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
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
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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.
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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.
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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.
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Add the remaining tablespoon of olive oil and the flour. Stir constantly for about 1 minute, forming a roux with the mushroom moisture.
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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.
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Once bubbling, reduce heat to medium‑low. Stir in the milk and thyme.
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Simmer the soup uncovered, stirring occasionally, for 15–20 minutes to allow flavors to meld and the soup to thicken.
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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.
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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