This Mushroom Soup Without Cream is so flavorful and rich that you’ll never even miss the dairy!
I love mushroom soup, but until a few years ago, I had never tried mushroom soup without cream. My all-time favorite soup, yes, even ahead of tomato soup and clam chowder, has always been cream of mushroom soup. However, I was hooked when served a non-creamy version at a restaurant. The intensity of the mushroom flavor blew my mind.
There was a popular salad and soup buffet restaurant that was my go-to lunch and dinner spot for many years. I seem to remember Monday being Mushroom Soup Day. I would stand by and wait for a new pot to come out, so I could fill my bowl with big pieces of mushrooms. Sadly, all 97 locations closed in 2020 and never returned after the pandemic. I heard they recently opened one location in Arizona, and I’m keeping my fingers crossed that it returns.
In the meantime, I satisfy my soupy cravings at home. Mushroom soup is so easy to make, and now that I’m talking about it, my mouth is watering. Hmm, I do have mushrooms in my fridge as we speak. Time to hurry up, finish writing, and get into the kitchen.
Is Mushroom Soup Without Cream Healthy?
This recipe makes a healthier mushroom soup lower in calories, sodium, and fat but big on flavor. You don’t need the creamy version to enjoy the health benefits of a bowl of mushroom soup. You get all that goodness here. The delicious broth is also soothing without being heavy. You can make it gluten-free by omitting the flour or using your favorite GF all-purpose flour. The flour helps make the broth taste a bit creamier, but I omit it when making this soup for myself, as I like a “brothier” broth when not using cream.
How To Choose The Best Mushrooms For Soup
The recipe calls for cremini or button mushrooms, but you can use a combination of the two or go with the unique shiitake (remove the stems), white or golden chanterelle, meaty-textured oyster, maitake (break them into pieces rather than cutting them), enoki, lion’s mane (add with broth), or portobello mushrooms. Using a variety of mushrooms gives your soup an added depth of flavor and texture.
If using portobellos, remove the stems and scrape out the brown gills with a spoon before chopping and adding them to your soup. You can purchase many of these mushrooms in combination packages at grocery stores. Another great way to add intense flavor to your soup is with rehydrated porcini mushrooms. These come dried in packages in the produce section.
How do I store leftovers?
Let your soup cool to room temperature before placing it in airtight containers and refrigerating for up to 3 days. Once you cool it in the fridge overnight, you can freeze it in freezer-safe containers for up to 3 months. I love taking a container of mushroom soup out of the freezer and letting it thaw overnight in the fridge for lunch the next day.
Serving Suggestions
Enjoy mushroom soup without cream as a first course or a meal by adding some crusty bread if desired. Some people like to make the soup more filling, so adding some Turmeric Rice or Brown Rice Pilaf to the bowl can help make it a complete meal. Learn How To Cook Perfect Brown Rice in our easy-to-follow recipe. Instant Pot Quinoa is another option and provides a nice protein boost.
Since soup and sandwiches go so well together, my recommendations for great combinations with the richness of the mushrooms are either this Ciabatta Sandwich or vegetarian and gluten-free Mexican Avocado Spread Sandwiches With Sprouts.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound fresh mushrooms sliced (such as cremini or button)
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until onion is translucent, about 3-4 minutes.
- Add sliced mushrooms to the pot and cook until they are soft and their moisture has been released, about 5-7 minutes.
- Sprinkle flour over the mushrooms and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually add vegetable broth while stirring continuously. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes. Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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