Creamy Portobello Mushroom Soup
Filled with kale, white kidney beans, and seasoned with thyme, this Creamy Portobello Mushroom Soup is high in fibre, plus it's super hearty and delicious!
Oh, my little love affair with mushrooms…
Imagine me as a five year old, sitting at my grandparents kitchen table trying on my Princess Jasmine Halloween costume, stopping to grab a quick bite to eat before heading out for some family fall festivities.
“THERE'S NOT ENOUGH MUSHROOMS ON MY PIZZA!!!”
And believe it or not, I start balling my eyes out. Because nothing else in the world matters at this moment.
My 25-year-old self still believes she can never quite get enough mushrooms on anything. I mean, you chop up a giant pile of them and you think, oh yeah, that's more than enough…I won't even be able to fit them all in the frying pan. And then you cook them up, and they're like half the size they were. And suddenly, there are NOT enough mushrooms after all.
If you happen to know this struggle as a fellow mushroom lover, then this Creamy Portobello Mushroom Soup is for you.
It's filled with earthy, rich portobellos, along with some nutty flavoured creminis and my favourite, classic button mushrooms. And there's a TON of them in this soup. So many, in fact, that I highly doubt you'll have anything to complain about after you whip up a giant batch of this.
Except for the fact that you maybe won't have enough room in your fridge/freezer to store the bazillion bowls that this recipe makes?
You gotta pick your battles, right?
On cold, dreary days, there's really nothing better than sitting inside with a slew of movies (and maybe some garlic parmesan popcorn) and eating a giant pile of this Portobello Mushroom Soup. It's a deliciously healthy and comforting soup that is naturally gluten free and easily made vegan with a little bit of vegetable stock and almond milk.
It's pretty versatile, and you most likely already have all the ingredients on hand. No trips to the store for exotic ingredients, no fussing about in the kitchen for hours.
Just deliciousness within a matter of a half hour.
Looking for even more mushroom recipes besides this Portobello Mushroom Soup? You know I've got you!!! Here's some of my personal faves:
- Chicken au Gratin with Mushrooms & Asparagus
- Caprese Portobello Mushrooms
- The Keg Mushrooms Neptune Copycat
- Sausage and Mushroom Stuffed Acorn Squash
- Mini Grilled Cheese Sandwich Appetizers
- Freezer-Friendly Homemade Pizza Pockets
- One Pan Creamy Chicken Quinoa with Mushrooms
Will you be making this Creamy Portobello Mushroom Soup? If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I'd love to see what you come up with!
Creamy Portobello Mushroom Soup
Ingredients
- 2 tbsp olive oil
- 2 shallots minced
- 2 cloves garlic minced
- 3 Portobello mushrooms finely diced
- 2 cups cremini mushrooms finely diced
- 2 cups Button mushrooms finely diced
- 1 tbsp flour
- 2 cups beef stock can also use vegetable stock
- 2 tbsp red wine
- 3 sprigs fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp whipping cream optional - better for a richer soup
- 1 cup milk can also use almond milk
- 1 can white beans drained and rinsed
- 2 cups kale chopped
Instructions
- Prepare veggies, then heat olive oil in a large pot over med-high heat. After a minute or two, add shallots and garlic, sauteeing for 30 seconds. Add mushrooms and cook for 4-5 min until liquid starts to render.
- Add flour, whisking to remove lumps.
- Add beef stock, red wine, thyme sprigs, salt and pepper, bringing to a boil then simmering for 10 min.
- Add whipping cream, milk and white beans, cooking for 5 min. Remove from heat and stir in kale.
- Serve immediately and enjoy!
Nutrition
But first, bowlfuls of this for stormy, rainy fall days.
Creamy Portobello Mushroom Soup
Ingredients
- 2 tbsp olive oil
- 2 shallots minced
- 2 cloves garlic minced
- 3 Portobello mushrooms finely diced
- 2 cups cremini mushrooms finely diced
- 2 cups Button mushrooms finely diced
- 1 tbsp flour
- 2 cups beef stock can also use vegetable stock
- 2 tbsp red wine
- 3 sprigs fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp whipping cream optional - better for a richer soup
- 1 cup milk can also use almond milk
- 1 can white beans drained and rinsed
- 2 cups kale chopped
Instructions
- Prepare veggies, then heat olive oil in a large pot over med-high heat. After a minute or two, add shallots and garlic, sauteeing for 30 seconds. Add mushrooms and cook for 4-5 min until liquid starts to render.
- Add flour, whisking to remove lumps.
- Add beef stock, red wine, thyme sprigs, salt and pepper, bringing to a boil then simmering for 10 min.
- Add whipping cream, milk and white beans, cooking for 5 min. Remove from heat and stir in kale.
- Serve immediately and enjoy!
Chelsea @ Chelsea's Healthy Kitchen says
October 18, 2016 at 21:25Haha that’s so true about how much mushrooms shrink in size after cooking and how disappointing that is as a fellow mushroom lover. This soup looks like perfection. If only I could get my boyfriend to eat mushrooms… sigh.