Cream of Mushroom Soup

This is a super tasty, healthy, and low fat version of an old time favorite. Feel free to add additional ingredients to suit your palette.



  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 medium potato, peeled and chopped
  • 3-4 cloves garlic, minced
  • 16 ounces white or crimini mushrooms, rinsed and sliced
  • ¼ tsp dried thyme
  • 3 cups vegetable broth  (I like McKay’s)
  • Salt and pepper to taste
  • 1 cup soymilk or almond milk
  • 1 T soy sauce



  1. In a large pot, water sauté the onion, celery, potato and garlic. Cover and cook until softened, about 10-12 minutes.
  2. Add mushrooms, thyme and broth. Bring to a boil, then reduce heat to low and simmer, uncovered, until veggies are tender, about 30 minutes.
  3. Puree all or part of the soup, depending on whether you want any chunks left in it. Use an immersion blender or food processor or Vita-Mix and return to pot.
  4. Stir in the milk, soy sauce, salt and pepper to taste, adjust seasonings if necessary and heat soup over low until hot.


This is a very tasty soup as is, but also very versatile, as you can add what you want. Possible additional ingredients:  rice, peas, greens, noodles, textured vegetable protein (TVP), Soy Curls. Use your imagination!


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