Creamy Pureed Mushroom Soup + 6 Things to Know About Mushrooms

Learn all about mushrooms and then satisfy your cravings for an umami-rich meal with this thick and creamy pureed mushroom soup – no cream added!

Creamy Pureed Mushroom Soup | Satisfy your cravings for an umami-rich meal with this gluten-free and vegetarian thick and creamy pureed mushroom soup - no cream added! Get the recipe @jlevinsonrd.My accommodations and lunch at the Mushroom Council farm tour last June were paid for, but I was not compensated for this post. As always, all opinions are my own. 

Mushrooms are one of my favorite vegetables (if you couldn’t tell from all the mushroom recipes I have on the blog!), so I was super excited when last June the Mushroom Council invited me on a mushroom farm tour, where I learned all about the variety of mushrooms available, how they are grown, the latest mushroom research, and how “The Blend” is being used in restaurants, schools, and at the supermarket (more about that below). Plus, I got to enjoy a delicious mushroom-filled lunch with about ten of my registered dietitian nutritionist colleagues (including Kara, Deanna, and Toby)!

It was high time I shared some of my learnings with all of you, and since I recently updated my Creamy Pureed Mushroom Soup recipe that was first posted on the blog in 2011, I figured now was as good a time as any. Before we get to this nutritious and delicious mushroom soup recipe, let me share my top 6 facts about mushrooms.

6 things to know about mushrooms, plus a recipe for creamy pureed mushroom soup @jlevinsonrd

Mushroom Facts

  1. Mushrooms are grown indoors all year round (and it’s a stinky process). The growing process is quite complex and involves highly controlled environments and a lot of TLC. Each growing and harvesting period takes 3 months and then the process starts all over again. If you’re interested in the step-by-step growing process, the Mushroom Council does a great job taking consumers through it.
  2. Mushrooms are fungi, not vegetables. Because they don’t have leaves, roots, or seeds and they don’t need light to grow, they are not a true vegetable. However, because they provide many of the same nutritional attributes of vegetables they are classified as such by the USDA.
  3. Mushrooms are full of nutrients. People often put down brown and white vegetables thinking they can’t possibly be as nutritious as the more colorful produce available. However, mushrooms are good to excellent sources of selenium, potassium, and the B vitamins riboflavin, niacin, and pantothenic acid. Mushrooms are also one of the only food sources of vitamin D, and UV-exposed mushrooms are an excellent source of this nutrient of concern.

Creamy Pureed Mushroom Soup | Satisfy your cravings for an umami-rich meal with this gluten-free and vegetarian thick and creamy pureed mushroom soup - no cream added! Get the recipe @jlevinsonrd.

  1. Mushrooms come in many varieties. The most common mushrooms you’ll find in the supermarket are white button mushrooms and brown button mushrooms, also known as baby bella or crimini. Portobellos are also pretty popular and are a more mature version of the brown crimini mushrooms. Specialty mushrooms include maitake (aka hen of the woods), shiitake, enoki, oyster, beech, royal trumpet, pom poms, and wild mushrooms. Some of the coolest mushrooms I saw on the tour were the specialty mushrooms!
  2. Mushrooms are showing some amazing health benefits. The research on mushrooms is expanding and so far results are showing the benefits of mushrooms on immunity, cancer, and gut health, as well as a focus on the flavor-enhancing properties of mushrooms. You can learn more about mushroom research and access studies here.
  3. Mushrooms make it easier to eat a plant-based diet. The Blend” is the technique by which mushrooms are finely chopped and mixed in with ground meat to make your meat go further (which means cost-savings since meat is more expensive than mushrooms) and increase the nutritional value of meals. Research shows that using “The Blend” increased vitamin D, potassium, B vitamin, and antioxidant intake, and reduced calorie, fat, and sodium intake while maintaining flavor thanks to the umami properties of mushrooms. I always add mushrooms to my tomato sauce, which I use for meatballs and meat bolognese sauce, and I add them to my vegetarian lentil bolognese too (making for a double dose of umami from the mushrooms and lentils!).

Creamy Pureed Mushroom Soup | Satisfy your cravings for an umami-rich meal with this gluten-free and vegetarian thick and creamy pureed mushroom soup - no cream added! Get the recipe @jlevinsonrd.

About the Creamy Pureed Mushroom Soup Recipe

Now for the recipe you’ve been waiting for! This mushroom soup is thick and creamy without any cream, and it’s full of that savory, umami flavor you know and expect from mushrooms. Plus it’s gluten free and 100% vegetarian. Swap the evaporated milk for a non-dairy milk to make it vegan – I bet light coconut milk would be delicious here!

I love serving this Creamy Pureed Mushroom Soup in shot glasses or tea cups at cocktail parties, but it’s also a filling meal on it’s own. Top it with some crème fraiche and chives or drizzle with truffle oil for an even deeper umami experience.

