A healthy vegetarian and gluten-free soup that can be prepared in advance and keeps well. For vegan diets, substitute milk for almond or cashew milk. You can make this Homemade Mushroom soup recipe in 1 hour and enjoy it with a piece of toasted bread (gluten free or otherwise!).

Homemade Mushroom Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Ginger and Cilantro


  • 1 large white onion diced
  • 10 oz white button mushrooms sliced
  • 8 oz brown cremini mushrooms sliced
  • 2-3 medium portobello mushrooms sliced
  • 3 Tbsp dried thyme ~8 Tbsp fresh thyme, taste accordingly
  • 1 cup vegetable broth
  • 1 Tbsp corn starch
  • 1 cup milk 2% milk if prefer a lighter soup
  • 2 dried bay leaf
  • Salt and black pepper


  • Heat 2 tsp oil in a pot, add a pinch of salt and onions and sweat the onions till they begin to soften.
  • Add 1 Tbsp oil. When oil is heated, add mushrooms. Lower heat to medium and cook till mushrooms are tender, about 5 minutes.
  • Stir in the thyme and continue cooking on medium heat till mushrooms appear to have shrunk to half the original size.
  • Add bay leaves and broth (reserving ½ cup) and bring to a boil.
  • Dissolve corn starch in remaining broth and stir into the pot.
  • Add milk and simmer for about 10 minutes.
  • Season with salt and black pepper to taste.


For a richer soup, substitute 1 cup of milk with ½ cup of cream and ½ cup of milk.
For vegan diets, substitute dairy milk for almond or cashew milk.

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