Foolproof Mushroom Soup


I bet you’ve tried pureed mushroom soups many times and they may have been delicious, but… Many restaurants and packaged food manufacturers add one thing that can mess up your diet, stomach and even pallet and the ingredient is – cream.

Don’t get me wrong, cream makes everything taste better, but it can also be bad for those trying to lose weight and those with lactose intolerance. Besides that, you don’t really feel that much flavor if your soup is packed with cream.

I have a recipe that tastes almost like the mushroom soup with cream but without it. I have one secret ingredient that actually makes the entire soup. Ready? Check the recipe below then!

Okay, you made it to this paragraph, which means I got you excited!

The secret ingredient is a bag of dried porcini mushrooms which you can get anywhere at a grocery store. They are a little on a pricier side but trust me, they are absolutely worth it!

If you can’t find Porchinis, use lobster mushrooms and make sure they are dried.

Also try to avoid concentrated bullion aka cubes,  pastes, and powder, Use either homemade vegetable stock and get one from the supermarket and make sure it’s liquid, not dry. Powdered bullion can really mess up with the flavor.


Serving Size:

4 bowls


  • 25g of dried porcini mushrooms (soaked and drained)
  • 2 white onions finely chopped
  • 2 cloves of garlic minced
  • 1/4 cup olive oil
  • 500g of mushrooms (crimini, white or portobello)
  • 500ml of vegetable bullion
  • 2 tbsp of corn flour
  • 2tbsp of olive oil
  • 1 cup of whole milk.

Nutritional value per serving:

  • 310 Calories
  • 22.7g Fat
  • 25.6g Carbs
  • 6.2g Fiber
  • 14.7g Protein

How to make:

Gently fry chopped onions in a large pot over medium heat until golden brown and soft. Add garlic and cook for another 30 seconds.

Finely chop dried and soaked porcini.

Chop fresh mushrooms into medium chunks.

Add all the mushrooms into the pot and cook for 5-7 minutes.

Add bullion and bring to the boil then turn the flame to medium and cook for another 5-7 minutes.

In a separate bowl combine corn flour, milk and olive oil.

Slowly add hot mushroom mixture into the bowl with flour and milk and whisk until blended.

Return to heat and cook over low heat until the mixture thickens a little.

Put all the ingredients into a blender and puree on medium so some mushroom chunks are remained whole.

Serve with toasted bread, green onions or salt and pepper.






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