Creamy Mushroom Soup

I made this last night and it turned out so well that I wanted to add it to my recipes. I have actually tried several recipes these past two weeks that did NOT make it to the blog. No utter fails, just things I want to try making a little differently to see if they could be improved before posting.

I started with a recipe I found here:

The recipe below is how I actually made it.

Creamy Mushroom Soup


1 large white onion, diced
2 8-oz packages white button mushrooms, quartered
1 teaspoon dried thyme
1 cup water
1/2 bouillion cube
1 scant tbs. cornstarch
1 cup cashew milk (unsweetened)
1 dried bay leaf
½ tbs. soy sauce
freshly ground pepper


  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Add mushrooms, allow to cook 5 minutes uncovered. Add thyme and allow to continue to cook, at least 10 minutes. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  3. Add the bay leaf, soy sauce and half bouillon cube. Stir the cornstarch into the cup of water and add to mushrooms and stir. Add almond milk. Simmer gently for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

Obviously fresh thyme, and your own home made vegetable stock, would be better than dried thyme and a bouillon cube. And if the Queen were coming to dinner I might add some cremini or other mushrooms, and brown them first in a frying pan. But even with the humble ingredients and simple preparation above it was fantastic. Warm, rich, satisfying and full of deep mushroom flavor.

The recipe makes 2 servings.

The mushrooms and onions as they were just starting to sweat.
The final product.


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