Mushroom Soup without Cream

Mushroom Soup without Cream is a wonderfully comforting, dairy‑lighter alternative to the classic creamy mushroom soup.

Mushroom Soup without Cream begins with the earthy, savory flavor of mushrooms browned to perfection, offering depth without relying on heavy cream. The use of olive oil, vegetable broth, and milk gives it a silky, comforting texture that’s lighter yet still satisfying. With simple pantry staples—onion, garlic, thyme, soy sauce—this soup comes together effortlessly. It’s perfect for cozy weeknights or as a starter when hosting. Whether you’re watching calories or avoiding excess dairy richness, this recipe proves you don’t need cream to make mushroom soup rich, flavorful, and utterly satisfying.

Why You’ll Love This Mushroom Soup without Cream

• Lighter but still indulgent: You get that creamy, satisfying texture without the heaviness of cream.

• Full-flavor mushrooms shine: Browned mushrooms create a rich umami base that’s deeply comforting.

• Simple and approachable: Using everyday ingredients, this recipe is easy for cooks of any level.

• Flexible and forgiving: You can adapt with different mushrooms or plant-based milk to suit your needs.

• Cozy and nourishing: A warm bowl of this soup feels like a hug—perfect for chilly days or when you crave comfort.

Ingredients

Here’s your ingredient list:

• 2 tablespoons olive oil, divided

• 1 medium onion, finely diced

• 3 garlic cloves, minced

• 500 g mushrooms (such as Portobello, cremini, or a mix), half sliced, half roughly chopped

• ¼ cup (30 g) all-purpose flour

• 2¼ cups (540 ml) low‑sodium vegetable broth*

• 1 cup (240 ml) full‑fat cow’s milk

• ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)

• 1 tablespoon soy sauce

• Salt and freshly ground black pepper, to taste

*Opt for low-sodium broth so you can better control the salt level.

Step‑by‑Step: How to Make Mushroom Soup without Cream

1. Rinse mushrooms under cold water briefly to remove debris, then pat them dry—don’t soak. Slice half and roughly chop the rest. Set aside.

2. Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat, then cook the onion for around 4 minutes until it becomes soft and translucent. Add the garlic and cook for another minute.

3. Add all the mushrooms plus a pinch each of salt and pepper. Cook, stirring, until the mushrooms start to brown—about 8–10 minutes. Scoop out about 3 tablespoons of cooked mushrooms for garnish later, if desired.

4. Add the remaining tablespoon of olive oil and the flour. Stir constantly for about 1 minute, forming a roux with the mushroom moisture.

5. Gradually add the vegetable broth, stirring constantly to bring the soup to a boil and fully dissolve any flour from the bottom of the pot.

6. Once bubbling, reduce heat to medium‑low. Stir in the milk and thyme.

7. Simmer the soup uncovered, stirring occasionally, for 15–20 minutes to allow flavors to meld and the soup to thicken.

8. Stir in the soy sauce and cook for a further minute. Taste and adjust seasoning—depending on your soy sauce and broth, you may add a dash more salt or pepper.

9. Ladle the soup into bowls, garnish with reserved mushrooms and a drizzle of olive oil. Serve immediately with crusty bread. Enjoy!

Helpful Tips

• Thoroughly dry the mushrooms: Make sure the mushrooms are thoroughly dried—patting them with a paper towel ensures they brown nicely rather than steam.

• Reserve a few mushrooms: Picking some out before blending gives a lovely texture contrast as a garnish.

• Taste as you go: Since both soy sauce and broth add salt, taste before adding more.

• To adjust thickness: To modify the soup’s consistency, add more broth or reduce the flour for a thinner texture, or simmer longer to achieve a thicker result.

• Make it dairy‑free: Substitute almond, oat, or soy milk in place of cow’s milk for a plant‑based version.

• Add layers of flavor: A splash of white wine before adding broth brightens the flavor, while a bay leaf added during simmering adds depth (just remove before serving).

Substitutions And Variations

• Dairy-free: Use unsweetened oat, soy, or cashew milk instead of cow’s milk.

• Gluten-free: Substitute all-purpose flour with cornstarch or a gluten-free blend (use half as much cornstarch, mixed with a little water to form a slurry).

• Mushroom variety: Mix in wild mushrooms like shiitake or chanterelles for gourmet depth.

• Herb swaps: Try fresh rosemary, parsley, or tarragon in place of thyme.

• Extra creaminess: Stir in a spoonful of vegan cream cheese or coconut cream at the end.

• Heat it up: Add a dash of cayenne or smoked paprika for a subtle spicy kick.

Storage Instructions

• Refrigerator: Let soup cool to room temperature, then store in an airtight container for up to 3–4 days.

• Freezer: Freeze in a freezer-safe container, leaving some headroom. Lasts up to 2–3 months. Thaw overnight in the fridge before reheating.

• Reheating tips: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if it’s too thick after cooling.

