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.

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.

For more hearty soup recipes like this, download the YoRipe app.

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