Best 7 Creamless Mushroom Soup Recipes

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Indulge in the creamy delight of our Creamless Mushroom Soup, a symphony of flavors that will tantalize your taste buds. Crafted with fresh mushrooms, aromatic herbs, and a touch of savory spices, this soup is a symphony of earthy, savory, and umami notes. Dive into the delectable Cream of Mushroom Soup, a classic comfort food elevated with a luscious creamy texture and a burst of mushroomy goodness. For a lighter yet equally satisfying experience, try our Low-Fat Cream of Mushroom Soup, where we've carefully crafted a flavorful broth that's lower in fat without compromising on taste. And for those seeking a vegan alternative, our Vegan Cream of Mushroom Soup offers a rich and creamy texture, packed with umami flavors, all while being entirely plant-based.

Here are our top 7 tried and tested recipes!

MUSHROOM SOUP WITHOUT CREAM



Mushroom Soup Without Cream image

A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.

Provided by KitKat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
½ cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
½ cup chopped green onion

Steps:

  • Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
  • Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.6 g, Cholesterol 8.2 mg, Fat 3.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 560.9 mg, Sugar 4.3 g

HEALTHY MUSHROOM SOUP



HEALTHY MUSHROOM SOUP image

Creamy, delicious and loaded with flavors, this mushroom soup is packed with excellent health benefits, insanely good, comforting and super easy to make.

Provided by Katia

Categories     Soup

Time 25m

Number Of Ingredients 10

1 lb mushrooms ((baby bella, crimini...))
1 medium onion, diced
3 garlic cloves, chopped
2 Tbsp olive oil
1 Tbsp low sodium soya sauce
1/2 tsp thyme, leaves (or 1/4 tsp of dried thyme leaves)
1/4 cup all-purpose flour
2 cups vegetable broth*
1 cup milk ((whole milk, reduced fat milk or almond milk))
salt & black pepper to taste

Steps:

  • Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
  • In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
  • Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
  • Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.
  • Simmer uncovered, stirring occasionally, for about 15-20 minutes.
  • Finally, add the soya sauce and cook for a further minute.Taste and adjust seasoning, as necessary (it depends on the salt content of your vegetable broth)*
  • Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil. Serve with toasted bread on the side and enjoy!

Nutrition Facts : Carbohydrate 22 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 379 mg, Fiber 3 g, Sugar 9 g, Calories 213 kcal, ServingSize 1 serving

MUSHROOM SOUP



Mushroom Soup image

This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.

Provided by Anthony Bourdain

Categories     Blender     Mushroom     Onion     Sherry     Fall

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients
6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
N/A freshly ground black pepper
2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment
Medium saucepan
Wooden spoon
Blender

Steps:

  • Method
  • In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
  • After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
  • When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
  • Improvisation
  • To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
  • And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.

DAIRY-FREE CREAM OF MUSHROOM SOUP



Dairy-Free Cream of Mushroom Soup image

This homemade version of the canned standard- has no dairy or preservatives. Try it in your favorite green bean casserole recipe! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Nutrition Facts : Calories 139 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CREAMLESS MUSHROOM SOUP



Creamless Mushroom Soup image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This book is geared to new cooks and non-cooks.

Provided by KateL

Categories     Clear Soup

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup sliced carrot (peeled)
1 cup sliced onion
1 cup sliced leek
1/2 cup sliced celery
2 lbs white mushrooms, sliced
1 teaspoon fresh thyme leave
6 cups chicken stock or 6 cups vegetable stock
salt, to taste
pepper, to taste
4 teaspoons minced fresh parsley

Steps:

  • Melt butter over medium-high heat in a large soup pot.
  • Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
  • Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
  • Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
  • Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
  • Adjust seasonings, and serve in bowls with a sprinkle of parsley.

Nutrition Facts : Calories 183.1, Fat 7.4, SaturatedFat 3.3, Cholesterol 17.4, Sodium 374.9, Carbohydrate 20.3, Fiber 2.9, Sugar 9, Protein 11.5

CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Steps:

  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

PURéED MUSHROOM SOUP



Puréed Mushroom Soup image

Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don't want to include any dairy.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h45m

Yield 16 shots or 6 to 8 bowls

Number Of Ingredients 15

1/2 ounce dried porcinis
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, cut in half lengthwise, cleaned thoroughly and sliced or chopped
Salt to taste
2 garlic cloves, minced (to taste, optional)
1 1/2 pounds mushrooms (white or cremini) sliced or coarsely chopped
1/3 cup medium grain rice
About 4 1/2 cups water, chicken stock or vegetable stock, or as needed
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley and an optional Parmesan rind
Freshly ground pepper to taste
1 tablespoon soy sauce (more to taste)
1 to 2 tablespoons dry sherry, to taste (optional)
1/2 cup milk or additional stock
Chopped fresh parsley or torn leaves for garnish

Steps:

  • Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
  • Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
  • In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 317 milligrams, Sugar 1 gram

Tips:

  • Use a variety of mushrooms: This will give your soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms before adding them to the soup: This will help them to brown and develop their flavor.
  • Use a good quality vegetable broth: This will make a big difference in the flavor of your soup. If you don't have any vegetable broth on hand, you can use water instead. Just be sure to add some salt and pepper to taste.
  • Simmer the soup for at least 30 minutes: This will help the flavors to meld together.
  • Serve the soup with a dollop of sour cream or yogurt, and some fresh herbs: This will add a touch of richness and flavor to the soup.

Conclusion:

This creamless mushroom soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover mushrooms. With its rich, savory flavor and creamy texture, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a simple and satisfying meal, give this creamless mushroom soup a try. You won't be disappointed!

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