Hearty Mushroom Soup

baby bellas for mushroom soup

This soup is earthy and full flavored, redolent with onions and garlic, and thick with baby bella mushrooms in a rich vegetable broth. I based this recipe on the mushroom soup recipe at The Kitchn. I left out the dried mushrooms (since our own veggie broth used in this recipe was made with oven-dried mushrooms) and the 4 tablespoons of butter, bringing the cost and the fat way down. This soup will warm and comfort you on the coldest day!

Mushroom Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 6 servings


  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 16 oz. baby bella mushrooms, most roughly chopped, but leave a handful of thick slices
  • 6 cups vegetable stock*
  • 1/2 c. dry white wine
  • 1 T. nutritional yeast
  • Salt and pepper


  1. Put 2-3 tablespoons of water in a pot and add chopped onion and garlic. Cook on very low heat for 10 minutes, watching carefully and adding water as required.
  2. Add the mushrooms and stir to combine. Add 2-3 tablespoons of the vegetable broth and cook over very low heat for another 10 minutes, again watching carefully and adding water if needed.
  3. Add 1/2 c. wine and the rest of the vegetable broth and bring to a boil.
  4. Add nutritional yeast and stir to dissolve
  5. Reduce heat to low and simmer, covered for 1 hour.
  6. Add salt and pepper to taste.


Use a rich and savory vegetable stock like the one linked in the ingredients. If you don't use our recipe, add 1/2 oz. of minced dried mushrooms to the wine and water, bring to a boil and steep for 20 minutes before adding to the pot with your vegetable broth, and use whatever spices you prefer.

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