Mushroom Soup for Two
This small-batch mushroom soup is what you make when you’re cold, hungry, and mildly annoyed that no one else wants soup. It’s rich, savory, and deeply flavorful—thanks to a handful of mushrooms, a glug of broth, and a splash of tamari for that punch of umami.
You’ll need just one pot and about 30 minutes to pull it together, which makes it ideal for a solo lunch or a light dinner next to your favorite salad.
I like to use bone broth when I can for soups because of the extra protein and collagen, but you can sub in chicken broth as well. The cream gives it a cozy, velvety finish, but you can easily swap in whatever milk you have—dairy or not. Use any mushrooms you’ve got and don’t skip the thyme, it adds a little something.
This recipe makes two generous bowls, or one big one if you’re not in the mood to share.
Nutrition Notes
Mushrooms – Low in calories but high in benefits. Mushrooms contain Vitamin D, B vitamins, selenium, copper and other antioxidants. Plus, they’ve got that natural umami thing going on.
Parsley – Don’t discount it just because it’s an herb! Parsley is loaded with vitamin A, C and K and contains other nutrients such as calcium, iron and potassium.
Heavy Cream – Rich in fat, low in carbs, and contains very little lactose, making it a go-to in many keto diets. It also delivers key nutrients like vitamins A, D, E, and K, plus calcium, phosphorus, and choline—important for brain health and metabolism. That said, it’s still high in saturated fat, so it’s best enjoyed in moderation as part of a balanced diet. I like just a splash here and there!
Bone Broth (if using) – Contains more protein and collagen than chicken broth. Also adds a savory richness.
Mushroom Soup for Two
Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, medium size, finely chopped
- 1/4 tsp salt
- black pepper
- 8 ounces mushrooms, any type of mushroom works, sliced
- 1 garlic clove, grated or minced
- 1 cup chicken broth, or bone broth for an extra boost of protein
- 1 tsp tamari
- 1 tsp thyme, I use dried
- 1/4 cup heavy cream, plus a little extra for drizzling the top!
- parsley for garnish
Instructions
- Heat oil and butter in a dutch oven or soup pot over medium heat.
- Add shallot, salt, and pepper. Sauté until soft, about 2 minutes.
- Add mushrooms and garlic. Cook until the mushrooms shrink down, release their water, and start to brown, about 6 to 8 minutes. (Set aside a few mushrooms for topping the soup later, if desired.)
- Add chicken broth, tamari, and thyme. Simmer for 10 minutes.
- Stir in cream.
- Use an immersion blender to blend the soup smooth, or allow to cool slightly and transfer soup to a blender to blend smooth. Be very careful when blending hot liquids! Only fill the blender halfway, vent the top of the blender and cover with a clean dish towel to vent some steam.
- Taste and adjust seasoning. Garnish with reserved mushrooms, fresh herbs and a little drizzle of cream.