There’s nothing better than a creamy and healthy mushroom soup once the weather starts getting cooler. It’s insanely delicious, packed with nutrients, inexpensive and ready in 25 minutes.
Super easy to make it from scratch, throw together just a few ingredients and then you get a bowl of warming and comforting soup in no time. Forget canned soup loaded with salt and preservatives, this homemade soup is packed with goodness and big flavors, you will love it!
WHAT YOU NEED FOR THIS RECIPE:
- Vegetable broth
- Light soya sauce
- Olive oil, salt & pepper
HOW TO MAKE THIS SOUP:
- Saute’ onion, garlic, thyme and mushrooms.
- Add some oil and flour, stir and make a roux (thick paste).
- Add vegetable broth, stir well, add milk and cook for about 15-20 minutes.
- Reduce the heat and add a splash of soya sauce. Done.
It’s delicious and easy, ready in no time, healthy and budget-friendly:
Mushrooms: any combination of your favourite mushroom varieties would work in this soup, however, inexpensive Baby Bella or cremini work better than white mushrooms and they give more color and flavor.
Plenty of garlic, onion and thyme! Their flavors really shine here and complement the earthy flavor of mushrooms without overpowering it. If you don’t like thyme, you can also use parsley, oregano, tarragon, chives or what you prefer most.
Texture: I’m not a big fan of using butter or cream in soup, I think they add unnecessary fat and somehow they take away flavors. I make the roux just mixing a little of olive oil and flour, adding some milk at the end. I definitely prefer a light soup, but if you like a richer soup you can surely go for some heavy cream or half and half, it will taste delicious anyway. For a dairy free/vegan option, you can use almond milk, this mushroom soup will be still nice and creamy.
Flavours: What really makes this soup to die for is the awesome combination of earthy mushrooms, fresh garlic and herbs. Make sure you have these fresh ingredients alongside some good vegetable broth and you’ll have the best soup ever.
Don’t forget the final touch of soya sauce, for a great savoury boost!
Leftovers: it keeps well in the fridge for up to 3 days. I wouldn’t advise to freeze them though; mushroom soups thickened with a flour-based roux might be a bit stodgy when thawed, they’re ok, but not at their best.
This healthy mushroom soup is so good, hearty and guaranteed to please every mushroom lover!
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
HEALTHY MUSHROOM SOUP
- 1 lb mushrooms (baby bella, crimini...)
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 2 Tbsp olive oil
- 1 Tbsp low sodium soya sauce
- 1/2 tsp thyme, leaves (or 1/4 tsp of dried thyme leaves)
- 1/4 cup all-purpose flour
- 2 cups vegetable broth*
- 1 cup milk (whole milk, reduced fat milk or almond milk)
- salt & black pepper to taste
- Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
- In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
- Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
- Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.
- Simmer uncovered, stirring occasionally, for about 15-20 minutes.
- Finally, add the soya sauce and cook for a further minute.Taste and adjust seasoning, as necessary (it depends on the salt content of your vegetable broth)*
- Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil. Serve with toasted bread on the side and enjoy!
- I make my homemade vegetable broth simply cooking some sliced onions, celery, carrots and leftover veggies. It takes 5 minutes. I don't use any broth cubes or boullion.
- The soup keeps well in the fridge for up to 3 days.