Creamy Mushroom Soup is a classic comfort food that is rich, velvety, and packed with an earthy flavor. This soup is typically made with a base of sautéed mushrooms, onions, and garlic simmered in a creamy broth made with milk or cream and seasoned with herbs and spices. Some variations of this soup also include the addition of ingredients such as shallots, celery, and flour or butter to thicken the broth. The final result is a warm and satisfying soup that is perfect for a cold day, paired with crusty bread or a salad. The flavor of the mushrooms shines through in this soup, and the creaminess of the broth creates a luxurious texture that is both comforting and filling.
how do you make mushroom soup without cream?
Many people think that cream is an essential ingredient in making mushroom soup but you can actually omit it and still get a rich, creamy texture. The key is using plenty of butter to achieve the desired thickness and taste. It also helps if you have a hand blender at the end in order to make it nice and smooth without any chunks or lumps.
It's as easy as: Melt six tablespoons of butter in a saucepan; saute three cups of sliced fresh mushrooms for ten minutes until golden brown; add two quarts of water; then simmer for about twenty minutes until thickened. Puree with a hand blender, salt, and pepper to taste, and serve with crusty bread or toast points. We love it served with a fresh salad.
Tips and Variations
Here are a few tips and variations to make your mushroom soup even more delicious:
Use a mixture of mushrooms: Experiment with different types of mushrooms, such as cremini, shiitake, or portobello, to add depth of flavor to your soup.
Add herbs and spices: Thyme, rosemary, and nutmeg are classic flavorings for mushroom soup. You can also add a bay leaf, which can be removed before pureeing the soup.
Use different liquids: Instead of using just broth, you can also use wine, sherry, or even vermouth to add a deeper flavor to the soup. Just be sure to use a dry wine, as a sweet wine can overwhelm the flavor of the mushrooms.
Make it vegan: To make a vegan version of the soup, use olive oil instead of butter and plant-based milk or cream instead of heavy cream.
Serve it chunky: If you prefer a chunky soup, skip the step of pureeing the soup and instead, leave it as is. This gives the soup a rustic texture and allows the mushrooms to be the star of the show.
Add texture: You can add texture to the soup by stirring in cooked rice, orzo, or quinoa before serving.
Make it creamy without cream: If you want to avoid using cream but still want a creamy texture, you can use coconut milk, nut milk, or pureed cashews instead.
With these tips and variations, you can make your mushroom soup even more delicious and personalized to your taste preferences. Enjoy!
Ingredients:
- 1 lb fresh mushrooms (you can use any variety you like, such as button, cremini, shiitake, or a mixture of several)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
Clean and chop the mushrooms.
Melt the butter over medium heat in a big pot or Dutch oven. Cook the chopped onion and garlic for about 5 minutes, until they are tender and fragrant.
Stir in the chopped mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
The flour should be added to the mushrooms and mixed thoroughly. To make a roux, cook for 2 to 3 minutes while stirring continuously.
Gradually add the broth, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the soup has thickened slightly.
The soup should be turned off the heat and allowed to cool for a while. Smoothen the soup using a standard blender or an immersion blender.
Return the pureed soup to the saucepan and stir in the heavy cream. Season with salt and pepper, to taste.
Warm the soup over medium heat, stirring constantly, until heated through. Do not let it boil.
Serve the soup in bowls, garnished with chopped parsley, if desired.
This recipe makes 4-6 servings of mushroom soup. You can adjust the seasonings to taste and add any other ingredients you like, such as thyme, rosemary, or nutmeg. Enjoy!