Mushroom Soup Extra Creamy Healthy Wellplated Com

I call it my mushroom “journey,” but it was more like an emergency crash course. At my first-ever dinner with my French host family, they set a giant plate heaped with citrus mushrooms at the table. FOR OUR DINNER. I thought I might die. Fearing their disappointment more than death, I took a forkful and…DELICIOUS. Maybe it was the pressure of the moment or maybe my taste buds had changed, but I have been a loyal mushroom lover ever since.

Grilled Portobello Mushrooms, Vegan Mushroom Stroganoff, and this full list of healthy mushroom recipes are all regulars on our rotation.Sausage Stuffed Mushrooms are one of my most requested appetizers.Sautéed Mushrooms are a side dish that goes with almost any protein.

This mushroom soup recipe reminds me of that first night in France. It’s rustic but still feels refined, the way I remember so many of our dinners in France. This soup is elegant enough for a special occasion (hello, creamy!), but it’s also nutritious enough for weekday lunches and dinners.

How to Make Mushroom Soup

While French mushroom soup like the ones I had abroad were quite indulgent (mushroom soup is traditionally made with cream, small bits of mushrooms, broth, and seasonings), this mushroom soup is healthy by comparison.

It is LOADED with mushrooms. If you are going to call something “mushroom soup,” you better mean it.It’s a mushroom soup without cream. Instead, I make mushroom soup with milk and Greek yogurt to mimic cream’s velvety texture.It uses flavor makers like balsamic vinegar and soy sauce to create satisfying complexity without the need for excess fat.

The Ingredients

Mushrooms. Cremini (baby bella) mushrooms are rich in flavor, making them the perfect choice for this mushroom soup. Plus, mushrooms are rich in vitamins and antioxidants.

Dried Thyme. Adds earthy, herby flavor. Flour. A little white whole wheat flour helps thicken the soup. White Wine. Dry white wine elevates all the ingredients in the soup, creating deep flavor.

Broth. You can use either vegetable broth or chicken broth here. Evaporated Milk. Low-fat evaporated milk adds richness and creaminess, without the need for cream. Greek Yogurt. Helps create the luscious, velvety soup texture. It also adds a delightful tanginess. Balsamic Vinegar. Gives the soup depth of flavor and complexity. Soy Sauce. For delicious umami goodness.Fresh Parsley. Do not skip this addition! It’s the bow on this exquisite mushroom soup present (and what’s a present without a bow?).

The Directions

Storage Tips

To Store. Refrigerate soup in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. My go-to tool for making soups. Immersion Blender. A kitchen appliance I can’t live without. Ladle. I love to use a ladle for serving soups.

If you already adore mushrooms, this creamy mushroom soup is going to be your favorite mushroom soup yet.

No Knead Focaccia

2 hrs

Arugula Salad

10 mins

Steak Sandwich

1 hr Leave a rating below in the comments and let me know how you liked the recipe. And if you are mushroom shy like I once was, I hope it becomes YOUR transformative mushroom moment. As I learned in France, it’s never too late to love something new.

Mushroom Soup Video

If you enjoy this video, please subscribe to our YouTube channel. Be sure to click the BELL icon so you can be the first to know when we post a new video (and thank you for subscribing!).