If you have fond memories of canned mushroom soup, you will enjoy this version. The canned soup's appeal is mainly due to its very high salt content. This recipe leaves out the salt but not the flavor.
Creamy Mushroom Soup
- Prep Time: 35 mins
- Cook Time: 35 mins
- Total Time: 1 hour 10 mins
- Yield: 6 to 8 (makes about 10 cups) 1x
Ingredients
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 ½ pounds white potatoes, peeled and chopped (about 4 ½ cups)
- 4 cups water
- 6 medium cremini or white mushrooms, sliced (about 2 ½ cups)
- 1 small yam or sweet potato, peeled and chopped (about 2 cups)
- 2 ribs celery, sliced (about ⅔ cup)
- 2 teaspoons dried Italian herb seasoning
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon ground nutmeg
- 1 cup water
- 12 medium cremini or white mushrooms, thinly sliced (4 to 5 cups)
- 1 cup unsweetened, room temperature nondairy milk
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3 to 5 minutes, adding a little water, as needed, to prevent sticking.
- Add the potatoes, 4 cups water, 6 sliced mushrooms, yams or sweet potatoes, celery, and herbs and spices (Italian seasoning, paprika, granulated garlic and onion, and nutmeg). Reduce the heat to medium and cook for about 10 to 15 minutes, or until the potatoes are tender.
- Add the 1 cup of water. Blend the soup with an immersion blender until it is mostly smooth. (If you don't have an immersion blender, carefully ladle the soup into a blender and blend before returning to the pot.)
- Add the 12 sliced mushrooms and cook over low heat, stirring occasionally, for 15 to 20 minutes until the mushrooms have softened. Remove the pot from the heat and whisk in the nondairy milk.
Notes
You can use any kind of edible mushrooms in this soup. White and cremini are easy to find in markets and they are the least expensive. You can use all the same type of mushroom or mix it up.
Nutrition
- Serving Size: ⅛ recipe, 1.25 cups
- Calories: 111
- Sugar: 4.6g
- Sodium: 40mg
- Fat: 1g
- Saturated Fat: 0.2g
- Carbohydrates: 22.3g
- Fiber: 4.4g
- Protein: 5.1g
- Cholesterol: 0
Above: White and cremini are the most commonly used mushrooms in the U.S. followed by the portabella and shiitake.
COMMONLY USED MUSHROOMS
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.
OTHER POPULAR 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.
I was just thinking that I needed to find a good mushroom soup recipe; thanks for sharing this can't wait to try it!
what a great tutorial on "shrooms" thanks.
Sure! I had fun doing that 🙂
I have everything here to make this except the mushrooms, going to the store! Looks delicious!
This looks absolutely amazing! This is going on the menu later this week!
Well I made it, and it's DELICIOUS! I posted a pic on FB and shared your site with everyone!
Yay! Thanks for the feedback and promoting the blog! Post the photo on my FB page if you like 🙂 Thanks!
Just what I feel like tonight. Thanks.
Loving the soup recipes lately. This one looks really great.
We loved this, especially my son. I did add some salt and pepper and diced zucchini. It will definitely be repeated in our home.
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.
Mmm, that sounds like an excellent substitution! I don't use cauliflower enough; I'll have to try that. 🙂
This was very yummy. Really hearty and clean & healthy 🙂
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.
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. 😉
can i freeze the leftover?
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. 🙂
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
Making this right now - I can smell it cooking from here and it smells so good!! Looking forward to it this evening 🙂 thanks Cathy!!
Hi Cathy, I just made the creamy mushroom soup, it was delicious!
Thanks Bruce! 🙂 So glad to hear it!
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!
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!
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!
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.
Can this be made in the instant pot?
Can't wait to make this ! You're the best, as always!
Mara
Undoubtedly, although not sure how long; probably not very, under 10 mins. 🙂
We made this soup today and had it for dinner. It was great! Next time I make it I’m going to make 2 modifications; purée only 2 cups of the soup to leave it chunky, and add half cup of raw cashews to the non dairy milk and purée it with the 2 cups of soup to make the final product more creamy.