor—to jumbo, which can be stuffed and baked. Creamy white to pale tan, they have a firm texture and a delicate flavor.

Cremini mushrooms are similar to white mushrooms but with a firmer texture and deeper flavor. Creminis are immature Portobello mushrooms. The button-like caps range from pale tan to rich brown. The stems are edible.

Portabellas have short, fat stems with a large, dark brown cap (up to 6 inches across), with a firm white flesh that has a steak-like texture, which is why they are often used in place of hamburger patties.

Shiitakes are tan to deep brown in color with spongy umbrella-looking caps. The flesh is aromatic, and tastes slightly smoky. They are best eaten cooked; the stems are tough, so are not typically eaten, but instead are used for soup stock.

Above: These mushrooms are a little more exotic but stil popular. They are sold in most markets, and are typically more expensive than the above commonly used mushrooms.


Chanterelles range from yellow, orange, and brown to pale white or black. The funnel-shaped caps have wrinkles instead of gills on the underside. They should be washed carefully before using.

Enoki mushrooms have long, slender stems with small, stubby caps. They have a crunchy texture and slightly fruity flavor; a very unique mushroom.

Oyster mushrooms are velvety and trumpet-shaped, and have delicate brown, gray, or reddish caps on gray-white stems. They have a peppery flavor that becomes very mild when cooked. Young, small oysters are considered the best.

Trumpet mushrooms are the largest of the oyster mushrooms, and are also known as erengi, King trumpet, French horn, or King oyster. They have thick, meaty, white stems with small, light brown caps.

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  1. Jill says

    I was just thinking that I needed to find a good mushroom soup recipe; thanks for sharing this can’t wait to try it!

  2. Connie says

    We loved this, especially my son. I did add some salt and pepper and diced zucchini. It will definitely be repeated in our home.

  3. says

    Delicious! I just made this using cauliflower in place of the potatoes and yams. Thank you for thinking of paprika and nutmeg! The two of them never would have occurred to me and they are wonderful. I will be making this recipe again, for sure.

  4. Madeleine Moreau says

    I’ve been off the plant based diet since last June. But looking at your recipes and comments I’m thinking of getting back. I have printed a couple of recipes and will try them and maybe that will get me back to try others. I have cancer right now and I’m hoping this will help me to eat better. Thank you Kathy for your well illustratede recipe.

    • says

      Hi Madeleine, so sorry to hear that you have cancer. But happy that my recipes are making you want to return to a plant-based diet. :) The great thing about eating a whole foods, plant-based diet is that it can’t hurt anything, only help. I hope you feel better soon. Email me if you have any questions. 😉

    • says

      Hi Marisa, sure. The texture may not be quite the same after freezing, but it will still taste good. Potatoes and non-dairy milks seem to separate a little after freezing. :)

  5. Bev Jeffries says

    i use cashews to make my soup creamy. also add a few stalks of kale and fresh parsley. According to Dr. Joel Fuhrman, mushrooms have a lot of anti-cancer compounds

  6. Erika says

    I’ve made this twice now and am absolutely in love with it. I love how potato (yay, potatoes!) lends so much richness and depth. Winner recipe, thank you!

  7. says

    This soup is delicious! Love how the potato gives it creaminess. I used a large sweet potato; will definitely make this again with other vegetables- winter squash? Cauliflower ? Yum!

  8. shara says

    Loved this soup, came out great! I added a bunch more mushrooms including shitake and a couple of zucchinis too. Woud absolutely make this again and again. Thanks for sharing!

  9. Mary says

    Hi Cathy,
    Made the soup, I added a whole bag of organic pea’s, 2 cans wild caught tuna and cooked brown rice pasta (brand name Tinkyada pasta joy) and my husband and I thought it was the best tuna casserole I have ever made. We have tried many of your recipes and they are excellent. Thank you so much for all your time and effort helping other people make right choices. Food taste so much better without all the chemicals and GMO.

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