Roasted Mushroom Soup Recipe | Yummly

Roasted Mushroom Soup

Jungbluth: "This soup is phenomenal! I pureed it all in my vi…" Read More
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  • 10 ounces baby portobello mushrooms (sliced)
  • 2 tablespoons extra-virgin olive oil
  • freshly ground black pepper
  • 2 cups low sodium beef stock
  • 1 tablespoon unsalted butter
  • 1/2 shallot (thinly sliced)
  • salt (to taste)
  • 1 clove garlic (finely minced)
  • 1 teaspoon thyme (chopped, plus extra for garnish)
  • 2 tablespoons white wine
  • 2 tablespoons flour
  • 1/4 cup heavy cream
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    NutritionView More

    Sodium55% DV1330mg
    Fat68% DV44g
    Protein22% DV11g
    Carbs8% DV25g
    Fiber8% DV2g
    Calories540Calories from Fat400
    Total Fat44g68%
    Saturated Fat18g90%
    Trans Fat
    Calories from Fat400
    Total Carbohydrate25g8%
    Dietary Fiber2g8%
    Vitamin A30%
    Vitamin C8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jungbluth 3 months ago
    This soup is phenomenal! I pureed it all in my vitamix. If you love the flavor of mushrooms, you will love this soup! I make a double batch and eat it in a few days, on my own. It is that delicious. I have used skim milk and half and half in it, it has been great each time.
    Williams 3 months ago
    I had limited time so I sauted the mushrooms in a cast iron skillet and then used them. Delicious! I I didn't think that it needed any salt or pepper.
    Elizabeth Currie 4 months ago
    For those that have issues with clumping, lumps, allergies etc. Try using rice flour instead, I have found that it works just as good as wonder flour if not better. I even had people ask me what I did different, I just tell them that rice is the only difference other using good quality ingredients when cooking food.
    dani 5 months ago
    I added a little extra garlic and about 2 ounces of cream cheese. It was the best mushroom soup I’ve personally ever had. I also topped it with shaved Parmesan. I would double the recipe meat time so we had leftovers.
    Clive Gerada 6 months ago
    Simply a Michelen Star Soup, simple, cheap and super delicious!
    Marla M. 9 months ago
    I did not have white wine, used vermouth and it was delicious. I did roast my mushrooms a little to long. With all that and making it gluten free I would make again especially to impress guests. It is a brown colored soup, for those who have issues when it comes to how food should look.
    Christian 9 months ago
    Very good. The flour seems to just become a gelatinous ball, will use less next time
    Mark Walker a year ago
    I doubled it and used yogurt in place of the heavy cream. It was excellent.
    Tiffany S. a year ago
    Simple, rich flavors! This is also fairly quick and easy to make.
    Chey a year ago
    not bad, the mushroom flavour actually got a bit strong as i used Portobello mushrooms. maybe some button mushrooms would've been a wise choice
    Katz Katz22 a year ago
    Excellent! The roasting of the mushrooms brought out a depth of flavor I’ve not found before. Give this one a try!
    Ashini C. a year ago
    It was so delicious and my whole family adored it!
    joyce 2 years ago was yummly and I’ll definatly make it again
    Jenni L. 2 years ago
    This was great, worked well with an immersion blender.
    Rachel Graham 2 years ago
    I added a lot more thyme and garlic.
    Calvin 2 years ago
    ok almond milk just does not fulfill the taste my palate is looking for. I will avoid soups with this in it.
    Gautam Kshatriya 2 years ago
    Added a touch of bacon fat. Used red onion as a substitute for for shallots. Used chicken stock (from a cube) instead of beef stock. Added 3 table spoons of roasted mushrooms to make the soup a bit chewier.
    Yoshi 22 2 years ago
    delicouse and easy! will do it again in the furthur
    gisela romero 3 years ago
    Very tasty recipe, highly recommended!
    Rob M. 3 years ago
    A bit bland! Won’t be making it again!
    Marie T. 3 years ago
    It was great! Very easy and I’ll keep it in rotation
    L 3 years ago
    Very good. Would be great as a risotto base... needed more to it to be a meal. The color was a bit off putting but I added more milk to lighten the color.
    Christine C 3 years ago
    I LOVE THIS RECIPE! I am a mushroom & soupaholic. This satisfies both my cravings. Sometimes instead of roasting the mushrooms (I use the white button variety), I grill them on the bbq for a smoky taste. I also substitute half & half for heavy cream. I make it in big batches because it freezes well. Then I have some on hand for days I don't feel like cooking. Try this one. Mix it up a bit. You won't be disappointed either way!
    S L. 4 years ago
    It did not look at all like the picture when done. It was a grayish brownish mess. It tasted okay, but i would be afraid to give it to any guests.
    Ang A. 4 years ago
    This has made it to my list of all-time favourite soups! I always make an extra batch to jazz up my pasta.
    Werner K. 5 years ago
    It was amazing. Will definitely make it again!! I kept the recipe as is and it was enough for 2 people
    Alexandra Wright 5 years ago
    Amazing flavour! Just wish there was more of it. I would make it again, but would double recipe. No additions or subtraction to original recipe. Except to share the wine with myself whilst cooking.