I have loved mushrooms my whole life. My family has always been mushroom-forward, and to this day my favorite pizza is the one piled high with them.
So last Christmas, when I was making sausage stuffed mushrooms, I bought twice as many as I needed so I could hand-pick the most uniform caps. That left me with a mountain of odd-sized, oddly shaped mushrooms and absolutely no intention of letting them go to waste. They became the very first batch of this immune boosting mushroom soup.
I did what I always do with a pile of vegetables, the same way I make my tomato soup: sautéed an onion low and slow, added the mushrooms, poured in stock, and blended it smooth. It was not a pretty soup. But the flavor? Deep, earthy, and so satisfying. Every spoonful felt like a cozy hug.
I shared a batch with a couple in their 90s, who told me it was one of the best things they’d ever tasted, and that it left them feeling warm and cozy all the way through. That was all the convincing I needed to share it here.
It’s simple. It doesn’t need a drop of cream. It lets the earthiness of the mushrooms shine. And whether you make it with all cremini or a blend of the wellness mushrooms everyone’s talking about, this is the bowl for the days you just want to feel good.
Why You Will Love This Immune Boosting Soup
- Simple ingredients, big flavor. One pot, a few pantry staples, and the mushrooms do all the heavy lifting.
- Creamy without cream. Slowly sautéed onions and a quick blend create a velvety texture all on their own.
- Flexible with your mushrooms. All cremini is delicious, or mix in shiitake, maitake, or lion’s mane for a wellness twist.
- Easily dairy free. A couple of quick swaps make it dairy free or vegetarian.
- Pure comfort. Earthy, warming, and the kind of bowl that feels like a cozy hug on a cold night.
Cremini vs. Portobello: Which Mushrooms Are Best for Soup?
Cremini and portobello are the same mushroom. Portobellos are simply cremini left to grow larger, and either one is the best choice for the base of this portobello mushroom soup. They give it a rich brown color and deep, hearty flavor. My favorite version is 100% cremini, and it’s hard to beat.
Shiitake and maitake add deeper, savory notes to the mix. Lion’s mane is lovely too, but it’s mild, so on its own it makes a paler, gentler soup.
How many mushrooms do you need? Plan on 8 to 10 cups chopped, which is about 1½ pounds, or roughly three 8-ounce packages. The more mushrooms, the better the flavor. A bigger batch will also make a slightly thicker soup, so add an extra splash of stock if you like it looser.
If you use large portobellos, I recommend scraping out the dark gills with a spoon before chopping. Leave them in when you’re grilling or roasting portobellos, but in soup they’ll turn the whole pot nearly black instead of that warm mushroom brown.
Which Mushrooms Are Best for Wellness?
Shiitake, maitake, and lion’s mane are the culinary mushrooms most often talked about for wellness, and all three are delicious in this soup. Here’s what each one is known for.
Shiitake. The best studied of the three as an everyday food. In one small study, healthy adults who ate shiitake daily for four weeks showed signs of improved immune function.
Maitake (hen of the woods). Traditionally used in Asian medicine and often promoted for immune support. Memorial Sloan Kettering notes it’s generally safe to enjoy in food.
Lion’s mane. Talked about more for brain health and focus than for immunity, based on a handful of small, early studies.
You’ll also hear about reishi, turkey tail, and chaga. Those are tough, woody mushrooms usually sold as teas and powders, not ones you’d cook into a soup.
Research aside, I make this soup for the comfort first. The wellness mushrooms are a bonus.
How to Make Soup Creamy Without Cream
The answer is technique, and it’s what makes a mushroom soup no cream recipe taste this rich. These same steps work for almost any blended vegetable soup.
Cook the onions low and slow. Sautéing them gently until soft and sweet is the real secret. Once blended, they create a natural creaminess all on their own. Don’t rush this step. Give them a good 10 to 15 minutes.
Let the mushrooms brown. Cook them until they release their moisture, it evaporates, and they take on a little golden color. That browning is where the deep, earthy flavor comes from.
Deglaze with Marsala. A splash of wine lifts all the flavorful browned bits off the bottom of the pot and adds a subtle, rich sweetness.
Blend until silky. An immersion blender makes this easy, right in the pot. Keep the blade fully submerged to avoid splattering hot soup.
Pro Tip: The easiest way to thicken soup without cream? Boil a couple of peeled baby potatoes until very tender and blend them right in. It’s a trick I use for almost any blended soup, like cauliflower, broccoli, or a bisque, to mimic the texture of cream. Honestly, though, this soup doesn’t need it.