Nutritional Information

• Calories: ~213 kcal

• Carbohydrates: 22 g

• Protein: 10 g

• Fat: 11 g (Saturated Fat: 2 g)

• Cholesterol: 4 mg

• Sodium: 379 mg (varies by broth and soy sauce)

• Potassium: 656 mg

• Fiber: 3 g

• Sugar: 9 g

• Vitamin A: 157 IU

• Vitamin C: 5 mg

• Calcium: 110 mg

• Iron: 1 mg

Use this as a guideline—not a substitute for professional dietary advice.

Serving Suggestions

• Serve hot, with crusty artisan bread, garlic toast, or warm baguette slices.

• Pair with a crisp green salad dressed in lemon vinaigrette for contrast.

• Add a swirl of herb-infused olive oil or a light sprinkling of grated Parmesan (or vegan alternative).

• Complement with roasted root vegetables or a grilled cheese sandwich for a cozier meal.

Frequently Asked Questions About Mushroom Soup without Cream

Here are some common questions answered in about 150 words:

Is this soup still creamy without heavy cream?
Yes! The combination of milk and a flour-based roux gives you a lovely, smooth, creamy consistency without the heaviness of cream. Mushrooms add natural body too.

Can I use other types of milk or make it vegan?
Absolutely. Oat, soy, or unsweetened nut milk work wonderfully. For full vegan adaptation, just ensure your broth is vegetable-based and consider adding nutritional yeast or a splash of nut-based cream for extra richness.

Can I make it ahead of time or freeze it?
Yes, it keeps in the fridge for about 3–4 days. Freeze it for up to 2–3 months; thaw in the fridge and reheat gently on the stovetop, adding a bit more liquid if needed.

My soup is too thin—how can I thicken it?
Either simmer longer to reduce and thicken, or mix a little flour or cornstarch with cold water and whisk into the soup while heating.

Can I double the recipe?
Absolutely! Simply switch to a larger pot and slightly extend the cooking time. The steps stay the same—just remember to taste and adjust the seasoning along the way.

Conclusion

Thank you so much for reading! I hope you enjoy making this Mushroom Soup without Cream as much as I enjoy sharing it. I love how it’s light yet deeply flavorful, and how simple ingredients come together to deliver such warmth and comfort. Whether you’re cooking for yourself, your family, or friends, this easy and delicious soup is sure to become a favorite. Wishing you cozy, flavorful mealtimes and gratitude for being part of our wonderful food-loving community—happy cooking!

Join us on Pinterest for new mouthwatering recipes every day!

Mushroom Soup without Cream

---

• Author: lisa
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Mushroom Soup without Cream is a cozy, comforting, and creamy-textured soup made without heavy cream. Instead, this easy recipe combines browned mushrooms, milk, and a light roux to deliver rich flavor and a satisfying texture using pantry-friendly ingredients.

---

Ingredients

Scale 1x2x3x

2 tablespoons olive oil, divided

1 medium onion, finely diced

3 garlic cloves, minced

500 g mushrooms (Portobello, cremini, or a mix), half sliced, half roughly chopped

¼ cup (30 g) all-purpose flour

2¼ cups (540 ml) low‑sodium vegetable broth

1 cup (240 ml) full‑fat cow’s milk

½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)

1 tablespoon soy sauce

Salt and freshly ground black pepper, to taste

---

Instructions

• Rinse mushrooms under cold water briefly to remove debris, then pat them dry—don’t soak. Slice half and roughly chop the rest. Set aside.

• Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat, then cook the onion for around 4 minutes until it becomes soft and translucent. Add the garlic and cook for another minute.

• Add all the mushrooms plus a pinch each of salt and pepper. Cook, stirring, until the mushrooms start to brown—about 8–10 minutes. Scoop out about 3 tablespoons of cooked mushrooms for garnish later, if desired.

• Add the remaining tablespoon of olive oil and the flour. Stir constantly for about 1 minute, forming a roux with the mushroom moisture.

• Gradually add the vegetable broth, stirring constantly to bring the soup to a boil and fully dissolve any flour from the bottom of the pot.

• Once bubbling, reduce heat to medium‑low. Stir in the milk and thyme.

• Simmer the soup uncovered, stirring occasionally, for 15–20 minutes to allow flavors to meld and the soup to thicken.

• Stir in the soy sauce and cook for a further minute. Taste and adjust seasoning—depending on your soy sauce and broth, you may add a dash more salt or pepper.

• Ladle the soup into bowls, garnish with reserved mushrooms and a drizzle of olive oil. Serve immediately with crusty bread. Enjoy!

Notes

For a dairy-free version, substitute milk with oat, soy, or cashew milk. For a gluten-free version, replace flour with cornstarch (use half as much, mixed with water). The soup thickens as it cools—add broth or milk when reheating if needed. Freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 213 kcal
• Sugar: 9 g
• Carbohydrates: 22 g
• Protein: 10 g