Mushroom Soup without Cream
This mushroom soup made without cream is rich, comforting, and full of deep, savory flavor, without relying on heavy cream. A mix of mushrooms, onions, herbs, and vegetable broth creates a naturally creamy texture, finished with a splash of milk and soy sauce for depth and balance. Simple to make and satisfying to eat, this soup is perfect for chilly nights, light lunches, oranyone looking for a healthier take on classic mushroom soup.Thanks for cooking with us. Check out our other recipes. Visit us on Pinteresthttps://thepatientcook.com
Servings 4
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.