Best 2 Mushroom Soup Without Cream Recipes

Indulge in the earthy goodness of mushrooms transformed into a creamy and comforting soup without the use of cream. This flavorful and satisfying dish is a delightful treat for vegetarians and non-vegetarians alike. Our diverse collection of recipes cater to various dietary preferences, from a classic creamy mushroom soup made with a roux to a creamy vegan version crafted using cashews. Embrace the umami richness of mushrooms as they blend harmoniously with a symphony of herbs and spices. Whether you prefer a quick and easy soup made with canned mushrooms or a more elaborate creation featuring fresh mushrooms, our recipes have you covered. Dive into a warm and cozy bowl of mushroom soup, perfect for a light meal, a hearty lunch, or an elegant dinner. Let the savory aromas fill your kitchen as you embark on a culinary journey that celebrates the versatility and deliciousness of mushrooms.

Let's cook with our recipes!

CREAM-LESS MUSHROOM SOUP

Cream-less Mushroom Soup image

Provided by Geoffrey Zakarian

Categories appetizer

Time 45m

Yield 4 servings (1 quart)

Number Of Ingredients 20

Ingredients

3/4 cup extra-virgin olive oil
4 cups sliced cremini mushrooms
3 tablespoons sliced garlic
1 onion, sliced
Freshly cracked black pepper
Kosher salt
3 cups chicken stock
1/2 cup roughly chopped stale bread
1/4 cup vermouth
1 teaspoon fresh thyme leaves
Sherry vinegar, as needed
Tahini Herb Drizzle, recipe follows
Fried shallots, for garnish
Chopped fresh dill, for garnish
1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons minced fresh parsley
1 teaspoon honey
Kosher salt and freshly cracked black pepper

Steps:

In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

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

Ingredients

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

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Sauté the mushrooms before adding them to the soup. This will help to brown them and bring out 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, but your soup will not be as flavorful.
Add some fresh herbs to the soup. This will help to brighten the flavor. Some good options include thyme, rosemary, and parsley.
Season the soup to taste. This means adding salt, pepper, and other spices until the soup tastes just the way you like it.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Mushroom soup is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's also a great way to use up leftover mushrooms. With so many different variations to choose from, there's sure to be a mushroom soup recipe that everyone will enjoy. So next time you're looking for a comforting and flavorful soup, give one of these recipes a try.