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The Best Cream of Mushroom Soup

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This is the best Cream of Mushroom Soup ever! Super creamy and hearty, perfect for a cold rainy day or when it’s just a little chilly out.

I can’t think of a soup that is more satifying to me than Cream of Mushroom soup. But then again, I am a major fan of all things mushrooms – from eating them raw to topping my pizza to making these 10-minute Spinach Artichoke Mushroom Caps, I can eat them all day everyday.

The key to this soup is to use a variety of mushrooms. White button mushrooms, baby bella mushrooms, portabella mushrooms – a variety is delicious in this mushroom soup.

I pick up whatever varieties I can find at either the grocery store or my local farmer’s market. Lucky for me I live within walking distance to a one of the biggest farmer’s market in the Carolinas so I can usually get a wide selection of mushrooms grown locally and organically.

I use a gluten-free flour and non-dairy milk to make this a vegan based soup. Feel free to use whatever type of flour and milk you would prefer as neither will change the taste drastically.

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The Best Cream of Mushroom Soup

The Best Cream of Mushroom Soup

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This is the best Cream of Mushroom Soup ever! Super creamy and hearty.


  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 5 cloves garlic
  • 1/2 teaspoon salt
  • 2 cups veggie broth, divided
  • roughly 15-20 ounces mushrooms, sliced (any variety or combination)
  • 1 tablespoon fresh thyme, stems removed
  • 2tablespoons gluten-free flour (I used rice flour)
  • 1 cup unsweetened plain cashew milk
  • mushroom slices, for garnish


  1. Heat the oil over medium high heat in a large skillet.
  2. Add the onion and cook for 2 minutes until softened.
  3. Add the garlic and salt and cook 3-5 minutes until the onions are beginning to turn translucent.
  4. Add 1/2 cup of the veggie broth and let cook another 2 minutes.
  5. Add the mushrooms and cook for 5 minutes, stirring often.
  6. Add the thyme, flour, and milk to the mushroom mixture and stir to combine.
  7. Let cook for an additional 8-10 minutes until slightly thickened, stirring occasionally.
  8. Add the remaining veggie broth and stir to combine.
  9. Carefully add the soup to a blender and pulse until blended.
  10. Top with mushroom slices before serving.

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