Smooth Mushroom Soup

smooth mushroom soup


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This mushroom soup is so delicious, you'll forget that there's no cream in it! It's a great meal for a cold day, and can be served at any temperature!

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Time needed

30 min cooking

Serving Size / Yield

4 servings


  • 2 Tbs. olive oil
  • 1 med. onion, chopped
  • 4 garlic cloves, sliced
  • 2 10-oz. packages white button mushrooms, sliced
  • 1 Tbs. sage, chopped
  • 2-3 sprigs thyme, leaves removed
  • 2 Tbs. soy sauce
  • ½ tsp. paprika
  • ½ C. white wine
  • 4 C. low sodium vegetable broth

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Heat oil in a large soup pot over medium.  Add onions and garlic and sauté until onions are softened, about 3-4 minutes.  

Add mushrooms, sage, thyme, soy sauce and paprika, and stir well. Mushrooms will shrink. Continue cooking until liquid from mushrooms is almost completely evaporated.

Add wineand stir; cook until liquid is almost evaporated.  Add broth and bring soup to a boil; reduce heat to low and cook, covered for 20 minutes.

Puree soup in a blender until smooth.

To serve, ladle soup into bowls.  Top with some chopped thyme and a dollop of sour cream.

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