1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil

A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste


  • Heat oil in a pan and saute the onions and garlic till the onion is translucent, about a couple of minutes.
  • Reserve about 1/4th of the mushrooms. Chop remaining and add to the pan to saute for 3-4 minutes.

Tip: I always add salt after I finish sauteing any vegetable. The reason for that is once you add salt, it draws the liquid out from the mushrooms and they stew in their own liquid rather than saute. Sauteing lends more depth of flavor which I prefer.

  • Transfer to a blender, add 1/2 of the water and milk and blend really well. Since we add very little fat, this step is essential to get a creamy soup. This is one soup I do not prefer chunky.
  • Slice the reserved mushrooms and saute for a couple of minutes in a pat of butter in the same pan. Add salt and pepper. Set aside. This garnish itself is SO savory, that I sometimes prepare the whole pack this way and finish it in under 2 minutes! Yes it is possible.
  • Add the pureed mixture back to the pan, add remaining water, milk, salt and pepper to taste. Simmer for 3-4 minutes.

To serve: Ladle into a bowl. Top with the reserved sauteed mushrooms. Add a sprig of rosemary. (This can be added to the soup with the salt and pepper as well)

Serving suggestion: Goes very well with a bright and lemony bean salad and a chunky buttered slice of your favorite bread!

Add whole milk instead of the low fat milk or even a dash of cream at the very end to give it a luscious feel.

On the flip side you can reduce or avoid milk completely and just add water

Use olive oil instead of butter. Add unsweetened soy milk instead of regular milk.

Of the mind-boggling variety of mushrooms available to us, I usually reach for the humble button ones which are inexpensive, versatile, packed with fiber and minerals and still tasty.
If you are trying to lose weight (I know, who isn't?!), they are low in fat and sodium as well.
This soup combines my love for mushrooms with my need for light fare, which is still satisfying, every once in a while. It's earthy and savory and needs very few ingredients which you can dress up or down.

Low cholesterol

Heart healthy

Diabetic friendly

Low fat creamy mushroom soup