Creamy Mushroom Soup

I am out in Cali hanging with friends and cooking for a bit so I have been taking requests on meals. One of my favorite things to do is recreate healthier versions of favorite dishes. So when the idea of creamy mushroom soup came up I was excited.

Seeing as I am allergic to cow’s milk this is not often a soup I have, so it was a welcome challenge to create a delicious version that could rival a version full of cream. So off the market I went and I grabbed sorted mushrooms (shiitake, button and oysters - my personal fave) and I bought some goat milk to replace the cream.

Creamy Mushroom Soup.jpg

Creamy Mushroom Soup


  • 1 yellow onion, diced

  • 1 garlic clove, chopped

  • 5 cups mushrooms, separated

  • 1 T thyme

  • 3 cups chicken broth

  • ½ cup goat milk (optional)

  • salt and pepper to taste

  • 1 T sherry vinegar


Place a large pan over medium high heat. Add 1 T EVOO once warm add onion and sauté until fragrant and sweating , about 4-5 minutes. Next add 3 cups of chopped mushrooms, garlic and thyme, season with salt and pepper and cook 3-4 minutes. Next add the chicken broth and let simmer 2-3 minutes.

Remove from heat and place into a blender. Blend until smooth or lightly chunky based on preference. In the same pan add 1 T EVOO when the pan is very hot add remaining mushrooms and let them cook until lightly browned, 4-5 minutes. Pour the soup mixture in with the mushrooms and add the goat milk and vinegar. Mix well and taste for flavor. Adjust salt and pepper as needed. Remove from heat and serve.

Easy and super tasty for summer going into the fall and winter months.


Lauren Courtney

Food, RecipeLauren UngerRoot