Homemade Mushroom Soup Without Cream

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!

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INGREDIENTS

Step-by-step instructions!

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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.

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Add the sliced fresh mushrooms and sauté for 5-8 minutes until softened and cooked through.

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Add the flour, stir and cook for 3-4 minutes over medium heat.

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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.

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Don’t rinse mushrooms with water. They act like sponges and will absorb the water. Instead, use a damp cloth or paper towel to wipe the mushrooms clean.

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