Mushroom Soup Without Cream
the picky eater
An ultra-creamy mushroom soup without cream! Loaded with mushrooms, garlic, and fresh herbs it’s a comforting and hearty soup without the extra calories and fat!
Why This Recipe Works?
- Ultra Creamy
- Warm and Comforting Soup
- Loaded with Big Pieces of Mushrooms
- Flavored with Fresh Herbs
How to make Mushroom Soup Without Cream
Heat olive oil in a large pot or dutch oven over low heat. Sauté the diced onion for 3-4 minutes. Add the crushed fresh garlic and chopped thyme.
Add the sliced fresh mushrooms and sauté for 5-8 minutes until softened and cooked through.
Add the flour, stir and cook for 3-4 minutes over medium heat.
Pour in the vegetable stock over medium-high heat, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Remove half of the soup and blend in a blender or food processor until smooth.
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