There’s something undeniably comforting about a warm bowl of mushroom soup recipe without cream. Its earthy aroma, rich flavor, and velvety texture make it a favorite for many. However, traditional recipes often rely on cream to achieve that luxurious consistency. But what if you’re lactose intolerant, vegan, or simply watching your dairy intake? Fear not! This mushroom soup recipe without cream without cream delivers all the indulgence without any dairy.
In this guide, we’ll explore how to craft a delicious, creamy mushroom soup using wholesome ingredients and clever cooking techniques. Whether you’re a seasoned chef or a kitchen novice, this recipe is straightforward, satisfying, and sure to become a staple in your culinary repertoire.
How to Make Mushroom Soup Without Cream
Ingredients
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (450g) fresh mushrooms (such as cremini, button, or a mix), sliced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 4 cups (1 liter) vegetable broth
- 1 medium potato, peeled and diced (for natural creaminess)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Cook Mushrooms: Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, approximately 10 minutes.
- Add Thyme and Broth: Stir in the thyme, then pour in the vegetable broth. Add the diced potato. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth. Be cautious with hot liquids.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls, garnish with chopped fresh parsley, and serve hot.
Frequently Asked Questions
Q: Can I use different types of mushrooms?
Absolutely. While cremini and button mushrooms are readily available and affordable, feel free to experiment with shiitake, portobello, or oyster mushrooms for varied flavors and textures.
Q: How can I make the soup even creamier without dairy?
The diced potato in this recipe adds natural creaminess. For an even richer texture, consider adding a handful of soaked cashews before blending or incorporating a splash of unsweetened plant-based milk, such as almond or oat milk.
Q: Is this soup freezer-friendly?
Yes, this mushroom soup freezes well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
Q: Can I add other vegetables to this soup?
Certainly. Leeks, celery, or carrots can be sautéed with the onions for added depth. Just ensure that any additional vegetables are cooked until tender before blending.(allrecipes.com)
Conclusion
Crafting a creamy, satisfying mushroom soup without cream is not only possible but also delightful. By leveraging the natural textures of mushrooms and potatoes, and enhancing flavors with herbs and aromatics, you can enjoy a comforting bowl that’s both dairy-free and delicious. Whether you’re catering to dietary restrictions or simply seeking a lighter alternative, this recipe proves that indulgence doesn’t have to come with compromise.
