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by Donya Mullins 58 Comments This post may contain affiliate links.
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My version of Healthy Mushroom Soup with no dairy added is rich, loaded with meaty Portabella mushrooms, and has a deep flavor that’s amazing. If you’re a mushroom lover, then this is the soup for you!
This hearty soup is extra delicious when served with Zucchini Cheese Quick Bread, and Couscous Salad.
No Dairy Mushroom Soup: Perfectly Delicious
I really, really like a bowl of good mushroom soup. Unfortunately, most recipes call for heavy cream, half & half, and other awesome ingredients that I LOVE but have been trying to reduce or at least pay careful attention to.
Now, I am just tickled because I think I’ve hit on something just right. This mushroom soup recipe is rich with that meaty taste of portabellamushroomsand is seasoned perfectly. It’s a broth-based soup like my Garden Vegetable Soup, that is easy to make in just one pot! I like to top a warm bowl full of scallions and a pinch of fresh time. It’s so good, and you’ll never miss the dairy!
Ingredients And Substitutions for Mushroom Soup Without Dairy
- Butter – olive oil can also be used.
- Onion
- Garlic Cloves
- Carrots
- Celery
- Portabella Mushrooms – white button mushrooms, Cremini Mushrooms, or Baby Bella Mushrooms can also be used.
- Vegetable Broth – chicken stock can be used as well.
- Beef Stock
- Worcestershire sauce – swap out with soy sauce if desired.
- Dried Thyme – dried herbs like rosemary, basil, and oregano can be substituted.
- Red Pepper Flakes
- Salt and Black Pepper
Tips And Tricks For This Soup Recipe
- Beef Stock Choice: Opt for a low-sodium or homemade beef stock. This will ensure a healthier soup and allow you to control the salt content. If you’re vegetarian or vegan, you can swap out the beef stock for a vegetable or mushroom stock.
- Season Gradually: After blending, taste your soup. Add seasonings gradually, stirring well after each addition to achieve the desired flavor without over-salting.
- Stir Regularly: As your soup simmers, stir it occasionally. This prevents the ingredients from sticking to the bottom and ensures even cooking and a beautiful texture.
- Boil Gently: Bring the mixture to a gentle boil once you’ve added your beef stock. Don’t let it boil too vigorously,, as this can overcook the mushrooms and diminish their natural flavors.
How To Clean Mushrooms
Mushrooms absorb water, so you want to clean them without soaking or rinsing carefully. All you need is a damp paper towel to wipe over each mushroom, removing all the dirt. That’s it!
How To Store Healthy Mushroom Soup
To store any of the leftover soup, put it in an airtight container and keep it in the refrigerator. I’ve found that one of the best ways to store this soup is in mason jars. The mushroom soup will keep in the fridge for 4-5 days.
People Often Ask
What other types of mushrooms can I use for mushroom soup?
White button mushrooms are a common choice, you can use a variety of mushrooms like cremini, shiitake, or oyster mushrooms to enhance the flavor.
Can I freeze mushroom soup?
Yes, you sure can. Be sure to cool it completely and store it in an airtight container. You can freeze it for up to 3 months.
How do I thicken the mushroom soup without flour?
You can thicken mushroom soup without using all purpose flour by blending 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Whisk it into the soup until you get the thickness that you want.
More Delicious Soup Recipes To Make
- Crock Pot Ham And Potato Soup
- Southern Style Chicken Stew
- Slow Cooker White Bean And Ham Soup
- One Pot Lasagna Soup
If you tried thisHealthy Mushroom Soup Recipeor any other recipe, please leave a 🌟star ratingand let me know how it went in thecommentsbelow. Thanks!
4.95 from 38 votes
Healthy Mushroom Soup
Author: Donya Mullins
Course: Soup
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 134kcal
Print Pin Rate
This healthier version of mushroom soup with no dairy added is rich, loaded with meaty Portabella mushrooms, and has a deep flavor that's amazing. If you're a mushroom lover, then this is the soup for you!
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrot
- ¼ cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon thyme
- 3 cups chopped portabella mushrooms
- 2 cups vegetable stock
- 3 cups beef stock
- 2 tablespoons Worcestershire sauce
- Dash of red pepper flakes
- Salt and Pepper to taste
Instructions
Melt butter in stock pot.
Add onion, carrot and celery cooking until translucent over medium heat.
Add minced garlic, mushrooms, and thyme. Cook for 5 minutes on medium-low heat.
Add stocks, Worcestershire sauce, and red pepper flakes. Season with salt and pepper.
Reduce to low and simmer for 30 minutes.
Taste and check for seasonings, then serve.
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1017mg | Potassium: 826mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5831IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg
Did you make my Healthy Mushroom Soup?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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Reader Interactions
Comments
Michelle
This was an awesome tasting and easy recipe. We added extra dried field mushrooms to boost the flavour. I was divine! Thank you.Reply
- Peggy A Erickson
Finally, I made a soup off the Internet that I like. For a light soup this had great taste.Reply
- Jennifer
I love this as a base. I subbed out the carrots for jalapeno peppers. I also pan fried some bite sized pieces of skirt steak with the butter, onion, celery, and peppers. I used homemade chicken stock from some wings and chicken legs we had from during the previous week. I actually removed all the mushroom stems and used them in the stock so the mushrooms in the soup are only the caps. Lastly, I deglazed the pot the steak and veggies were pan fried in with Xiaoxing wine.Delicious!
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