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Overhead shot of bowl of best ever mushroom soup with a wooden handled spoon in the bowl on the left side of the bowl. Fresh mushrooms and thyme leaves surround the bowl and there is a grey striped napkin to the left of the bowl

Best Ever Mushroom Soup

This is the best ever mushroom soup! This creamy mushroom soup is easy to make, low carb, dairy free, vegan, paleo and Whole30 friendly. Ready in about 30 minutes this recipe will soon become your go-to soup recipe
4.96 from 100 votes
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Course: Soup
Cuisine: American
Keyword: creamy soup, mushroom soup
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 2

Recipe Video

Ingredients

  • 1 large white onion - diced
  • 1 package white button mushrooms - 10 oz sliced
  • 1 package baby portobello mushrooms - 10 oz sliced
  • 10 stalks fresh thyme - leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour - or arrowroot or cornstarch
  • 1 cup dairy free milk - unsweetened
  • 1 dried bay leaf
  • 1/2 tbs. coconut aminos - liquid aminos as an alternative
  • 1/2 tsp. salt
  • freshly ground pepper
  • 1/2 tsp. garlic powder - optional

Instructions

  • In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  • Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  • Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  • You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  • Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  • Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  • Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

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Notes

This soup is amazing the next day as well and can easily be doubled or tripled.
To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it's hot). 
To thicken the soup even more, you can add a can of drained white beans or boiled potatoes. 
A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.
If you don't have fresh thyme, you can use 1 teaspoon of dried thyme.
Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.
Substitutes for tapioca starch include arrowroot powder or cornstarch.

Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 116
Fat 1g
Carbohydrates 21g
Fiber 3g
Sugar 7g
Protein 6g
*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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