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Light Creamy Mushroom Soup

A rich, creamy light mushroom soup that's still the ultimate comfort food.
Prep Time 7 mins
Cook Time 30 mins
Servings 6


  • 2 tbsp olive oil
  • 2 c yellow onion diced
  • 10 oz cremini mushrooms sliced thin
  • 4 oz shiitake mushrooms sliced thin
  • 1/4 c flour
  • 1 c white wine
  • 4 c chicken broth
  • 1/2 tsp dried thyme
  • 2 tsp dried dill
  • 2 tsp paprika
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 8 oz light cream cheese (neufchatel cheese)
  • truffle oil for drizzling (optional)
  • chives chopped, for garnish (optional)


  • Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, 5-7 minutes. Add the mushrooms and sauté another 5-7 minutes until they have softened and started to brown at the edges.
  • Sprinkle the flour over the top and stir to combine. Let cook for 1 minute. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Add the chicken broth, thyme, dill, paprika, soy sauce, and salt. Stir to combine and bring to a boil. Reduce the heat and let the soup simmer for 15 minutes.
  • Place the cream cheese in a microwave safe bowl and microwave for 30-60 seconds, until softened. Ladle a little of the broth into the bowl and whisk until smooth. Add more broth if needed to get a nice smooth consistency. Pour the cream cheese mixture into the soup and stir until it's all mixed together.
  • Serve the soup topped with a drizzle of truffle oil and a sprinkle of chives if desired.