After a very informal poll, I’ve found that people actually like mushrooms. Out of the seven people I’ve asked, two being boys, all but one like them. Odd, right? Sample size aside, I was always under the impression that I was special since I genuinely enjoy eating the delicate fungi and, let’s face it, the idea of mushrooms is a little weird.
Are they dangerous? Are they poison? Who cares? Let’s eat em!
–Me as a child
SO people like mushrooms, but do they like mushroom soup? I did another poll, this time of four people (the girl gang minus one because she was absent) and found that mushroom soup is also a beloved dish!
MIND. BLOWN.
Same topic, different thought: Did you know that there are other ways to eat mushroom soup aside from the creamy condensed version you get via cans? Heh, cans. You can have brothy soup or you can have a half creamy, non heavy AF version too! It’s literally a whole new world of soups for me, which is why I couldn’t be more amped about sharing this recipe because it’s already my favorite homemade mushroom soup in the history of ever.
Hearty Portobello Mushroom Soup
Start your soup journey with some expertly picked baby bella mushrooms, readily available in the refrigerated part of your grocer’s produce section.
I cleaned the dirt off later. Clean your shrooms, folks.
NOW we shall skip right to the finished product without a lot of unnecessary photos of the cooking process because I had a limited amount of sunlight and also a date with Netflix. Use your pretty little imaginations.
Ta-da! Souper.
Kind of brothy but with a hint of dairy free milk to just give you that “uhhhhh, yes” soup feeling.
Easy Portobello Mushroom Soup
Ingredients
- 16 oz Baby Portobello Mushrooms, sliced
- 1 large White Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp butter
- 1/2 tsp Thyme
- 2 tbsp Flat Leaf Parsley, finely chopped
- 32 oz carton Chicken or Vegetable Stock
- 1/2 c. Water or 1/2 c. Almond Milk
- 2 tbsp Cornstarch
- Sea Salt to taste
Instructions
- In a large soup pot, melt butter on medium heat and add onion and garlic. Saute until onions are translucent. Add sliced mushrooms and cook for five minutes, stirring often.
- Add chicken or vegetable stock. Bring to a soft boil, reduce heat to medium low and simmer for 15-20 minutes. Add thyme and salt to taste
Thickening (optional if you want a creamier soup, skip if you like it brothy)
- Mix 1/2 cup of cold water or dairy free milk and 2 tbsp cornstarch until combined. Slowly add to the soup, stirring continuously. Simmer for 5 minutes as the soup slightly thickens. Serve hot because, well, it's soup.
♥ Liz
:I love mushrooms and this recipe is very helpful to me!
This may be the worst soup I’ve ever eaten. The soup is thin, dark gray in color, bitter and tasteless all at once.
Sorry you didn’t enjoy it! If you want a thicker soup, you’ll have to use heavy cream but appreciate your input!
I LOVE mushrooms! Can’t wait to try this recipe – although I also LOVE thick, creamy dairy so thanks for the alternative preparation! X0
Hope you love it Chris!!
Just made, I added a teaspoon of Sherry! I reread recipe looking for when to add parsley? Maybe I just missed it!🤦♀️🤣added it anyway at the end! Skipped the milk/water, smells delicious and healthy!!!
Adding it at the end is right!! I wrote this recipe in my early days of blogging so I probably missed adding it! Hope you enjoy the soup Sue!!!
Liz, thank you for this recipe. I have been looking for a “Golden Mushroom” type soup recipe for years when I found your recipe. By making a few simple changes and additions, I have finally found THE recipe I have been looking for! I used beef broth instead of chicken or veggie broth, added a small can of tomato sauce and viola! I did use the creamy additions and it was marvelous.
Loretta, I’m so glad you enjoyed it! This recipe is from one of my first years of blogging and I still make it quite often. Happy to hear that you found your long lost recipe on my little blog!! ❤
The pictures are lovely.I like mushrooms so I might give this soup a try
Thank you! Certainly try it if you are a mushroom fan. It’s perfect for chilly fall weather 🙂
I think mushrooms are just ok. I’ll eat them on pizza, but if they’re on their own, I find them too smooth like eyeballs sometimes.
Yes, they can be akin to eyeballs at times. Maybe I should have saved this one for Halloween!?!
Here’s a thought…bobbing for mushrooms!
I think we are onto something! *And by we I mean you and I will take partial credit.*
This looks souper! I have been enjoying some soup lately as well. I too like adding shrooms. Makes it seem a little more special and tastey! Let’s all get funky with fungi! 🙂