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    Home » Recipes » Soup

    Healthy Mushrooms Soup without Cream

    Published: Oct 17, 2021 by Alessandra · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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.

    A view from above Mushrooms soup in a dark bowl on a beige linen and marble table. The dish is garnished with Mushroom and black pepper. On the side a spoon

    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.

    A view from above Mushrooms soup in a dark bowl on a beige linen and marble table. The dish is garnished with Mushroom and black pepper. On the side a spoon and some roasted slices of bread
    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!
    A view from above Mushrooms soup in a dark bowl on a beige linen and marble table. The dish is garnished with Mushroom and  soy sauce, chilli and paprika.

    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
    A Mushrooms soup in a dark bowl on a beige linen and marble table. The dish is garnished with Mushroom and black pepper. On the side a spoon and some roasted slices of bread

    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.

    Mushrooms soup in a dark bowl on a beige linen and marble table. The dish is garnished with Mushroom and black pepper. On the side a spoon and some roasted slices of bread

    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

     

    Recipes you might enjoy:

    • tartlet with ricotta in grey plate and a light plat with a fork shown from above. The tartlet is showing the layer of ricotta and mushrooms and a sprinkle of truffle
      Ricotta and Mushrooms Tarts with Truffle
    • A Meat Loaf with Prosciutto on a white plate. It-is-sliced-showing-the -prosciutto and cheese layers inside. There are some roasted potato aside
      Meat Loaf with Prosciutto Crudo
    • A close up of Aromatic Roasted Pork Roulade in a light dish with some roasted potatoes aside
      Roast Pork Roulade with Speck and Cheese
    • Close up of a slice of Italian Crostata with jam on a white plate with a fork. The slice is showing the jam inside the cake
      Crostata Sabbiata

    I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram! To stay updated with the newest recipes, follow me on Pinterest and join my email list.

    Recipe

    A view from above Mushrooms soup in a dark bowl on a beige linen and marble table. The dish is garnished with Mushroom and black pepper. On the side a spoon
    Print Recipe Pin Recipe
    5 from 1 vote

    Healthy Mushrooms Soup without cream

    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.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Soup
    Cuisine: Italian
    Servings: 4 people
    Author: Alessandra

    Ingredients

    • 350 gr. Champignon or mixed mushrooms
    • 300 gr. potato
    • 600 ml of milk and water I made half and half
    • 1 small onion
    • 2 cloves of garlic
    • 2 teaspoons of Soy or to taste.
    • paprika and chilli to taste
    • rosemary
    • parsley chopped
    • Extra virgin olive oil

    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.

    Notes

    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

     

     

     

    More Soup

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      Creamy Asparagus Soup with Green Tea
    • Two white bowls of Fennel Soup on a grey table. There is a spoon inside the soup
      Fennel Soup
    • A bowl of Cabbage and Beans Soup in a red bowl on a wooden table. There is a spoon inside the soup
      Cabbage and Beans Soup

    Reader Interactions

    Comments

    1. Julia says

      January 17, 2023 at 1:25 pm

      5 stars
      Mushrooms soup, sounds so delicious, perfect for these cold days!

      Reply
      • Alessandra says

        January 17, 2023 at 1:29 pm

        Hi Julia, thanks so much for your comment! So happy that you like it!

        Reply

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

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