A velvety, cream of mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.
Cream of Mushroom Soup
There’s nothing better than a creamy mushroom soup once the weather starts getting cooler. If mushroom isn’t your thing, I also have a wonderful Cream of Asparagus Soup, my Dad’s Famous Cauliflower Soup and a creamy Carrot Ginger Soup.
I first posted this recipe December 2010, back when I was still working a full time job and running home to cook and take photos. Most of those photos are pretty bad, so I am slowly re-shooting them. The photo just didn’t do this soup justice – it’s so flavorful and light at the same time, even my teen who could care less about eating “light” often requests this.
And, it’s so simple to make, the shitake mushrooms give this soup incredible flavor, I wouldn’t substitute them. If you are watching your sodium, you can certainly use less bouillon or replace it with chicken broth.
More Creamy Soup Recipes You Might Enjoy:
- Creamy Roasted Cauliflower Chowder
- Cream of Broccoli Soup
- Potato Leek Soup
- Creamy Tomato Basil Soup
- Roasted Brussels Sprouts and Cauliflower Soup
Low Fat Creamy Mushroom Soup
- 3 tbsp flour
- 4 cups water
- 4 tsp Better than Bouillon Chicken, or 2 chicken bouillon cubes
- 5 oz shiitake mushrooms, sliced
- 8 oz baby bella, sliced
- 1 celery stalk
- 1 tbsp light butter, optional
- Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
- Add celery, mushrooms, chicken bullion and butter and bring to a boil.
- Cover and simmer until vegetables are soft, about 20 minutes.
- Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.
200 comments on “Creamy Mushroom Soup”
So easy, and so tasty! I love it! Thank you
This was amazing! We had a small cup of creamy mushroom soup at a restaurant on Valentines Day and I wanted to try a healthier recipe. This was just as good as the restaurant version. I added a teaspoon of cooking sherry at the end (because sherry and mushrooms just taste good together!).
Fantastic!!! My husband loves mushroom soup and I rarely make it because I have never found a healthy one. This is perfect, we had it with garlic bread for lunch and he said he wants it everyday until he is tired of it, which maybe would be in a month!! So creamy and rich, just perfect. Thank you!
Delicious! A definite keeper.
I did sauté a shallot with the mushrooms into the butter with a little garlic powder and at the end splashed into a bit of evaporated milk. Great flavor for just a few calories!
This was delicious! I used less broth so it would be nice and thick and added a sprinkle of garlic and onion powder. So awesome, I loaded my bowl up with crackers and I can’t wait to make it again.
Loved the soup. I used Better than Bullion Garlic. Everyone in the family liked it.
I stirred in 175 grams of natural yogurt after immersion blending. So good! The soup got rave reviews from my husband too. I will definitely make this again. I am also considering cutting the amount of broth in half to use it as a pasta sauce.
Absolutely delicious. I had saved some mushroom broth from my stuffed mushrooms and used that in place of a cup of water and I believe that added to the robust mushroom flavor. Additionally, I used better than bouillon
vegetable broth in lieu of chicken broth. Will make this recipe again for sure.
This is a delicious soup, do you have the points updated for green? P.S I cook your recipes 90% of the time! Thanks for all you do🤗
It’s a pretty tasty soup, but it isn’t at all creamy. Flour does not make a broth/water based soup creamy.
Delish! I used all Baby Bellas (i had a lot I needed to cook), Coconut Flour and Better Than Bouillon Roasted Garlic . I added a small onion and 1/2 tsp dried thyme. Next time I’ll blend the celery and onion a little finer than I did but definitely a keeper.
Hi sorry baby Bella is that the same as baby belle cheeses? Also when do they get added to the recipe as can’t see it in the instructions. Thanks
Hi Emily! Baby bellas are a type of mushroom, and they would get added in step 2. I hope you enjoy it!
Crimini mushrooms, the small brown mushrooms often sold in the bulk section.
This soup was incredible! I used chicken broth instead of the water (no buillon), added some onion, a few cloves of garlic, some carrots, chopped celery, 1/2 tsp. thyme. Boiled it all with shrooms before blending. Added a little cream cheese at end, but that wasn’t necessary, it’s creamy as is. No salt was necessary. So delicious and rich-tasting. Hard to believe it’s low fat/low carb. Thanks for the recipe! (We used wild oyster mushrooms and a few shitake)
Loved this soup – it was quick and easy to make. I didn’t have celery either and instead of water used some chicken stock. I added the Greek yogurt like other reviews – it made the soup creamier and added that tart flavor. I also added salt and pepper. Will definitely make again.
i made some substitutions as i didn’t have all the ingredients…no shitake mushrooms and just lots of baby bella and i didn’t have celery…still amazing! my husband like creamier soups so i put a dollop of 0% fat greek yogurt and he loved it too. Highly recommend trying this!
I really love this recipe. It’s easy. I use my emulsifier rather than a blender.
Play with different mushrooms
This will be a new staple; fabulous, rich, low calorie, and easy. I only had beef bouillon paste and added onion, also fresh thyme sprigs. Tastes like France!
Adds that weren’t part of the recipe – thyme, salt, pepper, minced a couple cloves of garlic and after using the immersion blender, I stirred in a couple spoonfuls of plain Greek yogurt. I also sauteed a handful of mushrooms and the garlic in butter.
Feedback from those who ate it (as I don’t care for mushrooms):
prefer a thicker consistency (so maybe more flour or more mushrooms or both, next time) and maybe a shade more salt. However, overall they are very happy.
Will this keep in the fridge well for a few days? I cook for myself and try to meal prep.
up to 4 days.
Wow we love this mushroom soup recipe, thank you, better than restaurants amazing flavor I use Mrs Grass chicken powder packet👌
Will this soup freeze well? I want to make it before Thanksgiving.
A fabulous soup, however I made a few adjustments to add even more flavour. I made a soffritto(celery, carrot & onion) first and cooked that for a few mins. Meanwhile in another pan, I heated the water & wheatflour (instead of normal flour) with 2 bayleaves. I then added the mushrooms & the heated water, together with a 1/4tsp of dried thyme (mushrooms & thyme are a match made in heaven!) & black pepper to the soffritto and simmered as per recipie for 20mins. After running it through a blender, I heated it up in a pan again but didn’t add butter, instead I added a healthier option of Philadelphia light cheese & let that melt into it . My soup is lovely & creamy with a wonderful mushroom colour.
I LOVE this recipe. One of my favorite things to do is make new meals out of leftovers. I made this soup yesterday and I had made your turkey stuffed peppers earlier on in the week (I had substituted the turkey for mushrooms) so I cut the stuffed peppers up and threw it in the soup and O.M.G. I’m now going to start making batches of this soup that way! I
Does this freeze ok ?
I used this as a starting point and I can’t say “thank you” enough! Tried a few other cream-less recipes and was never satisfied. My alterations were as follows: 1 1/2 tsp BEEF bouillon, 3 C chopped/sliced shrooms, 2 stalks of celery (chopped), 5-8 sprigs fresh parsley (incl. stems, minced), 1/4 tsp black pepper. When adding veggies I took about 1/2 cup of the shrooms out and sauteed them in 1/2 of the butter separately and then added them into pot after they browned. After simmering I used my immersion blender as suggested in another review. It left enough little chunks for texture but if you wanted a smoother soup you should do batches in blender.
Excellent soup as is. I chose to add about a 1/4 cup of diced red onion and 2 garlic cloves in step 2. I also added about 2 T of low fat blue cheese dressing after step 4. Seasoned with fresh cracked pepper and Himalayan salt.
I wish you would refurbish this recipe for the Instant Pot! Delicious!!