Mushroom Soup without Cream

4.98 from 44 votes

Mushroom Soup without Cream

Creamy, delicious and loaded with flavors, this mushroom soup made without cream is packed with excellent health benefits, insanely good, comforting and super easy to make.

The recipe yields 4 servings (1 cup each).

Prep Time5

Cook Time30

Total Time5

Course: Soup

Cuisine: American, vegetarian

Keyword: Mushroom soup without cream

Servings:

Calories: 213kcal

Author: Katia

Ingredients

2 tablespoons olive oil, divided
1 medium onion, diced
3 garlic cloves, minced
18 oz (500 grams) mushrooms (Portobello,cremini, or a mix)
¼ cup (30 grams) all-purpose flour
2 ¼ cup (540 ml) low-sodium vegetable broth*
1 cup (240 ml) Full-fat cow milk
½ teaspoon thyme, leaves (or 1/4 tsp of dried thyme leaves)
1 tablespoon soy sauce
salt & black pepper to taste

Instructions

Rinse the mushrooms with cold water to remove any dirt or debris, and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half. Set aside.
Heat 1 tablespoon of olive oil over medium-high heat in a large soup pot or Dutch oven. Add the onions, cook for about 4 minutes, then add the garlic and cook for another minute. Stir in the mushrooms and a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 8-10 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with mushrooms).
Stir in the second tablespoon of oil and the flour and cook, stirring, for about one minute. The flour, the oil, and part of the mushroom moisture will form a roux paste that will thicken the soup.
Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk and the thyme.
Simmer uncovered, stirring occasionally, for about 15-20 minutes.
Finally, add the soy sauce and cook for a further minute. Taste and adjust seasoning, as necessary (I use light soy sauce and ¼ teaspoon of salt - that depends on the salt content of your soy sauce and broth).
Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil, and serve immediately with crusty bread on the side. Enjoy!

Notes

Nutrition facts: The nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition