Healthy Mushrooms Soup without Cream

Now that autumn has arrived, the days are shorter and colder. What could be better than warming up in these evenings with a cozy and delicious cream of mushrooms without cream? A bowl of hot soup with champignon mushrooms is perfect for dinners during the week.

I made a nice amount of soup, it's so quick and easy and, at the same time, so nourishing and hot, it covered my dinner for a couple of days.

For a classic earthy mushroom flavor, I didn't use flour as this would distract the taste of the mushrooms.

Jump to:

• What makes this recipe great
• Ingredients
• Instructions
• Storage
• Expert tips
• Recipes you might enjoy:
• Recipe
• Comments

What makes this recipe great

• It’s creamy without cream.
• l love how easy this recipe is to put together
• You’ll need just a few everyday ingredients.
• It is full of such amazing flavor!
• You can make the sauce in advance.
• This homemade Mushroom Cream recipe is gluten-free, vegetarian and easily vegan!

Ingredients

• Mushrooms: Fresh button mushrooms are perfect for this recipe, but also a combination of your favorite varieties.
• Potato: the potato adds that velvety touch that we love so much without having to use cream
• Milk and/or Water: I used half whole milk and half, however you can only use water for a vegan version.
• Soy Sauce: I used the light version. For a gluten-free version choose the appropriate one.
• Paprika and Chilli: a touch of spiciness is just fine if you like it.
• Rosemary: necessary to complete the flavors of this Cream of Mushrooms
• Garlic: fresh garlic is the best.
• Onion: onion enriches the flavor of this cream.
• Oil: to sautè

Instructions

Clean the mushrooms with a damp cloth and slice them thinly. Fry the garlic in the oil in a pan.

Add the mushrooms and brown them, add salt and add the chopped parsley. Cook for about 5/7 minutes.

In a saucepan, fry the chopped onion with the oil, add the potato cut into small cubes, the rosemary and salt and leave to flavor for a few minutes.

Sprinkle the potato with the warm milk and water and cook for 15 minutes or until the potato is soft. Add the mushrooms, keeping some aside for decoration, and blend everything. Season with paprika and chilli to taste.

Pour the soup, finish it with a few drops of soy sauce, a drizzle of extra virgin olive oil and the mushrooms kept aside.

Serve hot.

Storage

Keep in an airtight container in the fridge for the day after. Do not keep longer than 2 days. Reheat it on the stove over medium heat or in the microwave adding some broth or water to thin out the soup.

Expert tips

To keep it nice and creamy, vegan and fat-free, I used potato instead of cream.

To give it a tastier touch, I added soy sauce, chili and paprika.

Perfect to serve with slices of toasted bread, flavored with extra virgin olive oil and chopped rosemary.

For a "gluten-free" version use Soy with the appropriate wording.

Milk can be substituted for your favorite vegan milk

 

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