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!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 143kcal
Heat oil in a large pot, sauté the diced onion for 3-4 minutes. Add the crushed garlic and chopped thyme. Stir for an additional 3 minutes.
Add the sliced mushrooms and sauté for 5-8 minutes until softened and cooked through.
Add the flour, stir and cook for 3-4 minutes.
Pour in the vegetable stock, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Remove ½ of the soup and blend in a blender until smooth. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.
Taste the soup for seasoning. Add more salt if needed. Top with one tablespoon of chopped parsley.
Serve with a sprinkling of cracked pepper.
- Buy your mushrooms fresh.
- Wash well before cooking.
- 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.
- Buy pre-sliced mushrooms to save yourself some time.
- Use fresh thyme and parsley if possible and in season.
- Keep in the refrigerator for up to 5 days.
- Freeze for up to 3 months.
Calories: 143kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 1258mg | Potassium: 486mg | Fiber: 2g | Sugar: 7g