Creamless Mushroom Soup
Indulge in the rich, earthy flavors of Creamless Mushroom Soup—a lighter yet equally satisfying twist on the classic comfort dish. Made without heavy cream, this velvety soup relies on a blend of tender cremini and white button mushrooms, freshly sautéed onions, and garlic to create a naturally creamy texture. A touch of dried thyme adds depth, while optional hints of dry white wine elevate its savory complexity. Using vegetable broth keeps this recipe vegetarian-friendly and packed with wholesome goodness. Perfectly balanced and ready in just 40 minutes, this effortless soup is pure comfort in a bowl. Garnish with fresh parsley for a pop of color and herbaceous finish, and enjoy it as a cozy starter or a hearty main course!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter (optional)
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 16 ounces Cremini mushrooms, sliced
- 8 ounces White button mushrooms, sliced
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 cups Low-sodium vegetable broth
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.25 cups Dry white wine (optional)
Instructions
Heat the olive oil and butter (if using) in a large pot over medium heat.
Add the chopped onions and cook for 4-5 minutes, stirring occasionally, until they become translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the cremini and white button mushrooms to the pot. Increase the heat to medium-high and cook, stirring occasionally, for 8-10 minutes, allowing the mushrooms to release their moisture and begin browning.
Sprinkle the dried thyme over the mushrooms and stir to combine.
If using, pour the white wine into the pot to deglaze. Cook for 2-3 minutes, letting the wine reduce slightly.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.
Using an immersion blender, blend the soup partially to create a creamy texture while leaving some mushroom pieces intact for texture. Alternatively, carefully transfer half of the soup to a stand blender, blend, and then return it to the pot.
Season with salt and black pepper to taste.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.8 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3238 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
