For all you mushroom lovers out there, even though this creamless mushroom soup recipe is healthy, it’s still very decadent and filling – so comforting on a cold day. You can eat it chunky, or use an immersion blender to make it creamy- it’s up to you! It’s super easy to make and you can do it on the stove or in the Instant Pot. I’ve included directions for both. Only 197 calories or 4 WW Freestyle Points!
Before creating this healthy mushroom soup recipe, I checked out a few on line to see how many points/calories they had. With the exception of Jamie Oliver’s mushroom soup recipe, (and I’m suspecting it’s more calories and fat than he listed as he didn’t say how much oil he used – other than 2 lugs-how much is a lug?, or counted the truffle oil calories), I was amazed how a simple mushroom soup recipe can have a ton of calories and fat! It’s soup for goodness sake! I checked out a recipe that didn’t even have any cream in it and it was 12 WW points per serving! What the heck? There had to be a healthier yet great tasting low fat mushroom soup! So this was my challenge. But I did it! Here’s how!
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How I lightened up this mushroom soup recipe:
First the cream and butter had to go, they are delicious that’s for sure but the fat content, yikes!
For added flavor, I fried 2 slices of bacon drained them on a paper towel and reserved 1 T. of the grease. Next I sauteed the onions, garlic and mushrooms in the bacon grease.
For a deeper level of flavor, I added 1 T. white truffle oil at the end (you can omit this but it really makes the soup.)
Added cannellini beans to help give it bulk and a smoother texture if you cream it.
For more flavor I added a bit of Parmesan on top as a garnish to bring it all together.
Best healthy mushroom soup ever! ( Of course in my opinion). It’s absolutely fantastic! Rich, full of flavor and very filling! Only 4 WW Freestyle Points ! It’s 191 calories per serving and only 7.4 grams of fat compared to 13 grams in some recipes. Make it and tell me what you think!
Which method (stove or Instant Pot) is better for making this healthy mushroom soup?
I have included directions for both making soup on the stove as well as making soup in the Instant Pot. It’s totally up to you! I like both ways. It’s so easy making soup in the Instant Pot but for this recipe, it’s almost just as easy to do it on the stove. Just use a big pot and do everything in it. Let it simmer with a lid partially covering pot on the stove for at least 30 minutes.
What types of mushrooms should I use?
I actually like to use a mixture of Chanterelles, Shitakes, Oysters and Baby Bella mushrooms. Experiment and see what you like!
How do I clean mushrooms before cooking? Can I wash them?
For years I have heard, “Don’t wash mushrooms!” Wipe or brush the dirt away. The reasoning was that mushrooms are porous and will soak up the water and will lose their flavor. However, after doing quite a bit of research, I discovered that’s not really true. Of course there’s still a lot of debate out there, but it’s okay to wash your mushrooms. For more information about this, check out these two articles:
For all you mushroom lovers out there, even though this creamless mushroom soup recipe is healthy, it’s still very decadent and filling and so comforting on a cold day. You can eat it chunky, or use an immersion blender to make it creamy- it’s up to you! It’s super easy to make and you can do it on the stove or in the Instant Pot. I’ve included directions for both! Only 191 calories or 4 WW Freestyle Points!
6 t. parmesan, grated for garnish ( 1 t. per serving)
parsley for garnish
Heat a large stock pot on stove on medium (or use an Instant Pot and press the “Sauté,” setting). Add bacon. Cook until bacon is fairly crisp. Remove bacon and drain on paper towels. Reserve 1 T. of bacon grease in the pan (or Instant Pot liner). Discard the remaining grease.
Add onions and cook in the reserved grease on medium heat for about 10 minutes or on “Sauté,” for Instant Pot. Use olive oil sprayer if you need more fat to keep them from burning.
Add garlic and sauté, for another minute. Add mushrooms, spray a few times with oil sprayer. Continue to cook for a few minutes.
Add white wine to deglaze the pan. Scrape any brown bits off the bottom of pan.
If using a pot on the stove, bring mixture to a boil, then simmer for 30 minutes with a lid covering the pot, partially. (If using Instant Pot, set valve to “Sealing,” and press “Soup,” and leave setting at 30 minutes-when done release pressure).
Add in truffle oil if desired and ladle into bowls, garnish bacon bits, more thyme, parsley and a teaspoon of parmesan cheese.
Depending on the water in the onion and mushrooms, this soup makes 6-8 cups.
Truffle oil is optional, but it takes the soup to a deeper level of flavor, you really don’t want to omit it.
If you want this more of a creamy mushroom soup, save out a few of the mushrooms after you brown them. When the soup is done, use an immersion blender and blend it to the desired consistency. Ladle out the bowls add the reserved mushrooms and the garnishes.
You can also add a little non-fat Greek yogurt to each individualized bowl for extra creaminess.