This light mushroom and veggie soup is made without cream and is loaded with fresh ingredients and flavor. Beautifully sautéed veggies, simmered in beef stock and topped off with fresh parsley. An easy dinner that will come together in about 30 minutes.
One of my favorite ways to use mushrooms is in soups.
Most mushroom soups call for loads of heavy cream or sour cream. While these ingredients complement mushrooms so well, sometimes I just want a soup that the mushroom flavor can really come through without all the heaviness. This dish really stands strong without the addition of any dairy product.
This soup is so refreshing, fresh, hearty, and full of deep rich flavors. The veggies are sauteed in olive oil and salt bringing out all those natural flavors of the produce. Then, simmered in beef stock and topped off with fresh parsley.
The combination of mushrooms and beef stock adds a boldness to this soup I just can't get enough of.
It also makes for a great weeknight quick dinner. Since there is no meat to prepare or cook everything can be done in about 30 minutes.
Do you love mushrooms? Check out my sautéed mushroom sauce this mushroom, spinach and chickpea curry, or a turkey stroganoff.
Ingredients
This soup uses very simple ingredients and spices.
Mushrooms: Use baby Bella mushrooms for this soup. They can also be called cremini mushrooms so those work as well.
Beef stock: Beef stock pairs really nicely with the mushrooms but if you want to leave that out a good vegetable stock will work in it's place.
Most mushroom soups will call for creams. This particular one does not and for a lot of reasons. Alongside all of the health benefits, the mushroom flavor really comes through and is sure to be a crowd favorite.
See the recipe card for full measurements.
Instructions
Step 1:
Start off by chopping the onions, celery, carrots, and mushrooms. This soup is quick to make so have everything ready to go.
Step 2:
Place a large dutch oven or other pot over medium heat. Add olive oil and allow to warm up.
Step 3:
Add in onions and salt. It is very important to add salt in this step. See the Top Tip below for more explanation. Cook onions until they are soft and translucent. About 5 minutes.
Step 4:
Add in celery and carrots and stir well to coat in the oil. Sautee, stirring often until they are soft but still have a little bit of a crunch.
Step 5:
Add in mushrooms and stir to coat in oil. Sautee until they start to soften but still have some crunch to them. They will simmer in the stock for a while causing them to become the perfect texture.
Step 6: Add in the minced garlic and allow to cook for 30 seconds or until fragrant.
Step 7: Add in the white wine vinegar and stir to incorporate. Allow cooking for about 1 minute.
Step 8: Add in the dried oregano, thyme, and black pepper.
Step 9: Add in the beef stock, bring to a low boil, reduce to a simmer and cook for 10 minutes. Taste and add more salt if needed at this time.
Step 10: Serve warm and enjoy!
Serve by itself, alongside a larger main dish, with a side of garlic bread or fresh sourdough.
Variations
- Vegan or Vegetarian: This recipe does call for beef stock. If you are looking to make it fully vegan or vegetarian substitute the beef stock for a vegetable broth.
- Add a Grain: This recipe was designed to be simple, easy and fresh. If you are looking to add a bit more to it consider a grain such as white rice, brown rice, wild rice, or barley. Cook separately and add into the soup with the broth. If adding a grain be sure to factor in a few additional cups of stock.
- Creamy Soup: If you are looking for a creamy mushroom soup you can add in some heavy whipping cream or sour cream.
Substitution
- Vegetable stock for beef stock. Unless you are trying to make it vegetarian or vegan I would suggest using beef stock. The beef flavor paired with the mushrooms is what gives this soup its flavor. While vegetable broth will work it will not be as strong.
- Chicken Stock: If you don't have beef stock, chicken stock is another option. It will slightly change the flavors but will still be delicious.
- Different mushrooms: This recipe calls for baby Bella, also called cremini mushrooms. If you don't have access to either, white mushrooms will work as well.
Storage
This mushroom soup will keep 2-3 days in the refrigerator in an airtight container. It makes great leftovers for lunch the next day.
To reheat, add back into a small saucepan. Over medium heat, cook until it has reached your desired temp.
Because this soup does not have any creams, it will hold up well to freezing. It will keep up to two months in the freezer if stored in a freezer-safe container.
Allow to completely thaw in the refrigerator before reheating.
Equipment
- Large dutch oven or other large soup pot. You will want to use a 6qt or larger. Since there are a ton of veggies we want to make sure there is enough surface space for them to properly sautee.
