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Mushroom Soup

Caroline Guntur: "I used other mushrooms and it turned out great an…" Read More
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Mushroom Soup

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  • 2 cups cremini mushrooms (finely chopped fresh)
  • 1/3 cup dried shitake mushrooms
  • 2 Tbsp. olive oil (divided use)
  • 1 small yellow onion (chopped)
  • 1/2 tsp. dried thyme
  • 1 Tbsp. soy sauce
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 Tbsp. flour (dissolved in 1 tablespoon cool water)
  • 1 cup milk
  • salt
  • freshly ground black pepper
  • mushrooms (optional)
  • fresh thyme (optional)
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    NutritionView More

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    Calories150Calories from Fat70
    Total Fat8g12%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat70
    Total Carbohydrate13g4%
    Dietary Fiber2g8%
    Vitamin A8%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Reviewer Profile Image
    Sarah Lefkowitz 6 months ago
    The consistency came out a little weird and it’s just not super tasty. Will be trying another mushroom soup next time.
    Reviewer Profile Image
    Caroline Guntur 7 months ago
    I used other mushrooms and it turned out great anyway! Delicious! We also added some black quinoa to the leftovers, and it was filling either way!
    Reviewer Profile Image
    Kathy 8 months ago
    It turned out good I couldn’t find cremmeni mushrooms so I used baby bElla instead Next time I’ll go to a different store also I didn’t have soy sauce so I used a little teriyaki 🤷🏼‍♀️
    Reviewer Profile Image
    Dinah Mellin a year ago
    I followed the recipe slightly, didn’t have dried mushrooms, had 2lbs of white mushrooms. But love the thyme. Not sure I’ll purée
    Reviewer Profile Image
    Ceegee a year ago
    It was very good I made a few substitutions to what I had on hand but the seasonings were right on I used organic chicken stock from the box and a variety of gourmet dried mushrooms instead of shitake with half and half
    Reviewer Profile Image
    B 2 years ago
    A little bland for me but I did do some improvising when it came to the mushrooms which should not have made a big difference. After adding smoked paprika, turmeric, garlic, I noted it to be tastier. I also added some rice to have a complete protein.
    Reviewer Profile Image
    Kristine 2 years ago
    Very good! I used 3 cups vegetable broth and 1/2 tsp white pepper and 1 tsp salt. I ended up blending it all in the end to make it more creamy and smooth. I did not add the extra tablespoon of olive oil, as I did not feel the need to.
    Reviewer Profile Image
    Siobhan Gallagher 2 years ago
    Easy and really filling soup. I have tried with different broths and added bean sprouts
    Reviewer Profile Image
    Vanessa Thompson 2 years ago
    The Mushroom soup recipe turned out great. It was easy and minimal prep was involved I found the soup to be very flavorful and just enough salt with the soy sauce at it are used unsalted butter to sauté the onions instead of oil. I serve the soup with crusty bread and a light salad. It was delicious.
    Reviewer Profile Image
    Angela Willis 2 years ago
    Delicious! Served with bread and cheese, this was an easy supper. Followed the tip and blended the mushroom/broth mix with a stick blender before adding the milk. Reserved a few thin slices of fresh mushroom to cook in the last 5 minutes to add a bit of texture. Will definitely make again!
    Reviewer Profile Image
    Parente 3 years ago
    Made this and one of my favorites. Adjust it to your taste.
    Reviewer Profile Image
    Jen Strom 3 years ago
    Really tasty and easy. Much better and healthier than a canned version. I blended the whole thing and then tossed in some slices of sauteed mushrooms for texture.
    Reviewer Profile Image
    Yoshie Johnson 3 years ago
    so delicious! I added sesame oil as well and used fresh thyme instead of dried.
    Reviewer Profile Image
    Diane B. 4 years ago
    Great taste. Not super attractive due to the late add of the flour & water.