Creamy Pureed Mushroom Soup
 
Prep Time
Cook Time
Total Time
 
Satisfy your cravings for an umami-rich meal with this thick and creamy pureed mushroom soup - no cream added!
Author:
Recipe Type: Soup, Appetizer
Cuisine: Vegetarian, Gluten Free
Serves: 10
Ingredients
  • ½ cup dried mushrooms
  • 1 to 2 tablespoons olive oil
  • ½ cup finely chopped shallots
  • 3 cloves garlic, minced
  • 1½ pounds sliced baby bella (crimini) mushrooms
  • 2 Portobello mushroom caps, chopped
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • ½ cup evaporated skim milk
  • 6 ounces Yukon Gold or russet potatoes, peeled and diced
  • 1½ teaspoons Kosher salt
  • Freshly ground pepper, to taste
  • Truffle oil or crème fraiche, optional for garnish
  • Minced chives, optional for garnish
Instructions
  1. Soak dried mushrooms in water for 20 minutes. Drain and set aside.
  2. In a large soup pot, heat olive oil over medium heat. Add the shallots and cook until tender, about 3 to 5 minutes. Add the minced garlic and stir for 30 seconds.
  3. Add the baby bella and Portobello mushrooms to the pot and sauté until the mushrooms are mostly cooked down, about 8 minutes.
  4. Add the drained dried mushrooms, vegetable broth, water, evaporated skim milk, and potatoes to the pot. Bring to a boil; cover and simmer for 45 minutes.
  5. Working in batches, transfer soup to a blender and puree until smooth. Return the pureed soup to the pot and season with salt and pepper.
  6. Serve hot garnished with a drizzle of truffle oil or a dollop of crème fraiche and a sprinkling of minced chives.
Notes
Hold the blender cover with a towel to prevent soup from splattering.
Number of servings is based on 1-cup bowls of soup. If serving in shot glasses or tea cups, you will have more than 8 to 10 servings.
Nutrition Information
Serving Size: ~1 cup Calories: 93 Fat: 2 g Carbohydrates: 14 g Sugar: 4 g Sodium: 406 mg Fiber: 3 g Protein: 6.5 g

Creamy Pureed Mushroom Soup | Satisfy your cravings for an umami-rich meal with this gluten-free and vegetarian thick and creamy pureed mushroom soup - no cream added! Get the recipe @jlevinsonrd.

Do you cook with mushrooms?

What’s your favorite mushroom recipe?

Photo credit: Kaleigh McMordie

Creamy Pureed Mushroom Soup | Satisfy your cravings for an umami-rich meal with this gluten-free and vegetarian thick and creamy pureed mushroom soup - no cream added! Get the recipe @jlevinsonrd.
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22 Responses to Creamy Pureed Mushroom Soup + 6 Things to Know About Mushrooms


  1. What a great soup! I love mushrooms, like LOVE. Wayne, hates them! I have to find sneaky ways to use them, so I’ve been food processing them to mix with lentils and other stews and sometimes with ground turkey in burgers! Don’t tell 🙂

    • Jessica says:

      Thanks so much Liz! Well, The Blend is the way to go then to get him to like them! And once he does, you can make this soup for him 😉 You’re secret’s safe with me btw!!

  2. OHH I love mushrooms, but I have never tried to make soup on my own with it. Love this!

    • Jessica says:

      Oh, you must make this if you’re a mushroom lover! Hope you give it a try and let me know how you like it!

  3. Colorado Gal says:

    Oh man, I love mushrooms! I buy them and eat them raw by the container all the time. My husband thinks it’s disgusting but I can’t help it! But, I kinda feel like an idiot: I didn’t realize they were grown indoors for grocery stores and whatnot. Kinda crazy!

    • Jessica says:

      Wow, that’s impressive you eat them raw. I love mushrooms, but raw isn’t my jam! I don’t think a lot of ppl know that fact about mushrooms being grown indoors. Don’t beat yourself up about it too much 😉

  4. I don’t cook with mushrooms too often but I do love them! Definitely going to try this recipe – looks delish!

    • Jessica says:

      Really?! They’re always on my weekly grocery list! Hope you give the soup a try and enjoy it!

  5. Melanie says:

    This was so interesting! I don’t love mushrooms, so I haven’t really cooked much with them, but I don’t hate them either. I may have to try The Blend in some recipes to get some of that awesome nutrition from the mushrooms. Plus this soup recipe looks really good. 🙂

    • Jessica says:

      Melanie, you must try mixing mushrooms in with more meals. I personally love them with eggs and as I mentioned in the post they are so great in tomato sauce too. The soup has a very strong mushroom flavor, so that may not be the first place to start if you’re not a huge fan, but hopefully you’ll get there!

  6. Love mushrooms … and love mushroom soup! This looks REALLY good and I’ll take the truffle oil drizzled on top please :). The blend concept is so smart and a great way to boost nutrition and decrease saturated fat – and I think it makes any recipe taste better – love mushrooms mixed with beef.

    • Jessica says:

      Thanks Jenny! So many great reasons to use the blend, as you mentioned. And I’ll be sure to serve your soup with truffle oil 😉

  7. Rebecca says:

    YUM!!! I’m going to have to make this! I used to hate mushrooms, but I’ve turned a new leaf & now love them! Mostly because they go so well in nearly everything!

    • Jessica says:

      So glad to hear you love mushrooms now – perfect timing for you to try my soup 🙂

  8. Erin says:

    What an interesting post! I did not know half of those things about mushrooms. I am a mushroom lover so I think your soup and I would get along quite well!

    • Jessica says:

      So glad I could enlighten you on all things mushrooms, Erin! Can’t wait to hear your thoughts on the soup!

  9. Umami time! Your soup looks so rich and flavorful! I love mushrooms in all of their glorious varieties. Thanks for the great info 🙂

    • Jessica says:

      Yay for umami! Hope you give the soup a try and that you and the whole family – Sienna included – love it!

  10. I LOVE mushrooms. We grew up eating them all the time. I remember standing on a stool by the stove, probably 8 years old, helping my mom sautee mushrooms. The love started young!!

    • Jessica says:

      That is such a sweet and adorable memory emily! Thanks for sharing and so glad you love mushrooms! Hope you enjoy this soup too!

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