Soups & Salads

Creamy Mushroom Soup

Creamy Mushroom Soup
  • Gluten-Free


  • Serves 2

    Serves 2

  • 35 minutes

    35 minutes


4 tbsp. butter

1 onion, finely chopped

6 cloves garlic, minced

3 pounds button mushrooms, chopped

1 tablespoon chopped fresh thyme 

Kosher salt and freshly ground black pepper

2 cups low-sodium chicken broth, more if necessary



  1. Bring out a big soup pot. 
  2. Heat the butter in the pot over medium-high heat. Add the onion and cook, stirring, until softened, about 8 minutes. Add the garlic and cook 1 more minute. Add the mushrooms, thyme, 2 teaspoons salt, and ¼ teaspoon pepper and cook, stirring, until the mushrooms release their water and shrink to half their size, about 10 minutes. Add the broth and bring to a boil, then reduce the heat and simmer until the mushrooms are super tender and the soup thickens slightly, 15 to 20 minutes.
  3. Puree half of the soup in a blender or food processor until smooth, then stir it back into the pot. 
  4. Thin with additional broth if needed, and season to taste with salt and pepper.
  5. Serve in mugs.

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