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Mushroom Soup

I hope you enjoy this more than its canned counterpart, maybe with a drizzle of truffle oil, some fresh basil leaves, and while you're at it, throw in a grilled cheese sandwich for a completely satisfying meal that doesn't require a can opener (or a whisk).
Course: Appetizer, Soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, mushrooms, soy-free, vegetables
Author: ness


  • 1 Tbsp extra virgin olive oil
  • 1 cup diced onion
  • 4 cloves garlic minced
  • 6 cups diced mushrooms (preferably a mix but all of one kind works too)
  • 1/2 tsp dried basil leaves
  • 4 cups water
  • 1 bay leaf
  • 1 soup bouillon cube (vegetable or chicken)
  • Salt and fresh ground pepper to taste
  • Fresh basil leaves and truffle oil to garnish


  • Heat a pot over medium-high heat and add olive oil. Add onion and garlic and saute for 4 to 5 minutes, allowing the onions to sweat and brown slightly. Add mushrooms and dried basil leaves and stir to combine, continue to stir for another 5 minutes. Add water and bay leaf, bring to boil, and add bullion cube. Reduce to simmer and continue to cook uncovered for approximately 20 minutes. Remove from heat and add salt and fresh ground pepper to taste.
  • Using a blender or immersion blender, blend half the soup and pulse until ingredients are still a little chunky. Add remaining soup ingredients and blend again (Note: blending this way gives the mushrooms different textures - for a finder soup, pure until completely smooth). Serve immediately with fresh basil leaves and drizzle of truffle oil if using.
Adapted from Three Chefs: Three Chefs: The Kitchen Men