How to Make a Dairy Free Mushroom Soup Recipe
It only takes a couple of easy swaps.
To make it dairy free: Use olive oil in place of the butter, and skip the sour cream. Finish each bowl with a drizzle of good extra virgin olive oil and freshly cracked black pepper instead. It’s just as satisfying.
To make it vegetarian: Swap the chicken stock for vegetable or mushroom stock, and use a vegan Worcestershire sauce. Traditional Worcestershire contains anchovies.
Make all of these swaps together, and the soup is fully plant-based.
What to Serve with Mushroom Soup
A rustic loaf of crusty bread is all you need for dipping and swiping the bowl clean. Then finish each bowl with any of these toppings:
- A dollop of sour cream. It’s optional, but I highly recommend it. It adds a cool, tangy richness.
- A drizzle of good extra virgin olive oil and freshly cracked black pepper, for a dairy free finish.
- A few seared mushroom slices, for texture and a little extra show.
- A sprinkle of fresh chives, for a pop of color.
Craving another cozy, feel-good bowl? My Healing Cabbage Soup is another favorite for chilly days.
Mushroom Soup FAQs
Can you freeze mushroom soup?
Yes. Because there’s no cream in it, this soup freezes beautifully. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add sour cream when serving, not before freezing.
Can you make mushroom soup ahead of time?
Absolutely, and the flavor only gets better overnight. Store it in the refrigerator for up to 4 days. It may thicken as it sits, so add a splash of stock when reheating.
Why is my mushroom soup gray?
Usually it’s one of two things: the mushrooms weren’t browned enough, or the dark gills from large portobellos made it into the pot. Let the mushrooms take on some golden color, and scrape out portobello gills before chopping. That’s the difference between a murky gray and a warm, rich brown.
What can I use instead of Marsala?
Dry sherry is the closest swap. A dry white wine also works. To skip the alcohol entirely, deglaze with a splash of extra stock instead.
Immune Boosting Mushroom Soup (No Cream)
Equipment
- stainless steel stockpot
- immersion blender
- chef’s knife
- cutting board
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion- chopped
- 2 cloves garlic- chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt- plus more to taste
- 1/4 teaspoon black pepper- freshly ground
- 1 pinch red chili flakes- optional
- 8-10 cups mushrooms- chopped (about 1½ lb), all cremini or a mix of cremini, shiitake, maitake, and lion’s mane
- 2-3 tablespoons Marsala wine
- 4 cups chicken stock
- 1/2 teaspoon celery seed
- 1 tablespoon Worcestershire sauce
For serving (optional)
- 1 dollop sour cream- per bowl
- 1 drizzle extra virgin olive oil- per bowl
- 1 pinch black pepper- freshly cracked
- 1 sprinkle fresh chives- chopped
Instructions
- Sauté the onion. Heat the butter and olive oil in a stockpot over medium-low heat. Add the onion and cook low and slow, stirring occasionally, until very soft and translucent, about 10 to 15 minutes. Patience pays off here.
- Add the aromatics. Stir in the garlic, thyme, salt, pepper, and chili flakes, if using. Cook for 30 to 60 seconds, until fragrant.
- Brown the mushrooms. Add the mushrooms and increase the heat to medium. Cook, stirring occasionally, until they release their moisture, the liquid evaporates, and they take on some golden-brown color, about 12 to 15 minutes. Lower the heat if anything starts to get too dark.
- Deglaze. Add the Marsala, scraping up the browned bits from the bottom of the pot. Let it reduce, about 1 minute.
- Simmer. Pour in the stock and stir in the celery seed. Bring to a gentle simmer and cook until the mushrooms are very tender and the flavors have blended, about 15 minutes.
- Blend. Remove the pot from the heat. Blend with an immersion blender until smooth, keeping the blade fully submerged to prevent splattering.
- Finish and serve. Stir in the Worcestershire sauce, then taste and add more salt as needed. Return to low heat to warm through, and serve hot with your favorite toppings.
What readers are saying about Immune Boosting Mushroom Soup
Hearty, Earthy and really did warm my heart. My first bite, I wasn’t so sure because it is an ugly soup! But by the second bite, I was hooked pretty quickly. Very easy to make and looking forward to making this again. Thank you! Love all your soup recipes!