Cozy Mushroom Soup

Cozy Mushroom Soup


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Mushroom soup is way better out of the can! Try this amazing stand-alone, cream of mushroom soup. It’s savory and delicious!

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

2 servings


  • 1 C. vegetable broth
  • 1 C. unsweetened almond milk
  • 1 (10 0z.) pkg. white button mushrooms
  • 1 (10 0z.) pkg. baby portobello mushrooms
  • 1 large onion, diced
  • ¼ C. sour cream
  • 10 stalks of fresh thyme
  • 1 Tbs. tapioca flour
  • ½ Tbs. soy sauce
  • ½ tsp. salt
  • Fresh ground pepper to taste
  • 1 bay leaf

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In a large saucepan, saute the onions and begin slicing the mushrooms. After about 5 minutes, move the onion to the perimeter of the pot and place the mushrooms in the center. After about 3 minutes, stir the onion and mushroom together. Add in the thyme and stir. Add in the soy sauce, salt, pepper, and a bay leaf. Whisk together the flour and broth in a separate bowl and pour it in the soup. Add in the milk and stir. Let the soup simmer for at least 15 minutes and stir in the sour cream.

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