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!
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Originally posted March 2016 following the sponsored Mushroom Council farm tour. Updated September 2019 as part of a sponsored campaign for Mushroom Month. As always, all opinions are my own.
September is a busy month in my world. The kids go back to school, my family celebrates Rosh Hashana (the Jewish New Year) and a whole bunch of other fall Jewish holidays, and in my professional work I’m reminding you all to celebrate National Family Meals Month, Better Breakfast Month, and the subject of this post – mushrooms.
Give Mushrooms Some Love
That’s right. In addition to everything else, September is National Mushroom Month. And seeing how I am a mushroom lover (have you seen all the mushroom recipes I’ve posted?), I can’t let this month go by without giving this veggie (er, fungi) some extra love. Plus, I wanted to remind you of the delicious Creamy Pureed Mushroom Soup recipe at the end of this post – soup season is almost here!
Back in 2015 I had an amazing experience learning all about mushrooms when the The Mushroom Council invited me on a 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). Needless to say, I was thrilled and humbled to be included in this select group of dietitians.
To help spread the word about Mushroom Month, and help you all achieve The Council’s goal of increasing mushroom intake (this year’s Mushroom Month theme is “A Mushroom a Day”), I’ve partnered with The Mushroom Council once again to remind you of some of the reasons you should include mushrooms in your meals any time of day – breakfast, lunch, or dinner!
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, mushrooms 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 potassium, B vitamins (including riboflavin, niacin, and pantothenic acid), and antioxidants including selenium. Mushrooms are also one of the only non-fortified food sources of vitamin D, and UV-exposed mushrooms are an excellent source of this nutrient of concern.
4. 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!
5. 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.
6. 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. Using “The Blend” increases saves you money at the supermarket (meat is more expensive than mushrooms), and increases 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!).
About this Creamy Pureed Mushroom Soup
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.
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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! Substitute non-dairy milk to make it vegan.
Gluten-Free, Vegetarian, Vegan-Friendly, Nut-Free
- 1/2 cup dried mushrooms
- 1 to 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 3 cloves garlic, minced
- 1 1/2 pounds sliced baby bella (crimini) mushrooms
- 2 Portobello mushroom caps, chopped
- 3 cups low-sodium vegetable broth
- 3 cups water
- 1/2 cup evaporated skim milk
- 6 ounces Yukon Gold or russet potatoes, peeled and diced
- 1 1/2 teaspoons Kosher salt
- Freshly ground pepper, to taste
- Truffle oil or crème fraiche (optional for garnish)
- Minced chives (optional for garnish)
- Soak dried mushrooms in water for 20 minutes. Drain and set aside.
- 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.
- Add the baby bella and Portobello mushrooms to the pot and sauté until the mushrooms are mostly cooked down, about 8 minutes.
- 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.
- Working in batches, transfer soup to a blender and puree until smooth. Alternatively, use an immersion blender to blend the soup directly in the pot. Return the pureed soup to the pot and season with salt and pepper.
- Serve hot, garnished with a drizzle of truffle oil or a dollop of crème fraiche and a sprinkling of minced chives.
- 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.
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Nutrition Information:Yield: 10
Amount Per Serving: Calories: 100Total Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 400mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 10g
Nutrition information was calculated by Nutritionix. It may not be 100% accurate.
Do you cook with mushrooms?
What’s your favorite mushroom recipe?
Share with me in the comments below!
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 🙂
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!!
OHH I love mushrooms, but I have never tried to make soup on my own with it. Love this!
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!
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!
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 😉
I don’t cook with mushrooms too often but I do love them! Definitely going to try this recipe – looks delish!
Really?! They’re always on my weekly grocery list! Hope you give the soup a try and enjoy it!
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. 🙂
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!
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.
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 😉
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!
So glad to hear you love mushrooms now – perfect timing for you to try my soup 🙂
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!
So glad I could enlighten you on all things mushrooms, Erin! Can’t wait to hear your thoughts on the soup!
Umami time! Your soup looks so rich and flavorful! I love mushrooms in all of their glorious varieties. Thanks for the great info 🙂
Yay for umami! Hope you give the soup a try and that you and the whole family – Sienna included – love it!
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!!
That is such a sweet and adorable memory emily! Thanks for sharing and so glad you love mushrooms! Hope you enjoy this soup too!
Can you believe that I used to really despise mushrooms. Yup, never liked them until about a year ago. Now I love them. Funny how our taste buds change. And this soup looks amazing!!
I have a friend who is a total foodie, but hates mushrooms, so I (sort of) get it!! But I am so glad you are now a fan and hope you make this luscious soup soon!
This soup looks awesome! Also I’m a huge mushroom fan so this recipe is a MUST
Thanks Abbey! Hope you give it a try soon and enjoy!
I have not made mushroom soup in a while! This looks great for our chilly weather
Definitely Deborah! Hope you make it soon.
I absolutely love mushrooms! What a delish recipe!
Awesome! Hope you enjoy!
Mmm this looks so creamy and comforting! I could go for a bowl right now.
It IS!! Hope you make a batch soon Sarah!
Who knew this much about mushrooms?! Not me. 🙂 I could easily eat an entire package of them though!
I didn’t know all that info until I went on the tour either. It was so interesting!! Glad to hear you love mushrooms Emily!
i had no clue they could be grown indoors (and dont want to know the smell). i do love the umami flavor + all the nutrients from it.
Yes, it’s amazing, they are pretty much all grown inside. And haha, you really don’t want to know the smell! But they are delish and nutrish!
Yum! This sounds like such a comforting dish. It’s been a bit chilly so I definitely have to make this.
It really is. Hope you enjoy it and stay warm Joanna!
I love mushrooms! I always forget its fungi and not a veggie, even though in my heart I think I will always consider them one lol! This soup looks divine my friend!
In my heart I consider them a veggie too, Liz! Hope you get a chance to make this soup and enjoy it!
With this soup it will make anyone a mushroom lover! It looks amazing!
I sure hope so! Thanks Kristina!
I had no idea mushrooms were grown indoors. That explains why they never seem to go out of season. This soup looks so perfectly rich and like a wonderful way to enjoy them!
Yup! And I just love that I can always get them since I use mushrooms so often. Let me know if you try a dairy-free version of the recipe Alisa!
Great information about mushrooms! This mushroom soup looks so creamy and delicious!
Thanks Taylor. Hope you enjoy a bowl!
I love learning more about mushrooms and agree they are a great addition to a plant-based diet! Can’t wait to try this one!
So glad you enjoyed the info about mushrooms Emily. Hope you like the recipe just as much!
I tried your recipe this evening and it turned out so delicious. Me and my husband both enjoyed it a lot.
Thanks for such a wonderful recipe!!!
Thanks so much for letting me know Arpita! So glad you and your husband enjoyed the mushroom soup.
What are the nutrition facts?
I just updated the nutrition facts for the recipe. Hope that helps!
Will definitely try this tonight Jessica..love mushrooms!.
Is it necessary to wash mushrooms really well ? I mean
the black coloured portions? Pl advice
Hi Lasitha, I usually use a damp paper towel to wipe off whole mushrooms – you don’t want to soak the mushrooms, otherwise they absorb water and get mushy. Hope you enjoy the soup.