Mushroom Soup Without Cream

4.98 from 47 votes

Mushroom Soup Without Cream

My mushroom soup without cream is everything I want in a cozy bowl of soup! It's rich, savory, packed with earthy flavor, and so satisfying. It's also easy to make, full of fresh ingredients, and perfect for a light lunch or a comforting dinner. Whether you're vegetarian, cutting back on calories, or just love mushrooms as much as I do, this recipe is a winner.

Prep Time10

Cook Time40

Total Time45

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 143kcal

Author: Anjali Shah

Equipment

Ingredients

2 tbsp olive oil
1 small yellow onion diced
2 cloves garlic crushed
1 tbsp fresh thyme chopped
1 lb mushrooms sliced
2 tbsp all-purpose flour
4 cups vegetable stock low-sodium
¾ cup low-fat milk
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley chopped for serving

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.

Video

Notes

Don’t rinse mushrooms under water: They’ll soak up liquid like sponges, which can make the soup watery. I gently wipe each one clean with a damp cloth or paper towel before slicing.
Watch the roux closely: When you add the flour, stir constantly and keep the heat moderate. You want the flour to cook through but not brown, it’s what gives the soup its silky texture without any dairy.
Season at the end: Let the soup simmer before adjusting salt and pepper. The flavors deepen as it cooks, so I always wait until the last few minutes before tasting and seasoning.
Add soy sauce for umami: For a deeper savory flavor, try stirring in 1 to 2 teaspoons of low-sodium soy sauce or tamari. It adds richness and complexity without overpowering the mushrooms.
Use fresh ingredients: Both fresh mushrooms and fresh herbs are critical for adding flavor and texture to this recipe!
Storage: Keep in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition