Mushroom Soup Without Cream Recipe
This Mushroom Soup Without Cream Recipe is a rich and velvety blend that brings out the earthy flavors of fresh mushrooms without using any cream. Perfect for those who prefer a lighter, dairy-free option, this recipe retains all the creaminess you crave while focusing on the deep, umami taste of mushrooms. It’s quick to make and ideal for a healthy, comforting meal or as an elegant starter for a dinner party. With minimal ingredients and easy preparation, this mushroom soup is both nourishing and indulgent.
Equipment
- Blender
- Large soup pot
- Wooden spoon
- Ladle
Ingredients
- 1 lb (450g) mixed mushrooms (cremini, shiitake, button)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1/2 cup dry white wine (optional)
- 1 tsp thyme or rosemary (dried or fresh)
- Salt and pepper to taste
- Lemon juice (for garnish)
Instructions
- Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are translucent.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they are golden brown, about 7-8 minutes. Stir frequently to prevent sticking.
- Deglaze with Wine: If using, pour in the white wine and cook for 2-3 minutes until the alcohol evaporates, scraping any browned bits from the bottom of the pot.
- Add Broth and Herbs: Add the vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
- Blend the Soup: Using a blender or immersion blender, carefully puree the soup until it reaches a smooth, creamy consistency.
- Season and Serve: Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice. Serve hot with a drizzle of olive oil on top.
Notes
- For a richer flavor, you can add a few dried porcini mushrooms while cooking.
- A small splash of coconut milk can be used for a hint of sweetness if desired.
