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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
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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