Mushroom Soup Without Cream

My easy mushroom soup without cream is ultra-creamy and loaded with mushrooms, garlic, and fresh herbs!

Why I Love This Recipe

No canned condensed soup here with tiny bits of mushrooms and a thick, congealed cream – nope! My recipe is anything but basic.

ingredients

I begin by heating the olive oil in a large pot over medium heat. Next, I add the diced onion and cook for about 3-4 minutes.

Sauté The Aromatics:

After the aromatics are sautéed, I add the sliced mushrooms to the pot and let them cook for about 5-8 minutes.

Cook The Mushrooms:

Once sauteed, I sprinkle the flour over the mushroom mixture and cook for 3-4 minutes, stirring constantly.

Make The Roux:

After the flour has cooked for a few minutes, I gradually pour in the vegetable stock, stirring continuously to prevent any lumps from forming.

Add The Stock:

For a smooth, creamy texture, I remove half of the soup and blend it in a blender or use an immersion blender directly in the pot.

Blend The Soup:

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