This healthy creamy mushroom soup is made without cream for a homemade mushroom soup that's dairy free, gluten free and vegan. It's quick and easy to make and perfect for meal prep.
When hot, add the onion and garlic and cook until onions start to soften about 1-2 minutes. Next, add the mushrooms and thyme, cooking an additional 3 minutes.
Add broth and miso to the pot, cover with lid, reduce heat and cook for 5 minutes.
Whisk together the cornstarch and milk until smooth. Add to the soup and continue cooking for five minutes. As it cooks, the soup will thicken. Taste and add salt and black pepper as needed.
Serve up in bowls and sprinkle with chopped green onions.
Notes
Expert Tips for this Healthy Mushroom Soup Recipe:Choose fresh mushrooms that are free of spots, don’t feel slimy or sticky and have a fresh earthy smell.Be sure to mix the cornstarch with the liquid beforeadding it to the soup. This prevents the cornstarch from clumping when it’s added to the soup.Use fresh thyme when making healthy mushroom soup for the best flavor. You can even sprinkle some over the top instead of green onions for extra flavor.