Healthy Mushroom Soup Without Cream
the picky eater
This healthy mushroom soup without cream has everything you love about creamy soups but is much better for you! Big chunks of mushrooms are simmered with garlic, and onion, in a combination of vegetable stock and low-fat milk.
Why This Recipe Works
– Low in Calories and Fat
– Rich in Vitamins and Nutrients
– Family Friendly
– Weeknight Recipe
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. Stir for an additional 3 minutes.
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. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.
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