Name: Low-Cost Mushroom Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: 500g button or cremini mushrooms, sliced; 1 large potato (250g), peeled and diced; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 Tbsp butter or olive oil; 4 cups vegetable broth (or water + bouillon); ½ cup milk (dairy or plant-based); ½ tsp dried thyme; Salt and black pepper to taste; Optional: 1 bay leaf, fresh parsley for garnish

This Low-Cost Mushroom Soup is a velvety, comforting bowl made with inexpensive button mushrooms, potatoes for natural creaminess, onion, garlic, and a touch of milk or cream alternative. Simmered gently until rich and flavorful, it delivers deep earthy taste and satisfying warmth without cream-heavy expense—perfect for cozy nights on a tight budget.

Why You’ll Love This Recipe

You’ll adore this soup because it turns the humblest, cheapest mushrooms into something that feels luxurious and restaurant-worthy—all while keeping your grocery bill tiny. It’s incredibly forgiving, uses pantry basics you probably already have, and creates a silky, deeply savory texture without needing expensive heavy cream or exotic ingredients.

The combination of caramelized mushrooms, subtle garlic, and potato-thickened broth gives it body and richness that makes every spoonful feel indulgent. It’s ready in about 40 minutes, requires almost no active effort after the initial sauté, and works beautifully as a light lunch, cozy dinner starter, or even a meal on its own with crusty bread.

Vegetarian (easily vegan), naturally gluten-free, freezer-friendly, and endlessly comforting—this is the kind of reliable, heart-warming recipe that becomes a cold-weather staple and saves money week after week.

Yield: 4 generous bowls

Low-Cost Mushroom Soup Recipe

Velvety, earthy low-cost mushroom soup—creamy, comforting, and made with budget-friendly ingredients.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

500g button or cremini mushrooms, sliced
1 large potato (250g), peeled and diced
1 medium onion, finely chopped
3 garlic cloves, minced
2 Tbsp butter or olive oil
4 cups vegetable broth (or water + bouillon)
½ cup milk (dairy or plant-based)
½ tsp dried thyme
Salt and black pepper to taste
Optional: 1 bay leaf, fresh parsley for garnish

Instructions

Prep with love — Clean mushrooms with a damp cloth or quick rinse, then slice them (not too thin). Dice the potato into small cubes, finely chop the onion, and mince the garlic. Everything ready? Let’s make magic!
Sauté for flavor — Heat 2 Tbsp butter or oil in a large pot over medium-high heat. Add the sliced mushrooms with a pinch of salt. Cook 7–9 minutes, stirring occasionally, until they release moisture, then turn golden-brown and smell irresistible.
Build the base — Push mushrooms to the side, add onion and garlic to the pot. Cook 3–4 minutes until onion softens and garlic is fragrant. Stir everything together—your kitchen already smells like heaven!
Add potato & herbs — Toss in the diced potato, dried thyme (and bay leaf if using). Give it a good stir so the potato gets coated in all those flavorful mushroom bits.
Pour in the liquid — Add 4 cups of vegetable broth (save the 5th cup to adjust later if needed). Bring to a gentle boil, then reduce heat to medium-low, cover partially, and simmer 15–18 minutes until potato is fork-tender.
Check & season — Taste the broth—add more salt, pepper, or a splash of soy sauce if it needs extra depth. Remove bay leaf if you used one.
Blend to silky perfection — Remove pot from heat. Use an immersion blender directly in the pot to purée until smooth and creamy. (If using a regular blender, let soup cool 5–10 minutes first, blend in batches, then return to pot.)
Make it creamy — Stir in ½–¾ cup milk (start with less and add more to your liking). Warm gently over low heat for 2–3 minutes—don’t boil hard or the milk may curdle.
Final adjustments — Taste one last time. Too thick? Add a splash of reserved broth or water. Too thin? Simmer uncovered a few minutes. Adjust salt/pepper until it sings.
Serve with joy — Ladle into warm bowls, garnish with a few reserved mushroom slices and chopped fresh parsley if you have it. Grab some crusty bread, cozy up, and enjoy every comforting, earthy spoonful—you just made something truly special on a budget!

Notes

Browning the mushrooms first is the single biggest flavor booster—don’t rush it. Potato is the budget secret to creaminess without heavy cream. Soup thickens as it sits, so thin with broth when reheating. Naturally gluten-free; vegan with oil and plant milk.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 175Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gCholesterol 3mgSodium 791mgCarbohydrates 22gFiber 2gSugar 5gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Brown the mushrooms well at the start—patience here builds massive flavor depth cheaply.
Don’t skip the potato; it thickens the soup naturally so you use far less (or no) cream.
Reserve a handful of cooked mushroom slices to garnish—adds beautiful texture contrast.
Use an immersion blender for easiest silky texture; if using a regular blender, cool slightly first to avoid hot splatters.
Taste and season at the end—mushrooms and potatoes absorb salt gradually.
For extra umami without cost, add a splash of soy sauce or a pinch of MSG if you have it.
Thin with extra broth or water if it thickens too much after blending.

Ingredients Notes

Mushrooms (500–600 g / 1.1–1.3 lbs button or cremini): The cheapest and most flavorful option for soup—button are mild and very affordable, cremini add richer taste. No need for fancy varieties; ordinary supermarket mushrooms shine here.
Potato (1 large / about 250–300 g): Acts as a natural thickener and adds subtle sweetness/body—russet or any all-purpose potato works. Peeling is optional.
Onion (1 medium): Yellow or white provides essential sweet base flavor.
Garlic (3–4 cloves): Fresh minced is non-negotiable for aromatic warmth.
Butter or oil (2 Tbsp): Butter gives richer flavor; olive oil or vegetable oil keeps it vegan and cheaper.
Vegetable broth (4–5 cups / 1–1.2 L): Use low-sodium store-bought carton, homemade scraps, or even water + bouillon cube/paste for ultra-budget.
Milk or cream alternative (½–¾ cup): Whole milk, evaporated milk, oat milk, or soy milk all work; use less for lighter soup.
Salt, black pepper, dried thyme (½–1 tsp): Basic seasonings that lift the earthy mushroom flavor.
Optional: 1 bay leaf, splash of soy sauce, fresh parsley for garnish.

Variations and Substitutions

Vegan: Use oil instead of butter and plant-based milk (oat or soy works best for creaminess).
Creamier: Stir in 2–3 Tbsp cream cheese, sour cream, or canned coconut milk at the end.
Extra veggies: Add diced carrot, celery, or leek with the onion for more depth and nutrition.
Protein boost: Blend in a drained can of white beans or chickpeas for heartier texture.
Spicy: Add ¼–½ tsp chili flakes or smoked paprika with the garlic.
Herb variations: Swap thyme for rosemary, dill, or fresh parsley stirred in at the end.
No potato: Use 2–3 Tbsp flour or cornstarch slurry to thicken instead (make a roux first).
Chunky style: Blend only half the soup and stir back in for texture contrast.
Lighter version: Skip milk entirely and use extra broth + blended potato for creaminess.
Asian twist: Finish with sesame oil, soy sauce, and sliced green onions.

Storage Options

Refrigerate in an airtight container for up to 4–5 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens. Freezes beautifully (up to 3 months)—portion into containers, cool completely, then freeze.

Thaw overnight in fridge and reheat slowly, stirring well (texture may be slightly less smooth after freezing but still delicious).