Portobello Mushroom Soup

Portobello Mushroom Soup

This entire weekend has been rainy and cold which made it the perfect time for me to make a hot comforting pot of soup. I love to make and eat homemade soups at least twice a week. Soup is completely satisfying, easy to prepare, and versatile. It is great to eat for lunch or dinner.


This creamy portobello mushroom soup recipe is one of my favorite ways to enjoy portobello mushrooms. Portobello mushrooms are my number one choice for best tasting mushrooms to cook with.  Portobello mushrooms are simply cremini mushrooms that have been allowed to grow to full maturity. Their earthy flavor and meaty texture are great in a wide variety of different recipe preparations.


 In this soup recipe portobello mushrooms are sautéed with onions and garlic in pastured organic unsalted butter until tender. Brown rice flour and coconut milk are added to create a silky texture and provide creamy body to the soup.


If you want to make a vegetarian version of this soup feel free to substitute vegetable stock and extra virgin olive oil or virgin coconut oil for the butter and follow the recipe.


Portobello mushrooms have a great nutritional profile. They are a rich source of selenium, copper, zinc, manganese, and potassium. 3½ ounces of Portobello mushrooms contains over 2 grams of protein.* One medium Portobello mushroom is higher in potassium than a banana. Portobello mushrooms are also high in antioxidant phytochemicals and B vitamins and eating them helps strengthen our immune system.


Coconut milk is a great dairy-free milk to use in this soup. Coconut milk is a good source of lauric and capric acid which are medium chain fatty acids. These important medium chain fatty acids have potent anti-microbial and anti-viral properties.  Medium chain fatty acids are also used by our body for energy rather than being stored as fat.


Enjoy this soup whenever you are in the mood for a delicious creamy bowl of soup.


*Source: USDA Nutrient Database


If you like this recipe and would like to contribute to the conversation, please take a moment to leave a comment.


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Portobello Mushroom Soup


Makes 3-4 servings
5 or 6 medium size Portobello mushrooms (5 cups)
2 tablespoons pastured organic unsalted butter
½ cup chopped white onion
3 peeled minced garlic cloves
Himalayan or Celtic sea salt—to taste
¼ teaspoon fresh ground black pepper
5 cups organic chicken broth/stock
3 tablespoons Bob’s Red Mill organic brown rice flour
1 cup Native Forest  or Trader Joe’s regular or light coconut milk (both brands come in BPA-Free cans)
2 tablespoons minced Italian parsley sprigs


1. Clean mushrooms with a damp towel, remove stems and scrape out the dark gills with a large spoon and save for compost. Slice mushroom caps into ½” thin slices and cut slices into medium-size cubes. Melt butter over medium heat in pot with a lid. Add mushrooms, onions, and garlic to melted butter and cook over medium heat for 4-5 minutes until soft, stirring occasionally. Sprinkle mushrooms and vegetables with sea salt and black pepper to taste, stir to mix well, and remove from heat.
2. Place rice flour in a cup with ½ cup of broth/stock and stir until smooth.  Push mushrooms and vegetables to one side of the pot and add the rice flour-broth mixture on the other side. Slowly whisk the remaining 4½ cups of chicken broth/stock into the rice flour-broth mixture making sure there are no lumps in the soup. Cover pot, place back on low heat, and simmer for 30 minutes stirring occasionally.
3. After 30 minutes of cooking, place ½ of the mushrooms and small amount of the soup liquid into a high speed blender and blend until smooth. Stir puree back into remaining soup. Stir in coconut milk and continue cooking for an additional 15 minutes. Taste soup and add more sea salt or pepper to taste if needed. Sprinkle with minced parsley and enjoy immediately.


This post was shared on Real Food Wednesday, Sunday Night Soup Night, Simply Indulgent Tuesdays , Pennywise Platter Thursday, and Fat Tuesday.
Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


  1. Hey Shelley,

    This soup sounds like I’d enjoy it. I didn’t know that much about portobello mushrooms. I’m glad I enjoy eatings these, because they are good for me. Glad to know that it is a rich source of protein, I didn’t know that.

    Take care,


    • Shelley Alexander says:

      Hi Evelyn, I’m glad you like eating portobello mushrooms because they have good health benefits and taste great. I hope you enjoy the soup. 🙂

  2. Shelley,
    I know how powerful Chaga mushrooms are. They are considered medicinal, high in antioxidants and lots of other powerful ingredients. But I didn’t know much about portobello mushrooms. Your recipe is really appealing. I love making soups. This weekend I created a delicious beet soup. Once it’s cooked it is so easy to just heat it up and you have a quick meal.


