Healthy Mushroom Soup Recipe

Introduction

This healthy mushroom soup is a creamy, comforting bowl that’s easy to make and perfect for any season. Made with fresh mushrooms, herbs, and a touch of sour cream, it offers a rich flavor without heaviness. Whether you’re looking for a light lunch or a starter for dinner, this recipe hits the spot.

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup onion, diced small
• 2 cloves garlic, diced small
• 8 oz sliced white mushrooms (or other mushrooms of choice)
• 1.5 cups chicken, beef, vegetable, or mushroom stock or broth (or Better than Bullion/bouillon cube mixed with water as per label)
• ¼ teaspoon thyme
• ¼ teaspoon rosemary
• ¼ teaspoon black pepper
• Salt to taste
• 1 cup light sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon freshly chopped parsley (optional garnish)

Instructions

1. Step 1: In a small dish, mix the light sour cream and flour together. Set aside.
2. Step 2: Heat the olive oil in a soup pan over medium-high heat. Add the diced onions and sauté until the edges begin to turn golden brown, about 2-3 minutes.
3. Step 3: Add the garlic and sauté for 10-20 seconds, being careful not to burn it.
4. Step 4: Pour in the broth or stock and add the sliced mushrooms to the pot.
5. Step 5: Sprinkle the thyme, rosemary, black pepper, and salt on top, then stir to combine.
6. Step 6: Bring the mixture to a boil and cook until the mushrooms are soft, about 3-4 minutes.
7. Step 7: Transfer the soup to a heat-safe bowl and allow it to cool slightly for 2-3 minutes.
8. Step 8: Add the sour cream and flour mixture to the soup and stir thoroughly to combine. For extra creaminess, see the tips below.
9. Step 9: Garnish with freshly chopped parsley if desired, then serve and enjoy.

Tips & Variations

• Temper the sour cream: To prevent curdling and achieve an extra creamy soup, gradually mix a small amount of hot soup liquid into the sour cream and flour mixture before adding it back to the main pot.
• Vegetarian option: Use vegetable or mushroom stock instead of chicken or beef broth.
• Mushroom varieties: Feel free to experiment with different mushrooms like cremini, shiitake, or portobello for varied flavors.
• Thickness adjustment: Add more broth if you prefer a thinner consistency or a bit more flour for a thicker soup.

Storage

Store leftover soup in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the soup for up to 1 month. When reheating, warm gently on the stove to prevent the sour cream from separating, and stir occasionally to maintain smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the light sour cream with a plant-based alternative and use vegetable or mushroom broth to keep the soup vegan-friendly.

How do I prevent the sour cream from curdling?

Tempering the sour cream by gradually mixing in hot soup liquid before combining it fully helps prevent curdling and ensures a smooth, creamy texture.

Healthy Mushroom Soup Recipe

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★★★★★

5 from 138 reviews

This Healthy Mushroom Soup is a creamy, comforting, and savory dish made with fresh sliced mushrooms, aromatic herbs, and a light sour cream base. Perfect as a light appetizer or a wholesome meal, it’s simple to prepare on the stovetop and can be customized with your choice of broth for vegetarian or meat-based options.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup onion, diced small
• 2 cloves garlic, diced small
• 8 oz sliced white mushrooms (or other mushrooms of choice)
• 1.5 cups chicken, beef, vegetable, or mushroom stock/broth (or Better than Bouillon/bouillon cube mixed as per label)
• ¼ teaspoon thyme
• ¼ teaspoon rosemary
• ¼ teaspoon black pepper
• Salt to taste

Thickening & Cream Base

• 1 cup light sour cream
• 2 tablespoons all-purpose flour

Optional Garnish

• 1 tablespoon freshly chopped parsley

Instructions

1. Prepare the sour cream mixture: In a small dish, mix the light sour cream and all-purpose flour thoroughly. Set this mixture aside as it will be added later to thicken and enrich the soup.
2. Sauté the aromatics: Heat the extra virgin olive oil in a soup pan over medium-high heat. Add the diced onions and sauté until the edges start turning golden brown, about 2-3 minutes, this develops sweetness and depth of flavor.
3. Add garlic: Add the diced garlic to the pan and sauté for 10 to 20 seconds carefully, ensuring it does not burn as the pan is hot. This infuses the soup with aroma without bitterness.
4. Add mushrooms and broth: Pour in the broth or stock of your choice along with the sliced mushrooms. Stir gently to combine.
5. Season the soup: Sprinkle thyme, rosemary, black pepper, and salt over the mixture. Stir well to distribute the spices evenly.
6. Simmer the soup: Bring the soup to a boil, then reduce heat slightly and cook until the mushrooms are tender, approximately 3-4 minutes. This softens the mushrooms and melds the flavors.
7. Cool slightly: Transfer the hot soup mixture into a heat-safe bowl and allow it to cool for about 2-3 minutes to prevent curdling when adding sour cream.
8. Add the sour cream mixture: Gradually stir in the sour cream and flour mixture into the soup. For an extra creamy texture, optionally temper the sour cream by mixing it with a small amount of hot broth first (see notes). Mix thoroughly until well combined and smooth.
9. Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately and enjoy your wholesome, creamy mushroom soup.

Notes

• Leftovers and Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to one month. Reheat gently to preserve texture and flavor.
• Tempering Sour Cream (Optional): To prevent sour cream from curdling, temper it by mixing the sour cream/flour blend with about ½ cup of hot broth in a separate heat-safe dish. Stir well, then gradually incorporate this tempered mixture back into the remainder of hot soup while stirring continuously. This yields an extra creamy soup.
• Vegetarian Substitution: Use vegetable or mushroom stock/broth to keep the recipe vegetarian-friendly.

Keywords: Healthy mushroom soup, easy mushroom soup, creamy mushroom soup, vegetarian soup, light sour cream soup, stovetop mushroom soup