Homemade Creamy Mushroom Soup Recipe

A velvety, low‑fat cream of mushroom soup that delivers rich, savory flavor without the heaviness. It makes a comforting lunch when paired with a sandwich, and also works beautifully as a first course for dinner. This version highlights shiitake mushrooms for depth of flavor, balanced with baby bella mushrooms for body and texture.

Cream of Mushroom Soup

When the air turns cool, a bowl of creamy mushroom soup is one of the simplest comforts. This recipe is intentionally light while retaining a full mushroom-forward taste. Shiitake mushrooms contribute an earthy, umami note that I recommend keeping in the recipe for best results. If you prefer different vegetables, or if mushrooms aren’t your favorite, you can substitute other mild vegetables in other recipes such as cream of asparagus, cauliflower or carrot‑ginger soups—each offering the same creamy texture with distinct flavor profiles.

I first shared this soup in December 2010. Back then I was juggling a full-time job and fitting cooking and photography into evenings, so I’ve gradually updated the presentation and photos to better reflect how lovely this soup is. The recipe is straightforward and forgiving: blend a simple flour-and-water base, add the mushrooms and a little chicken bouillon (or broth), simmer until tender, then puree part of the soup to create a smooth, creamy body without heavy cream or excess fat.

This soup is an excellent choice for those watching calories or fat but not willing to sacrifice taste. If you’re managing sodium intake, reduce the amount of bouillon used or replace it with a low‑sodium chicken broth. You can also skip the optional light butter if you prefer a dairy-free version.

More Creamy Soup Recipes You Might Enjoy

• Creamy Roasted Cauliflower Chowder
• Cream of Broccoli Soup
• Potato Leek Soup
• Creamy Tomato Basil Soup
• Roasted Brussels Sprouts and Cauliflower Soup

Low Fat Creamy Mushroom Soup

A velvety, low‑fat soup that remains rich in mushroom flavor. Ideal for lunch, light dinners, or as a starter.

Recipe Details

• Yield: 5 servings
• Serving size: 1/4 cup
• Prep time: 10 mins
• Cook time: 20 mins
• Total time: 30 mins
• Calories per serving: 65
• Protein: 3 g · Carbs: 11 g · Fat: 2 g · Fiber: 1 g

Ingredients

• 3 tbsp flour
• 4 cups water
• 4 tsp Better Than Bouillon (chicken) or the equivalent of 2 chicken bouillon cubes
• 5 oz shiitake mushrooms, sliced
• 8 oz baby bella (cremini) mushrooms, sliced
• 1 celery stalk, sliced
• 1 tbsp light butter (optional)

Instructions

1. Place the cold water and flour in a blender and blend until smooth. Pour the mixture into a medium pot and place over medium heat.
2. Add the sliced celery, shiitake and baby bella mushrooms, the chicken bouillon (or bouillon cubes), and the light butter if using. Stir to combine and bring the soup to a boil.
3. Reduce the heat, cover the pot, and simmer until the vegetables are soft, about 20 minutes.
4. Remove the celery stalk and set it aside. Spoon out one cup of the soup (mushrooms and liquid) and transfer it to a blender. Blend until very smooth, then return the puréed portion to the pot. Simmer an additional few minutes to meld flavors and thicken slightly.
5. Taste and adjust seasoning. If the soup is too thick, add a splash of water or low‑sodium broth to reach the desired consistency.

Tips & Variations

• For a lower sodium option, reduce the bouillon by half and use a low‑sodium chicken or vegetable broth instead.
• If you prefer a completely dairy‑free soup, omit the light butter and sauté the mushrooms in a small amount of olive oil or a neutral oil before adding them to the pot.
• To intensify mushroom flavor, sauté the mushrooms briefly in a hot pan until they release their liquid and begin to brown before adding them to the soup.
• For a chunkier texture, reserve more of the cooked mushrooms and stir them in after puréeing just a portion of the soup.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If the soup thickens while chilled, add a splash of water or broth when reheating to restore the desired texture. The soup also freezes well; thaw overnight in the refrigerator before reheating.

Final Note

If you try this recipe, please take a moment to rate it and leave a comment describing any adjustments you made. Your feedback helps refine the recipe and makes it easier for others to enjoy a delicious, lighter cream of mushroom soup.