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–+ servings
Mushroom Soup No Cream

Comforting Mushroom Soup No Cream: Pure Flavor Delight

This Mushroom Soup No Cream offers a comforting, hearty dish that’s both satisfying and dairy-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and enables sautéing of vegetables.
  • 1 large Onion, chopped Provides a sweet base flavor when cooked down.
  • 2 cloves Garlic, minced Enhances flavor with a fragrant addition.
  • 1 pound Mixed Mushrooms, sliced The star ingredient; creates a robust umami flavor.
For the Soup
  • 4 cups Vegetable Broth or Chicken Broth Forms the soup’s flavorful base.
  • 1 cup Water Balances broth for desired soup consistency.
  • 1/2 teaspoon Dried Thyme Adds earthy notes to enhance mushroom flavor.
  • 1/4 teaspoon Dried Sage Provides aromatic depth.
  • to taste Salt and Pepper Essential for seasoning, adjustable to taste.
  • 1 Bay Leaf Imparts flavor during simmering.
Optional Enhancements
  • 1 tablespoon Soy Sauce or Tamari Adds umami depth for richer flavor.
  • 1 tablespoon Cornstarch or Tapioca Starch Use for thickening if desired.
  • 2 tablespoons Cold Water Combined with starch for thickening.
  • 2 tablespoons Fresh Parsley, chopped Brightens the dish with freshness.
  • 1 tablespoon Lemon Juice Adds a tangy finish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Mushroom Soup No Cream
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one large, chopped onion and sauté for 5-7 minutes until soft and translucent.
  2. Stir in 2 minced garlic cloves and sauté for an additional minute until fragrant.
  3. Add 1 pound of sliced mixed mushrooms to the pot, stirring well. Cook for 8-10 minutes until the mushrooms soften and release moisture.
  4. Pour in 4 cups of vegetable broth and 1 cup of water, stirring to combine and release flavorful browned bits from the bottom of the pot.
  5. Season with 1/2 teaspoon of dried thyme, 1/4 teaspoon of dried sage, and one bay leaf. Adjust salt and pepper to taste, and optionally stir in 1 tablespoon of soy sauce.
  6. Cover and reduce the heat to low, letting the soup simmer for at least 20 minutes.
  7. Remove the bay leaf and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
  8. For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the blended soup, cooking for an additional minute.
  9. If using, stir in 1 tablespoon of lemon juice to finish, and taste to adjust seasoning if necessary.
  10. Serve the hot soup garnished with 2 tablespoons of chopped fresh parsley.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 700mgPotassium: 400mgFiber: 3gSugar: 3gCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze in portions for up to 3 months. Reheat gently on the stove, adding water if too thick.

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