    Dr. Erica
    Dr. Erica Goodstone recently posted..Can You GIVE the Love You Want to Receive?My Profile

    • Shelley Alexander says:

      Dr. Erica, I love making soups also and your beet soup sounds tasty! Maybe you can share the recipe with me. I also like making different mushroom soups because mushrooms have such great health benefits and add wonderful flavor and texture to a variety of different recipes. Thanks for sharing. 🙂

  3. Hello! thank you for this post. I have learned a lot from this! Bookmarked! You might as well visit my blog
    sciatic nerve treatment, please give me some comments about it! THANKS!

  4. Hey Shelley, Now you’ve done it….I am starving! I love mushrooms and use them all the time for medicinal as well as delicious reasons. This recipe Rocks! My favorite is Portobello Mushrooms stuffed or eaten as a burger with all the fixings! Now this recipe for soup….yum!
    Thanks for sharing. Being a vegetarian, I always have friends and family asking me what to eat. I’ll bookmark this and send this delicioius recipe to them and all my friends.
    Thanks again,
    Donna Merrill recently posted..Love And The EntrepreneurMy Profile

    • Shelley Alexander says:

      Thank you Donna! I’m so glad you like the recipe and will share it with your family and friends. I love mushrooms for the same reasons yod do and this soup is a easy way to reap all the wonderful benefits. 🙂

  5. I really enjoy a bowl of hearty homemade soup. Even though I live in the desert and most of the time it is warm compared to a lot of other places, this past weekend was cold and rainy. The snow on the mountains that surround us came down to about 1000 feet. That’s really low and it made it so very cold here for us desert dwellers.

    This portobello soup would have been just the ticket to a cozy afternoon passed by the fireplace reading. It is definitely something to put into the soup file for next time the weather turns cold.
    Michael recently posted..A Cup Of Instant CoffeeMy Profile

    • Shelley Alexander says:

      Hi Michael, Sometimes the temperature can really drop in the desert. I remember going to Las Vegas in the winter and it was so cold and windy. I live near the mountains and it gets pretty cold also. I like the way you describe how you like to enjoy the soup while spending a cozy afternoon by the fireplace reading, it makes me want to do it right now!

  6. Hi Shelley,
    I love making soups and here in the North-West it is still very cold and rainy. I will be making this soup because both Dan and I love soup. I didn’t know all these health benefits of portobello mushrooms and higher potassium than bananas – that is awesome!

    You have a beautiful blog – congratulations! I will send clients here who need to learn more about food and helpful, healthful recipes.

    clare recently posted..Water – Could You Be Dying Of Dehydration?My Profile

    • Shelley Alexander says:

      Hi Clare, Thank you for the wonderful compliments about my blog! I would be happy to have your clients stop by and get my recipes and holistic lifestyle tips. I appreciate your support and I hope you enjoy the soup especially since it is so cold and rainy where you live. 🙂

  7. I have never even tasted Portobello before, now I am definitely going to have to test this one out. I have made two of your other recipes and they were great. I expect this one will be too!!
    Carla McNeil, Social Media Manager recently posted..Another Great Job from FiverrMy Profile

    • Shelley Alexander says:

      Hi Carla, Portobello mushrooms taste fantastic so you shouldn’t be disappointed especially if you like the taste of mushrooms. I’m so happy you liked my other recipes and I really appreciate you stopping by to let me know. 🙂

  8. Hi Shelley, I dont like mushroom before but when my wife made mushroom soap for our dinner I was astonished at how it taste, I thought mushroom taste awful but I was totally wrong. I will definitely try this recipe some time this week 😀

    • Shelley Alexander says:

      Hi Herbert, I’m so glad you decided to give mushrooms another try! Kudos to your wife for making a yummy mushroom soup that you liked. Enjoy the soup. 🙂

  9. All I have to say is mmmmm. Mushrooms have good qualities. They’re good for immune support and many other things. So is coconut milk. Eating natures food is the way to go.
    Jacob recently posted..How To Ask For Referrals In Network MarketingMy Profile

    • Shelley Alexander says:

      You are so right Jacob, eating natural whole foods are best for taste and health benefits and mushrooms and coconut are two of my personal favorites.

  10. Shelley,

    Thanks for the informative post. I did not know that mushrooms had so much nutritional value. Your soup sound delicious. At first I thought I would not be able to eat it because of lactose intolerance, but you pointed out that coconut milk could be used and is actually more nutritious.

    I look forward to buying your recipe book soon.
    Buddy Hodges recently posted..Communicating Love at a DistanceMy Profile

    • Shelley Alexander says:

      Hi Buddy, So many people suffer from lactose intolerance and coconut milk is a great solution. I love the flavor and creaminess that it provides. My cookbook will be out hopefully in May, I will keep you posted and thanks for your support!

