There’s something about mushroom soup that feels deeply comforting — earthy, savory, and simple in the best way. But it doesn’t need heavy cream to get there.
This version leans into what mushrooms already do well. When you give them time to brown properly, they release a depth of flavor that feels rich all on its own. A quick flour roux builds body, vegetable broth keeps it clean, and just a splash of milk softens the edges without weighing it down.
The soy sauce might seem small, but it’s important. It quietly amplifies the umami and makes the whole bowl taste fuller and more balanced.
If you enjoy this lighter approach, you might also like Rustic Mushroom Soup with Thyme and White Wine, or something heartier like Comforting Chicken & Rice Soup (No Mushy Rice). And if mushrooms are your thing, don’t miss the Simple Sautéed Mushroom Toasts — a great companion to a bowl like this.
This is the kind of soup you make once and keep coming back to all season.
Mushroom Soup without Cream
Ingredients
- 2 tablespoons olive oil, divided
- 1 large onion, diced
- 3 garlic cloves, minced
- 18 ~ 20 oz mushrooms, Portobello, cremini, or a mix
- ½ cup all-purpose flour
- 4 cup vegetable broth
- 1 cup Full-fat cow milk
- 1 teaspoon thyme leaves
- ½ teaspoon chopped rosemary
- 1 tablespoon soy sauce
- salt & black pepper to taste
Instructions
- Clean the mushrooms by rinsing quickly under cold water and patting dry (do not soak). Slice half of the mushrooms and roughly chop the remaining half. Set aside.
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute, until fragrant.
- Add the mushrooms along with a generous pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, 8–10 minutes. Spoon out about 3 tablespoons of mushrooms and reserve for garnish, if desired.
- Stir in the remaining 1 tablespoon olive oil and the flour. Cook, stirring constantly, for 1 minute, forming a thick paste.
- Slowly add the vegetable broth, stirring to scrape up any flour from the bottom of the pot. Bring to a simmer, then reduce heat to medium-low. Stir in the milk, thyme, and rosemary.
- Simmer uncovered, stirring occasionally, for 15–20 minutes, until the soup thickens slightly.
- Stir in the soy sauce, taste, and adjust seasoning as needed. Ladle into bowls, top with reserved mushrooms and a drizzle of olive oil, and serve warm with crusty bread.
