Description
This Easy Creamy Mushroom Soup is a comforting, flavorful dish made with sautéed mushrooms, onions, and garlic, simmered in a savory broth and blended to a luscious texture without cream. Perfect as a healthy, dairy-free alternative to traditional cream of mushroom soup, it is simple to prepare and versatile with any mushrooms you prefer.
Ingredients
Scale
Mushroom Soup Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 24 ounces mushrooms, cleaned and sliced 1/2 inch thick (white button mushrooms recommended)
- Salt, to taste
- Black pepper, to taste
- 1-2 pinches cayenne pepper (optional)
- 1/4 cup all-purpose flour (or gluten-free flour alternative)
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth or chicken broth
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh thyme leaves
Instructions
- Saute Aromatics: In a large pot over medium heat, melt the olive oil and butter together. Add the chopped onion and sauté for 5 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Mushrooms: Add the sliced mushrooms to the pot along with salt, pepper, and optional cayenne pepper. Stir well and sauté for about 10 minutes, allowing the mushrooms to release their moisture and develop rich flavor.
- Add Flour and Wine: Sprinkle the flour over the mushroom mixture and stir thoroughly to coat everything and remove the raw flour taste. Pour in the dry white wine, stirring continuously to combine and deglaze the pot, scraping up any browned bits from the bottom.
- Simmer Soup: Pour in the broth, low sodium soy sauce, and add fresh thyme leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 20 minutes, stirring occasionally, allowing the flavors to meld.
- Blend Soup: Carefully transfer about 2 cups of the soup liquid and solids to a blender or mini food processor. Puree until smooth and then stir the blended mixture back into the remaining soup in the pot to achieve a creamy consistency without cream.
Notes
- For a traditional cream of mushroom soup, add 1/2 to 1 cup of heavy cream after blending for a richer texture.
- Any mushroom variety works well, but white button mushrooms provide a classic flavor.
- Low sodium chicken broth was used here to control saltiness but vegetable broth is a great vegetarian option.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or create a slurry using tapioca starch, cornstarch, or arrowroot powder.
- To make this recipe vegan, replace butter with a plant-based alternative and ensure the broth is vegetable-based.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
