Mushroom Soup

Tina Butt

This is the best ever mushroom soup! This creamy mushroom soup is easy to make, low carb, dairy free & vegan.

Prep Time: 15 mins
Cook Time: 30-45 mins

It made approx 6 bowls of soup!


  • 1 large diced white onion
  • 1 package white button mushrooms – 10 oz sliced
  • 1 package baby portobello mushrooms – 10 oz sliced
  • 1 tsp dried thyme
  • 1 1/2 cup organic vegetable broth
  • 1 tbs. cornstarch
  • 1 cup dairy free milk- unsweetened- I used Oat Milk
  • 1 dried bay leaf
  • 1 tbs. Liquid aminos
  • 1/2 tsp. Sea salt
  • freshly ground pepper
  • 1/2 tsp. Garlic powder
  • Large handful Spinach leaves
  • 1 15 oz can cannellini beans


  1. In a large saucepan, over medium heat, add a very small amount
    olive oil then the diced onions. Allow to sweat while slicing the
    mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms,
    allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add thyme and allow to
    continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the
    mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, garlic powder, sea salt and the liquid aminos to
    the mushrooms.
  6. Stir the 1 tbs. of corn starch into the organic broth. Add to
    mushrooms and stir. Add milk. Add the liquids to the
  7. Add the beans.
  8. Allow to cook for at least 15 minutes, stirring occasionally.
  9. Add the spinach

Taste and add freshly ground black pepper to taste.


  • This soup is amazing the next day as well and can easily be doubled or tripled.
  • A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.
  • Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.

Download PDF