Lightened Up Cream of Mushroom Soup


I love mushroom soup, but not the canned type that is high in fat and sodium. This recipe uses leftover mushrooms from an amazing mushroom and sausage pasta dish I made last night (You can find it here) and is a healthy, hearty and creamy soup that fills up our bellies on a busy weeknight.


Lightened Up Cream of Mushroom Soup

  • Author: RoniProter
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Total Time: 40 minutes


Units Scale
  • 2 tbsp unsalted butter
  • 2 tbsp flour (I use cassava flour to keep it gluten free)
  • 1/2 large yellow onion, minced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/4 cup Vermouth (or white wine)
  • 2 cups roasted oyster mushrooms
  • 1 cup roasted crimini or button mushrooms
  • 1 qt vegetable or chicken broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • baguette for serving


  1. In a large stock pot, add the butter and flour. As the butter melts, whisk the flour to create a paste, about 1-2 minutes
  2. Add the onion and garlic, thyme, salt and pepper and whisk for 1-2 minutes or the onion begins to turn translucent
  3. Add in the Vermouth and cook for a minute, scraping up the flour in the bottom of the pot
  4. Add the cooked mushrooms and stock, cover and simmer for 20 minutes
  5. Add in the heavy cream and turn off the heat
  6. Allow to cool slightly before pureeing in a blender
  7. Serve with baguette or crusty, toasted bread

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