Creamy Mushroom SoupPrint


  • 1 tablespoon olive oil  
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 to 2 teaspoons dried thyme 
  • 16 oz (2 packs) white button mushrooms, sliced
  • 8 oz (1 Pack) cremini mushrooms (brown ones), sliced 
  • 3 large portobello mushrooms, sliced  
  • 2 tablespoons sodium reduced or sodium free soy sauce
  • 16 oz almond or soy milk 
  • 8 oz almond or soy milk (to add if mixture is too thick)
  • black pepper (to taste)


  1. In a large pot, add the olive oil, onion, garlic, dried thyme and basil and sauté until the onion is translucent (about 5 minutes). Stir often.
  2. Add the sliced mushrooms and the soy sauce and stir well.  Cover the pot and cook on medium heat about 10 to 12 minutes. This will allow the mushrooms to release their water. Stir often.  
  3. After 10 minutes, remove the lid from the pot and cook mushrooms for a further 10 minutes to allow some of the water to cook off.
  4. Add the almond or soy milk. Cook for a final 10 minutes, stirring occasionally and allowing the flavours to blend. 
  5. Remove one cup of the mushroom mixture and set aside.  
  6. Allow the remaining mushroom mixture in the pot to cool down for about an hour and then place in a blender or food processor.  Process until smooth.  
  7. Add the smooth mixture back to the pot and heat over low heat making sure the soup does not stick to the bottom of the pot.  If the mixture is too thick, you may need to add extra almond or soy milk to adjust to your preferred consistency.  
  8. Ladle the soup into bowls and garnish with the mushroom mixture that was set aside.  Add black pepper to taste and serve.  
  9. This soup can be served with a salad and whole grain bread.  It can be made two days in advance of serving.  Serves 4 to 6.