This post may contain affiliate links. Read my disclosure policy.
This mushroom soup boasts 2 pounds of fresh mushrooms, so if you’re a mushroom lover like myself, this soup is for you. It is so simple to make and everything is in a light cream broth so you still get some creaminess without the heaviness of many cream soups.
This recipe was shared with us by Olga P., one of the ladies in church. She had made it for the construction crew while our church was being built and the guys raved about it so of course we asked her for the recipe :).
Ingredients for Mushroom Soup:
8cups water
2 cups chicken or vegetable broth
3-4 medium potatoes, peeled, diced and rinsed
2 lbsmushrooms, sliced
2 cupshalf & half (or 1 cup milk + 1 cup heavy cream)
4 Tbsp flour (add 5 Tbsp if you like a creamier soup)
1 medium onion, finely diced
1 large carrot, grated
3 Tbspbutter
2 Tbsp mushroom seasoning (or 1/2 Tbsp Mrs. Dash, or vegetable seasoning *see note)
Salt and black pepper to taste
1/3 cup chopped parsley or dill or both
*Note: Olga P., who shared this recipe with me, uses amushroom seasoning that she purchased at the European market. We knew that not everyone may have access to it, so we tried using Mrs. Dash seasoning instead and it was still very tasty. YOu can also sub with this Mushroom Seasoning, or this Mushroom Soup Seasoning, adding it to taste.
How to Make Mushroom Soup:
1. Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 minutes or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until they are lightly browned and softened. Addmushrooms to the soup pot andcontinue cooking 5-8 min.
2. Meanwhile, heat the same skilletover medium/high heat. Add 3 Tbsp butter along with diced onion and grated carrot, and sauteuntil golden (8-10 min) thenadd to the soup pot. For picky eaters who don’t like the onion texture, you can pureethe sautéed carrots and onion in a blender or food processor.
3. Whisktogether 2 cups half and halfand 4 Tbsp flour until smooth.Add cream mixture to the soup. Add seasonings to taste (If not using mushroom seasoning, we recommend the following seasoning combination:1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash). Stir in 1/3 cup choppedParsley or Dill or a mix of both. Bring to a boil for a few minutes, check potatoes for doneness and remove from heat.
Mushroom Soup Recipe
Author: Natasha of NatashasKitchen.com
This mushroom soup boasts 2 pounds of mushrooms, so if you're a mushroom lover like myself, this soup is for you. It uses a light cream broth so you still get some creaminess without the heaviness of cream soups.
SavePinReviewPrint
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Ingredients
Servings: 8 -10 servings
- 8 cups water
- 2 cups chicken or vegetable broth
- 3-4 medium potatoes, peeled, diced and rinsed
- 2 lbs mushrooms, sliced
- 2 cups half & half, or 1 cup milk + 1 cup heavy cream
- 4 Tbsp flour, add 5 Tbsp if you like a creamier soup
- 1 medium onion, finely diced
- 1 large carrot, grated
- 3 Tbsp unsalted butter
- 2 Tbsp mushroom seasoning, or 1/2 Tbsp Mrs. Dash, or vegetable seasoning *see note
- Salt and black pepper to taste
- 1/3 cup chopped parsley or dill or both
Instructions
Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 min or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until lightly browned and softened. Add mushrooms to the soup pot and continue cooking 5-8 min.
Meanwhile, heat the same skillet over medium/high heat. Add 3 Tbsp butter along with diced onion and grated carrot, and saute until golden (8-10 min) then add to the soup pot. For picky eaters who don't like the onion texture, you can puree the sautéed carrots and onion in a blender or food processor.
Whisk together 2 cups half and half and 4 Tbsp flour until smooth. Add cream mixture to the soup. Add seasonings to taste (If not using mushroom seasoning, we recommend the following seasoning combination: 1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash). Stir in 1/3 cup chopped Parsley or Dill or a mix of both. Bring to a boil for a few minutes, check potatoes for doneness and remove from heat.
Notes
*Note: Olga P., who shared this recipe with me, uses a mushroom seasoning
that she purchased at the European market. We knew that not everyone may have access to it, so we tried using Mrs. Dash seasoning instead and it was still very tasty. You can also substitute with a different Mushroom seasoning or Mushroom soup seasoning and add it to taste.
