Mushroom Soup Mix Recipe

This clean eating mushroom soup mix is perfect for intensifying the flavor of any mushroom based soup or dish.

A while back, I graduated from a plant-based culinary school. It was an online program and it was incredibly challenging. I learned a lot.

Clean Eating Mushroom Soup Mix Recipe

One of my favorite takeaways was mushroom powder. Simply putting some dried mushrooms through a spice grinder until you have a nice, fine powder is a fabulous way to really bring out the mushroomy flavor of any dish that is focused on mushrooms. It’s truly wonderful!

One of the things I learned is that this can make a very simple mushroom soup mix if combined with just a few other ingredients. Add this to some broth, toss in some fresh mushrooms and you’ve got yourself a very nice, basic soup base with some fine mushroom flavor.

Clean Eating Mushroom Soup Mix Recipe

I use about 1 tbsp. of this mix for every 3 to 4 cups of broth. But you can adjust this to your liking by adding more broth or more soup mix. Easy!

I’ll be sharing a soup recipe that uses this mix very soon just in case you need an idea for ways to use this. But truly, any dish that needs a nice, mushroom flavor will benefit from the addition of some of this powder.

Note that if you don’t have a spice grinder, you can also do this in a food processor, or even a high-powered blender. The resulting powder may not be quite as smooth, but it’ll still taste and work the same.

Clean Eating Mushroom Soup Mix Recipe


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Clean Eating Mushroom Soup Mix Recipe

Clean Eating Mushroom Soup Mix Recipe

A wonderful, mushroomy dry mix that will enhance the mushroom flavor of any dish you add it to! 
5 from 2 votes
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Course: Dry Mix, Spices
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 9 servings
Calories: 16kcal
Author: Tiffany McCauley


  • 1 oz. dried mushrooms
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • ½ tsp. salt


  • Place the mushrooms in a spice grinder and grind them until they are a fine powder. 
  • Combine in a bowl with the remaining ingredients and use as needed.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1tbsp. | Calories: 16kcal | Carbohydrates: 4g | Sodium: 107mg | Potassium: 72mg | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.2mg

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  1. There are easily 25 different varieties of edible mushroom. What kind did you use for this recipe?

    1. Chris – You can use any type you like. I would avoid anything like Shiitake mushrooms, just because their flavor is usually better in Asian dishes, but aside from that, any dried mushroom will work. I often use a blend of different mushrooms, depending on what is available to me. I’ve never been particular and it’s always been good.