Mushroom soup recipe


Makes 4–6 servings


  • 5 cups sliced fresh mushrooms, variety of your choice 
  • 1½ cups vegetable or chicken broth 
  • ½ cup shallots, chopped 
  • 1/8 tsp. dried thyme 
  • 4 tbsp. butter 
  • 3 tbsp. whole-wheat flour 
  • ¼ tsp. sea salt 
  • ¼ tsp. ground black pepper 
  • ¼ cup light cream (or almond milk) 


  1. Heat 1 tbsp. of butter in a large saucepan and sauté mushrooms and shallots for 1 minute. Add broth and thyme. Cook until mushrooms and shallots are tender, about 10 minutes. 
  2. Remove from pan and purée in blender or food processor, leaving some chunks of mushroom for texture. Set mixture aside. 
  3. Melt the remaining butter in the saucepan and whisk in the flour until smooth. Add the mushroom mixture, salt and pepper. Bring to a boil and stir until soup has thickened. 
  4. Add light cream, stirring well to combine. Adjust seasoning to taste.