  11. Your soup looks very tasty! Most people don’t think to use portabellos in a mushroom soup (at least I didn’t!) but its a great idea , and I didn’t realize how may wonderful health benefits they offered. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    • Shelley Alexander says:

      Hi Debbie, I was happy to share the recipe with Sunday Night Soup Night and I appreciate you hosting it. I love soup and your blog carnival has lots of tasty recipes.

  12. Hi Shelley,

    Not only using one of my favourite foods (mushrooms, I would kill for them!), but also one of the best ways to take any meal – in a soup. A true winner.
    Research has suggested that soups win in the weight management stakes over the same amount of food on a plate. The content is taken with water in it rather than with it (a glass of water of water on the side) and remains in the system longer keeping hunger pangs at bay .

    Well done you!
    Linda recently posted..What’s Wood for the Kids in Steiermark?My Profile

    • Shelley Alexander says:

      Hi Linda, You and I share a common love of mushrooms they are truly delicious and nutrient-rich. Thanks for sharing the information on soups helping with weight management. 🙂

  13. I am a mushroom fan, but even more when it comes to portobello mushrooms. Thank you for sharing this! Have a great day!

    • Shelley Alexander says:

      Thanks Michael. 🙂 Mushrooms are fantastic and portobello are one of my favorites also. Have a wonderful day!

  14. It’s cold and rainy where I am today and this is exactly what I’m craving.
    France recently posted..TV Tuesday #3: How To Turn Forgotten Fridge Items Into An Amazing MealMy Profile

    • Shelley Alexander says:

      Hi France, Aren’t hot soups the best when its cold and rainy outside? I hope the weather in your area clears up soon but in the meantime you can enjoy this recipe and stay warm!

  15. Nice recipe, Shelly. I definitely gotta check it out-I love portabello mushrooms. They’re also good for veggie/tuscany sandwiches. Perhaps I shall ask my girlfriend to make me the soup! 😉
    Anthony Hutcherson recently posted..5 MLM Secrets To Jump-Start Your BusinessMy Profile

    • Shelley Alexander says:

      Hi Anthony, Thank you. We share a common love for portobello mushrooms and they absolutely make a delicious and satisfying vegetarian sandwich. I hope your girlfriend makes the soup for you or you can make it for her. 🙂

  16. The smaller sized portobellos are sold as crimini mushrooms and are less expensive, so that might be a more economical way to make this soup. I love mushrooms but my teen hates them, so it might be a while before we can have mushroom soup for dinner.
    Mary recently posted..The best mangoesMy Profile

    • Shelley Alexander says:

      Hi Mary, You are right the cremini mushrooms are less expensive and are wonderful in this soup. Feel free to try different varieties of mushrooms in this soup and see which are your favorites. Portobellos just happen to be my favorite mushroom. I’m sorry to hear that your teen hates mushrooms.

  17. Cindy Bahl says:

    Thanks for sharing this recipe. I was wondering what I was going to do about my usual cream of mushroom soup now that I have to eat gluten free! Do you think I could use coconut flour instead of the rice flour? I will try it this weekend! Thanks again I appreciate your posts!

    • Shelley Alexander says:

      Absolutely Cindy! You can also just leave out the flour completely and just blend half of the mushrooms with a small amount of the stock and add it back into the soup to add some body. Let me know how it turns out and welcome to my blog!

      • Cindy Bahl says:

        Shelley it was wonderful! I love it and will be making it again and again, I’m sure! I also added browned chicken sausage to provide some protein for my lunch! Tonight I used some of the left over soup (without the sausage) to make one of my husband’s favorites, pork chops with “cream of mushroom soup”, now made with the real thing! It was also amazing! Thanks for sharing!

        • Shelley Alexander says:

          Hi Cindy, I’m so happy to hear that you enjoyed the Portobello Mushroom Soup! It’s one of my favorite recipes and I just made a pot of it yesterday. I will have to try it with the chicken sausage, it sounds delicious that way. Thanks for letting me know that you liked the soup!

  18. Christmas Gift says:

    Great looking recipe, I absolutely love portobello mushrooms and can not wait to try this soup out.

  19. Your recipe is so valuable for me. Thanks!

  20. Shelley, I have been surfing online more than 3 hours today, yet I never found any interesting articles or recipes
    like yours. It is pretty worth enough for me. In my opinion,
    if all site owners and bloggers made good content as you did, the net
    will be a lot more useful than ever before.
    Foster recently posted..pezzi di ricambio per autoMy Profile

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