Go Back
+ servings
easy homemade healthy mushroom soup without cream in a white bowl
Print Recipe
5 from 41 votes

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
Cook Time40 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 143kcal
Author: Anjali Shah

Ingredients

Instructions

  • 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.

Notes

  • 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.

Nutrition

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