Best Mushroom Soup without Cream Recipe

Introduction

This best mushroom soup without cream is rich, comforting, and packed with deep, earthy flavors. Made with a mix of mushrooms, it offers a creamy texture without any dairy cream, making it lighter but still satisfying. Perfect for a cozy meal any time of the year.

Ingredients

• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 3 garlic cloves, minced
• 18 oz (500 grams) mushrooms (Portobello, cremini, or a mix)
• ¼ cup (30 grams) all-purpose flour
• 2 ¼ cup (540 ml) low-sodium vegetable broth
• 1 cup (240 ml) full-fat cow milk
• ½ teaspoon thyme leaves (or ¼ teaspoon dried thyme leaves)
• 1 tablespoon soy sauce
• Salt & black pepper to taste

Instructions

1. Step 1: Rinse the mushrooms with cold water to remove any dirt or debris, then pat dry with paper towels (avoid soaking). Slice half of the mushrooms and roughly chop the other half. Set aside.
2. Step 2: Heat 1 tablespoon of olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onions and cook for about 4 minutes. Add the minced garlic and cook for another minute.
3. Step 3: Stir in the mushrooms along with a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 8-10 minutes. Spoon out 3 tablespoons of mushrooms to reserve for garnish, if desired.
4. Step 4: Add the second tablespoon of olive oil and the flour; cook while stirring for about one minute. This creates a roux that will thicken the soup.
5. Step 5: Gradually add the vegetable broth, stirring to dissolve all the flour from the bottom of the pot. Bring the mixture to a boil, then reduce heat to medium-low once it simmers. Stir in the milk and thyme.
6. Step 6: Simmer uncovered, stirring occasionally, for 15-20 minutes to allow the flavors to meld and the soup to thicken.
7. Step 7: Stir in the soy sauce and cook for another minute. Taste and adjust seasoning with salt and pepper as needed, considering the saltiness of your soy sauce and broth.
8. Step 8: Ladle the soup into bowls, garnish with the reserved mushrooms and a drizzle of olive oil. Serve immediately with crusty bread. Enjoy!

Tips & Variations

• Use a mix of mushroom varieties for a richer flavor profile.
• Substitute milk with unsweetened plant-based milk for a dairy-free option.
• For a smoother texture, blend part or all of the soup before serving.
• Add a splash of white wine during cooking for extra depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when cold, add a splash of milk or broth while reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms for this soup?

Yes, dried mushrooms can be used after soaking them in warm water for about 20-30 minutes. Drain and chop before adding, but reduce the amount of broth slightly since the soaking liquid can be very flavorful and used in the soup.

Is this soup suitable for vegans?

The basic recipe uses cow’s milk, but you can easily make it vegan by substituting with a plant-based milk like oat or almond milk and ensuring your broth and soy sauce are vegan-friendly.

Best Mushroom Soup without Cream Recipe

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★★★★★

4.4 from 103 reviews

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

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Description

This creamy, comforting Best Mushroom Soup recipe is made without cream, using a blend of mushrooms and a flour-based roux to achieve a rich texture. Featuring honest, simple ingredients like fresh mushrooms, onion, garlic, vegetable broth, and full-fat milk, it delivers deep umami flavors enhanced by thyme and soy sauce. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and pairs wonderfully with crusty bread.

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Ingredients

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Soup Base

• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 3 garlic cloves, minced
• 18 oz (500 grams) mushrooms (Portobello, cremini, or a mix)
• ¼ cup (30 grams) all-purpose flour
• 2 ¼ cup (540 ml) low-sodium vegetable broth
• 1 cup (240 ml) full-fat cow milk
• ½ teaspoon thyme leaves (or ¼ teaspoon dried thyme)
• 1 tablespoon soy sauce
• Salt & black pepper to taste

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Instructions

1. Prepare Mushrooms: Rinse the mushrooms with cold water to remove any dirt or debris, then pat dry thoroughly with paper towels without soaking. Slice half of the mushrooms into thin slices and roughly chop the other half. Set aside.
2. Sauté Aromatics and Mushrooms: Heat 1 tablespoon of olive oil over medium-high heat in a large soup pot or Dutch oven. Add diced onions and cook for about 4 minutes until translucent. Add minced garlic and sauté for another minute until fragrant. Stir in the mushrooms along with a generous pinch of salt and black pepper. Cook, stirring regularly, until the mushrooms begin to brown and reduce in size, about 8-10 minutes. Remove 3 tablespoons of cooked mushrooms and set aside for garnish if desired.
3. Create Roux: Add the remaining tablespoon of olive oil to the pot, then sprinkle in the all-purpose flour. Stir constantly for about one minute as the flour mixes with the oil and mushroom moisture, forming a roux paste that will thicken the soup.
4. Add Broth and Milk: Slowly pour in the low-sodium vegetable broth while stirring to dissolve the flour and prevent lumps. Bring the mixture to a boil, scraping the bottom of the pot to lift any stuck bits. Once boiling, reduce heat to medium-low and stir in the full-fat milk and thyme leaves.
5. Simmer Soup: Let the soup simmer uncovered, stirring occasionally to prevent sticking, for 15-20 minutes until it thickens slightly and flavors meld.
6. Season and Finalize: Stir in the soy sauce and cook for an additional minute. Taste the soup and adjust seasoning with salt and black pepper as needed, considering the saltiness of your soy sauce and broth.
7. Serve: Ladle the soup into bowls, garnish with the reserved mushroom pieces and a drizzle of olive oil. Serve immediately with crusty bread on the side for a satisfying meal.

Notes

• Use low-sodium vegetable broth to better control the salt content.
• For a dairy-free version, substitute the full-fat cow milk with unsweetened plant-based milk such as oat or cashew milk.
• Do not soak mushrooms in water as they absorb moisture; rinsing quickly is sufficient.
• Slice some mushrooms thinly for texture and roughly chop others for body in the soup.
• Adjust soy sauce and salt seasoning carefully; soy sauce adds umami and saltiness.
• Serve hot with crusty bread for dipping to complete the meal.

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

Keywords: mushroom soup, creamy mushroom soup, easy mushroom soup, no cream mushroom soup, vegetarian soup, mushroom recipes, comforting soup