The best healthy mushroom soup that's creamy, packed with mushroom flavor, and easy to make. Jump to Recipe keyboard_arrow_down
Well, it's official — the cold weather is here to stay for a few months anyway. When that happens, I go on the hunt for great soup recipes. I'm always keeping a lookout for any warm, hearty, nutritious soup to warm us up from the inside out. I've also found that they are the perfect thing to have in the freezer when I want a snack or a quick warm meal. And it nearly always hits the spot.
Normally at the beginning of the month, I like to pick a few soups to make in bulk that I can freeze in individual portions and then grab them at a moment’s notice. This month, I made a big batch of zero-point veggie soup and this delicious creamy mushroom soup.
The best part? You'll never believe it is only 3 points a serving! So go ahead and make up a big batch of this soup or any of my other warm, comforting soups and eat right away, throughout the week, or pop in your freezer for quick meals or snacks.
How do you make Mushroom Soup?
Making this Mushroom Soup could really not be any easier! Simply gather all your ingredients and slice and dice your veggies and get ready to make one of the yummiest soups you've ever had.
The first thing I do is add my large soup pot to the burner and turn it up to medium-high heat. I add both the olive oil and butter and let the butter melt. Once it's melted, I add the garlic and saute until it's nice and fragrant.
To the garlic/oil/butter mixture, I add the mushrooms, herbs, and Worcestershire sauce. I cook this all together for about 15 minutes or until the mushrooms are cooked through and have sweated out most of their moisture.
At that time, I pour in the vegetable stock and let it simmer, cooking for another 10 minutes. I add the nutmeg, salt, and pepper (and cornstarch and water slurry if you are wanting a thicker soup).
Finally, I add in the evaporated milk and skim milk and bring the soup back to a simmer. It's done! That's all it takes to make this fabulous, deep, rich-tasting Mushroom Soup.
How do you freeze Mushroom Soup?
If you're planning on putting some of this soup in the freezer, may I recommend a few tips to get your soup in and out of the freezer maintaining the taste and texture you expect.
- This probably goes without saying but make sure you have enough to freeze! Always making a double batch is my recommendation.
- Let the soup cool to room temperature before putting in containers to freeze.
- You can also let it cool down and refrigerate and then transfer to the freezer the next day if you like.
- Store in single-serving, airtight containers for ease of thawing and freezing. Mason jars are great for freezing soup in.
- When you're ready to thaw a serving of soup, let it thaw in the fridge. If you need it in a hurry, you can defrost it in the microwave (be sure to take off any metal lids first!), but you'll need to eat it right away.
- To reheat the thawed soup, I suggest reheating it over medium to medium-low heat in a saucepan to prevent scorching or overcooking.
- Stir regularly for the best results.
- If the soup is too thick, you can thin it by adding a tablespoon or two of milk at a time as you stir and reheat.
Recipe Idea and Tips
- Add diced onions to the mix when you're sauteing your garlic.
- Mix up your mushrooms: Use cremini, portobello, shitake, white, or any that you like to give your soup all the mushroom earthy flavor.
- Other herbs that would go great in mushroom soup include parsley and basil.
- Thinly sliced leeks added to the garlic make a great substitute for onions as well.
- Try a plant-based butter and coconut milk to make this dish vegan.
- Cook white, brown, or wild rice on the side and add a little to your bowl of mushroom soup for added texture and grain.
- Or, try egg noodles or another thin noodle, again, cooked separately to add under your soup.
No matter which way you make it, rest assured this Mushroom Soup is a winner in my book and will be in yours too!
Looking for more healthy soup recipes?
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- 4 U garlic cloves, minced
- 1 tbsp butter
- 4 cups mushrooms, minced (I used white, baby bella, and crimini)
- 2 tbsp fresh thyme
- 2 U bay leaves
- 1/2 tbsp Worcestershire sauce
- 2 cups vegetable broth (nonfat)
- 1 cup canned evaporated nonfat milk
- 1 cup skim milk
- 1/16 tsp nutmeg
- Salt and pepper
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Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes until fragrant.
Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook for about 15 minutes or until the mushrooms are cooked through and lose most of their moisture.
Add the vegetable stock and bring to a simmer. Cook for 10 minutes. Add the nutmeg and season with salt and pepper to taste. If you want a thicker soup, stir in the corn starch mixed with equal parts cold water at this point.
Add the evaporated milk and skim milk. Bring to a simmer. This soup freezes great so consider making extra batches for later.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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