A delicious tasting soup, this will make you feel so full that you might not have mush-room for anything else in your tummy.



4 servings

Prep time

20 minutes

Cooking time

15 minutes


623 kcal


  • 2 tbsp unsalted butter or ghee

  • 113g (4oz) button mushrooms, sliced

  • 113g (4oz) baby portobello mushrooms, sliced

  • ¼ cup chopped white onions

  • ½ tsp fine sea salt

  • 1 clove garlic, minced

  • 2 cups chicken bone broth

  • 1 (227g/8 oz) package cream cheese, softened

  • Diced cooked bacon, for garnish (optional)

  • 1 tsp truffle oil, for drizzling (optional)


  • In a stockpot or large saucepan, melt the butter over medium heat. Sauté the mushrooms and onions for 4 minutes, or until the onions are translucent. Season with salt to taste. Cook for another minute after adding the garlic. Set aside some of the mushrooms for garnish.
  • Heat through the broth and cream cheese in the pot. Puree the soup with an immersion blender. Ladle into serving bowls and top with a few of the reserved mushrooms, some diced cooked bacon, and, if desired, a drizzle of truffle oil.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat for a few minutes over medium heat, or until warmed through.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories623
  • % Daily Value *
  • Total Fat 27g 42%
    • Saturated Fat 3.9g 20%
  • Sodium 684mg 29%
  • Total Carbohydrate 72g 24%
    • Sugars 12.2g
  • Protein 28.8g 58%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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