Top Tip
My top tip for making this soup (and any soup really) is to add the salt while sauteing the veggies. When making soups, we want all the flavors in the veggies to really stand out. Especially in this recipe since they are the star of the dish.
Adding the salt while everything is sauteeing gives it the opportunity to cook into all the veggies drawing out each flavor. If the salt isn't added until the stock is, it really is just enhancing the flavor of the stock.
Salt is a powerful ingredient and when used correctly can drastically change the way dishes will taste.
When the soup is done, give it a taste test and see if it needs any additional salt.
Did you make it? I would love to hear what you think! Leave a message below or connect on IG at @dirt.dough.
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Other Soup Recipes:
📋Recipe
Mushroom Veggie Soup
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Yellow Onion - Diced
- 1 teaspoon Kosher Salt
- 2 Cups Diced Carrots - about 2-3 medium size
- 1 Cup Diced Celery - About 3-4 celery ribs
- 8 oz Baby Bella Mushrooms - Sliced, Also called cremimi mushrooms
- 3 Cloves of Garlic - Minced or pressed
- 2 teaspoon White Wine Vinegar
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ¼ teaspoon Black Pepper
- 4 Cups Beef Stock
- ¼ Cup Chopped Parsley
Instructions
- Start off by chopping the onions, celery, carrots, and mushrooms. This soup is quick to make so have everything ready to go.
- Place a large dutch oven or other pot over medium heat. Add olive oil and allow to warm up.
- Add in onions and salt. See notes on salt. Cook onions until they are soft and translucent. About 5 minutes.
- Add in celery and carrots and stir well to coat in the oil. Sautee, stirring often until they are soft but still have a little bit of a crunch.
- Add in mushrooms and stir to coat in oil. Sautee until they start to soften but still have some crunch to them. They will simmer in the stock for a while causing them to become the perfect texture.
- Add in the minced garlic and allow to cook for 30 seconds or until fragrant.
- Add in the white wine vinegar and stir to incorporate. Allow cooking for about 1 minute.
- Add in the dried oregano, thyme, and black pepper.
- Add in the beef stock, bring to a low boil, reduce to a simmer and cook for 10 minutes. Taste and add more salt if needed at this time.
- Serve warm and enjoy!
Notes
- Vegan or Vegetarian: This recipe does call for beef stock. If you are looking to make it fully vegan or vegetarian substitute the beef stock for a vegetable broth.
- Add a Grain: This recipe was designed to be simple, easy, and fresh. If you are looking to add a bit more to it consider a grain such as white rice, brown rice, wild rice, or barley. Cook separately and add into the soup with the broth. If adding a grain be sure to factor in a few additional cups of stock.
- Creamy Soup: If you are looking for a creamy mushroom soup you can add in some heavy whipping cream or sour cream.
- Vegetable stock for beef stock. Unless you are trying to make it vegetarian or vegan I would suggest using beef stock. The beef flavor paired with the mushrooms is what gives this soup its flavor. While vegetable broth will work it will not be as strong.
- Chicken Stock: If you don't have beef stock, chicken stock is another option. It will slightly change the flavors but will still be delicious.
- Different mushrooms: This recipe calls for baby Bella, also called cremini mushrooms. If you don't have access to either, white mushrooms will work as well.
This soup is absolutely delicious. I had some red and orange peppers that I needed to use up so I diced them and added them as well. The rice addition was a great idea! Just delicious!!
I love the addition of red peppers! Thank you for sharing.
I haven’t tried it yet. It’s still cooking, but it smells amazing. I’m thinking this would also make an amazing stuffing. Going to try that next.
Oh that would be amazing! I'm so glad it filled your house with delicious smells.
I was looking for a non creamy mushroom soup and this is perfect! Thanks you.
Thank you for sharing Aileen! I'm glad you enjoyed it!
I love homemade soup. My comfort food. I enjoyed this recipe. I used three of my favorite mushroom and added meat ravioli.
Thanks for the tip about adding salt to veggies.
Homemade soup is just the best!! Meat ravioli is such a great addition and yes salting the veggies early is a game changer. So much flavor. Thank you for sharing.
I added some udon noodles towards the end. No idea why, but glad I did. This was an excellent soup with or without the noodles! 👍🏻
That is such a great addition to this soup! We love udon noodles and will have to try it. Thank you for sharing.