Creamy Mushroom Soup

Courtesy of: Blue Diamond
Average: 5 (1 vote)
Servings: 6
Prep: 20 min
Cook: 45 min
Total Time: 1 hour 5 min


Blue Diamond Recipes offers up a creamy mushroom soup, not to be missed. The use of fresh and dried mushrooms creates a top notch flavor that is perfect for the ultra creamy base. Be sure to use a mixture of wild mushrooms to achieve the best flavor. Pair with a loaf of crusty bread and a mixed green salad and you have the perfect meal for a cold Winter’s night.


  • 2 tablespoons heart-healthy spread (such as Smart Balance) or butter, divided
  • 6 cups sliced wild mushrooms (or chopped if very small)
  • 2 cups chopped onion
  • 3 tablespoons flour
  • 6 cups beef stock or broth
  • 1 (15-oz.) can cannelini beans, rinsed and drained
  • 1 (3/4-oz.) package mixed wild dried mushrooms, chopped
  • 1 1/2 cups Blue Diamond Original Almond Breeze
  • 1 1/2 tsp. each: garlic salt and dried thyme
  • McCormick Smokehouse Pepper or freshly ground pepper to taste
  • Light sour cream and snipped fresh chives (optional toppings)


  1. Melt 1 tablespoon buttery spread in a large nonstick skillet over medium heat.
  2. Add mushrooms and cook for 10 minutes, stirring frequently; set aside.
  3. Melt remaining spread in a large saucepan over medium heat.
  4. Add onions; cook and stir for 10 minutes.
  5. Stir in flour and cook for 2 minutes more.
  6. Add stock, beans and dried mushrooms and bring to a boil; cook for 10 minutes more.
  7. Add half the sautéed mushrooms to soup mixture and puree in a blender, food processor or with a stick blender.
  8. Add remaining mushrooms, Almond Breeze, garlic salt, thyme and pepper and bring to a boil.
  9. Simmer over low heat for 10 minutes more.
  10. Top each serving with a spoonful of sour cream and sprinkle with chives, if desired.