The Best Mushroom Soup Recipe

This sippable soup is one that you’ll make again and again! You’ll love the flavors of this super simple mushroom soup recipe! 

I seriously love soup.

I know most people tend to think of it as a “seasonal” thing, but in our house? All. Year. Long. 

Seriously, why not? A great soup has the ability to make your days warmer, your bellies happy and just slow the pace down of everyone chowing down at dinner.mushroom soup recipe

Easy Mushroom Soup Recipe

And I’m not really against any type of soup, honestly. (but the ones where I can pack in a few “hidden” veggies are always at the top of my radar!)

So bring on the soups! Spoonful by spoonful, because I promise Y’all that I’ll enjoy each and every bite! 

Can you eat mushroom soup on a low carb diet? 

Absolutely. To enjoy soup when living a low carb lifestyle, you just need to make certain that you’re paying attention to the ingredients that you’re putting into the soup. I’m not saying that this easy mushroom soup is low carb, but I do want everyone to know that it is possible to enjoy certain soups when trying to cut back on the sneaky carbohydrates.

Is it possible to substitute in portabello mushrooms instead for Mushroom Soup? 

For sure. You just go ahead and add in whatever type of mushrooms that you’re heart desires. (well, be careful- not all mushrooms are safe to eat!) Any type of mushrooms that you can buy from the store can be added into this simple mushroom soup recipe. 

 

Simple Mushroom Soup Recipe

Okay, I just can’t hold off any longer. I’m super stoked to share this homemade soup recipe with you, and I have this feeling that you’re gonna love it as much as I do. 

But first, don’t forget to check out some of these other awesome recipes as well:

Now that we all agree that soup is bomb-diggity, let’s get down to the recipe!

How To Make Simple Mushroom Soup

Ingredients for Mushroom Soup

  • 1 large white onion diced
  • 1 package white button mushrooms (10 oz sliced)
  • 10 stalks fresh thyme, leaves removed
  • 1 tsp of vegetable base
  • 1 tbsp cornstarch
  • 2 cups water
  • 1 cup heavy cream
  • 1 dried bay leaf
  • 1/2 tsp. salt
  • Pinch of ground pepper

Directions for Simple Mushroom Soup

Start by washing and de-stemming the mushrooms.  Save the stems for later. You’ll be using them!

Safely cut the mushroom caps and saute them for about 3-5 mins or until tender. You’ll start to smell them once they are close to done.

While the caps are sauteing, dice up the onion and stems together in a bowl.

Once the caps are finished cooking, add them to your slow cooker.  Add the stems and onions as well and give a little stir.

Start to prepare the fresh thyme and rosemary. Cut up the rosemary leaves, so they are the same size as the thyme leaf. (That smell, though! Heavenly!)

Add the rosemary and thyme mix to the slow cooker and place the lid on. (You’re almost there…!)

Now it’s time to mix the vegetable base and water together in a bowl. (This is a simple step that the kiddos can help with!) Once done, add to the slow cooker.

Next, add in the cornstarch, salt, pepper,  bay leaf, and heavy cream and stir everything all together. (another job for the kids!)

Once stirred, seal the lid.

Turn your slow cooker to high and cook for 4 hours. Or if you prefer stove top just do a pan and allow it to cook on low for a few hours until it breaks down. 

how to make mushroom soup

Once it’s done, give it a quick stir, a sniff (and a tiny taste test – a benefit of being the cook!) and serve! 

cream of mushroom soup

Simple Mushroom Soup

Slow cooker and stove top directions are available for this simple mushroom soup recipe! Warm up on a cold chilly day. 
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 1 large white onion diced
  • 1 package white button mushrooms (10 oz sliced)
  • 10 stalks fresh thyme, leaves removed
  • 1 tsp of vegetable base
  • 1 tbsp cornstarch
  • 2 cups water
  • 1 cup heavy cream
  • 1 dried bay leaf
  • 1/2 tsp. salt
  • Pinch of ground pepper

Instructions
 

  • Start by washing and de-stemming the mushrooms.  Save the stems for later. You'll be using them!
  • Safely cut the mushroom caps and saute them for about 3-5 mins or until tender. You'll start to smell them once they are close to done.
  • While the caps are sauteing, dice up the onion and stems together in a bowl.
  • Once the caps are finished cooking, add them to your slow cooker. Add the stems and onions as well and give a little stir.
  • Start to prepare the fresh thyme and rosemary. Cut up the rosemary leaves, so they are the same size as the thyme leaf. (That smell, though! Heavenly!)
  • Add the rosemary and thyme mix to the slow cooker and place the lid on. (You're almost there...!)
  • Now it's time to mix the vegetable base and water together in a bowl. (This is a simple step that the kiddos can help with!) Once done, add to the slow cooker.
  • Next, add in the cornstarch, salt, pepper, bay leaf, and heavy cream and stir everything all together. (another job for the kids!)
  • Once stirred, seal the lid.
  • Turn your slow cooker to high and cook for 4 hours.
  • Once it's done, give it a quick stir, a sniff (and a tiny taste test - a benefit of being the cook!) and serve! 
Keyword cream of mushroom soup, mushroom soup

cream of mushroom soup

What would you add to this simple mushroom soup recipe?

 

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Brea

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