Mushroom Soup

My husband and I love mushrooms.  And now that it’s (currently) cold out soup is a go to meal for us.  It’s easy, it’s fast and it’s delicious.  Add the soup to a bread bowl and you’ve got yourself a fulfilling meal!  As some of my readers know I’ve been trying to eat better so I used coconut oil to sauté the onions and mushrooms.  If you don’t have access to coconut oil or you don’t care for it, you can absolutely substitute with EVOO.  * I also wanted a smoother consistency so after the base cooked for a bit I used my immersion blender to break down the mushrooms and onions a tad bit more.  This step is not necessary, just a texture preference.

Mushroom Soup

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • 32 oz. White Button Mushrooms, ran through food processor OR Chopped very small (*see note above)
  • 16 oz. Baby Bella Mushrooms, sliced thin
  • 1/2 of a Large White Onion, chopped very small (*See note above)
  • 4 Cloves of Garlic, chopped
  • 4 Cups of beef broth
  • 1/2 Cup of White Wine
  • 1 Tbsp. Dried Basil
  • 1 Tbsp. Dried Parsley
  • 1 Tsp. Dried Oregano
  • 1 Tsp. Ground Thyme
  • Salt and Pepper to taste.
  • Coconut Oil, enough to coat the bottom of your pan


  1. In a large soup pot over medium heat add the coconut oil, garlic, onions and all of the spices.  Cook until onions are tender and translucent (5-7 minutes).
  2. Add the chopped white button mushrooms, mix well and add the white wine.  Cook until it comes to a simmer. Approximately 5 minutes.
  3. Add the beef broth and allow that to come to a simmer. (At this point I used my immersion blender… VERY carefully as the soup is extremely hot).  Again, this step is not necessary but if you want a smoother soup then it is recommended.
  4. Cook for another 10 minutes then add the sliced baby bella mushrooms.  Give it a good stir.  I served mine immediately because I didn’t want to sliced mushrooms to loose their texture but if  you prefer you can cook a little longer.

I hope you enjoy!


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