- Full Nutrition Label
- Nutrition Disclosure
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: Mushroom Soup
Skill Level: Easy/Medium
Cost to Make: $$
♥ FAVORITE THINGS♥
*The Le Creuset French Ovens are made to last a lifetime. They’re lovely too.
* These glass bowls by pyrex are perfect for prepping &serving.
*These Joseph Joseph utensils sit next to the stove and they get used. ALOT!
* Every cook should have a strong whisk.I always reach forthis one.
In other news, the bun is still in the oven. I guess I’m being inpatient – she still has 11 days to get chubbier. I’m just super excited!! 🙂 And, I’m ready for the weather to start warming up, but for now; soup’s on.
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.
What is a good thickener for mushroom soup? ›
Potatoes! Yes, you heard it right, I use starchy potatoes to thicken up the soup. It works fantastically. Potatoes add so much needed thickness and nice creamy texture to the soup!
Is mushroom soup good or bad for you? ›
Yes, mushroom soups can offer many great benefits. They are a good source of vitamins, minerals, and other nutrients, which can help boost immunity, reduce inflammation, and provide antioxidant protection. Additionally, mushrooms are low in calories and fat, making them a great healthy appetizer option.
Does mushroom soup lower blood pressure? ›
The bioactive compounds of mushrooms have been shown to reduce hypertension. Furthermore, mushrooms also contain many vitamins such as cobalamin, riboflavin, thiamine, vitamin D, and ascorbic acid, and minerals, including magnesium, sodium, iron calcium, manganese, potassium, phosphorus, and copper.
How to level up mushroom soup? ›
That is easily remedied by slicing and sautéing fresh mushrooms and adding them to the soup along with their cooking juices. If you're feeling adventurous, try using other varieties of mushrooms rather than white buttons. Also, add some finely diced shallots to the sautée and season them well with salt and pepper.
Why is my mushroom soup tasteless? ›
If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.
Can you add milk to soup to make it creamy? ›
Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch.
How do you fix watery mushroom soup? ›
Add flour or cornflour
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Why does cream of mushroom soup get watery? ›
Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process. Mushrooms and potatoes are prime examples of vegetables that continue to “weep,” or lose moisture as they cook further, especially from a raw state.
What is the unhealthiest soup? ›
The 12 Unhealthiest Canned Soups
- Campbell's Homestyle New England Clam Chowder.
- Progresso Three Cheese Tortellini. ...
- Gardein Plant Based Minestrone & Saus'ge. ...
- Chunky Spicy Chicken Quesadilla. ...
- Amazon Fresh Chicken Noodle. ...
- Gardein Plant Based Saus'ge Gumbo. ...
- Progresso Rich & Hearty Chicken Corn Chowder Flavored with Bacon. ...
A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.
Is mushroom soup a laxative? ›
Improves Digestion: Mushrooms are a good source of fiber which is important for maintaining a healthy digestive system. Fiber helps to bulk up stool and prevents constipation and is good for maintaining a healthy gut microbiome.
What is the number one food that causes high blood pressure? ›
Salty foods. High sodium consumption can elevate blood pressure. Many people eat too much sodium without realizing it. Highly processed foods and fast foods usually contain excessive amounts of sodium, often more than the 2,300 milligrams a person should consume daily.
What is the number one vegetable to lower blood pressure? ›
Make at least one of your daily vegetable servings a dark leafy green like arugula, cabbage, kale or spinach for potentially greater blood pressure benefits. A serving of leafy greens is 1 cup of raw greens or ½ cup cooked greens.
Does mushroom soup raise blood sugar? ›
Although mushrooms are technically fungi, they are considered white vegetables — like onions and garlic — with a low GI of 10–15 and a GL of less than 1 per cup (70 grams), meaning that they won't spike your blood sugar levels (11).
What can I add to my soup to make it tastier? ›
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
How can I make my soup more tasty? ›
Perk up a Bland Soup With Simple Pantry Staples
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
What can I add to canned soup to make it better? ›
More vegetables: This is a great place for leftover cooked veggies. If you are working with a creamed soup, consider pureeing some vegetables to stir in. Cooked cauliflower, potatoes, winter squash, or carrots would work really well. Herbs: Fresh chives, thyme, or cilantro stirred in just before serving.
How do you make mushroom soup less bitter? ›
Add acidic ingredients: Adding acidic ingredients like lemon juice, vinegar, or tomatoes can help balance out the flavor of the mushrooms.
