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Creamless Wild Mushroom Soup Recipe

Creamless Wild Mushroom Soup Recipe

Allison Beck

Mushroom Soup

Most creamy mushroom soups have exactly that — cream — in them. In an effort to create a full-flavored, hearty soup that is both rich and creamy, without the addition of any wine, milk, or cream, I had to think carefully about the ingredients I was going to use.

Choosing good-quality, flavorful, and fresh mushrooms at the market was key. Instead of wine, I bolstered the flavor with a bit of agave syrup and a dash of soy sauce. While I used chicken stock, for added flavor, you can use vegetable stock instead for a vegan/vegetarian soup. I also included a bit of flour as a thickener, but it is not necessary, so leave it out if you want a gluten-free dish.

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Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, finely diced
  • 2 small garlic cloves, minced
  • 8 ounces fresh shiitake mushrooms, chopped
  • 7 ounces fresh cremini mushrooms, chopped
  • 10 ounces fresh wild mushrooms, such as hen of the woods, oyster, or chanterelle
  • Salt
  • Freshly ground pepper
  • 6 cups chicken stock
  • 1 tablespoon flour, optional
  • 2 teaspoons agave syrup, plus more to taste
  • 2 teaspoons soy sauce, plus more to taste
  • Prosciutto, thinly sliced, for garnish, optional
  • Fresh baby spinach, in a chiffonade, optional

Directions

In a large saucepan over medium-high heat, add the olive oil. When shimmering, add the onion, carrot, and garlic. Sauté until translucent, about 8 minutes.

Add all the mushrooms and season with salt and pepper. Cook for 4 minutes, then add ½ cup chicken stock. Cook until the mushrooms are tender, about 6 minutes. Add the rest of the stock and the flour and bring the mixture to a boil. Reduce to a simmer and cook over low heat for 15-20 minutes, until the mushrooms are tender.

In a blender or with an immersion blender, purée the soup until smooth. Add the agave syrup and soy sauce and stir well. Add additional seasonings, to taste.

While hot, serve in bowls and garnish with prosciutto and spinach*, if desired. Serve immediately.

*Note: While I served the soup with a garnish of proscuitto and a spinach chiffonade; you could also try a dollop of sour cream, candied walnuts, and chives, or crisp bacon lardons and minced parsley.


2 tablespoons olive oil
or butter
1 cup carrots
peeled, sliced
1 cup onions
sliced
1 cup leeks
washed, white and light green parts
½ cup celery
sliced
1 teaspoon thyme
fresh
*
2 pounds mushrooms, wild
cleaned, sliced
*
6 cups vegetable stock
or chicken broth
1 ½ teaspoons kosher salt
to taste
black pepper
freshly ground, to taste
*
teaspoon chives
minced, or scallions
*
3 tablespoons olive oil
or sour cream if desired
30 ml olive oil
or butter
237 ml carrots
peeled, sliced
237 ml onions
sliced
237 ml leeks
washed, white and light green parts
118 ml celery
sliced
5 ml thyme
fresh
*
907,2 g mushrooms, wild
cleaned, sliced
*
1,4 l vegetable stock
or chicken broth
7,5 ml kosher salt
to taste
1 x black pepper
freshly ground, to taste
*
0,6 ml chives
minced, or scallions
*
45 ml olive oil
or sour cream if desired

Related Video

This is one of the easiest mushrooms ever made low in fat no dairy if you wanted to be rich and creamy you can add milk or half-and-half I used A Immerse blender instead of a blender used shiitake button morels little thyme and parsley and I didn’t have Sherry so 2 Tbls Brandy it came out amazing rest in peace Anthony you’re an amazing chef Use what you have that’s the key of cooking my chicken stock was homemade

Amazing and very delicious. Substituted sherry for a little white wine and added some smoked paprika. My kids really loved it and they are not fans of mushrooms

Delicious!! I didn't have sherry. I did add a dash of truffle cream. I used an immersion blender which is much easier.

The BEST mushroom soup recipe I have ever tried! The sherry put the taste over the top.

Really fantastic soup. It's simple, and exactly what a mushroom soup should be. I sub Better than Bouillon mushroom stock for the chicken stock, and it makes it even richer.

Yum! This really is so good. I used more parsley and some fresh basil, only two tablespoons of the butter and no sherry. This was ready for lunch in a flash and it is a good thing I left out the other 4 tablespoons of butter because I definitely am going to have more than one serving!

RIP, Anthony. . your soup was fabulous.

I had low expectations for such a simple recipe. Changes include: used fresh thyme instead of parsley and didn't blend it up. We like chunky soup. Made it this morning and couldn't wait for lunch to eat it. I had a big bowl right after breakfast (2nd breakfast). Super picky husband loved it too. This will be our go to soup recipe!

Loved this dish so much. My guests were practically licking their bowls! Used mushroom stock, baby portabella mushrooms and dried porcini mushrooms, cooked it in a slow cooker and used an immersion blender to puree. Really easy and so delicious.

Absolute heaven! I used a combination of Cremini, chanterelle, and a couple of dried morels. I also cut the amount of butter in half. It tastes so rich and decadent. it’s hard to believe that there is no added cream. My only complaint is that it didn’t make enough. I ate half by myself.

Easy and delicious. My kids crushed it. Subbed dried thyme for parsley.

I just made this - and only used 2 of the 6 tablespoons of butter that it called for. It's delicious! I'm surprised how creamy it is. I am planning to make it for my first course for Thanksgiving.

This is so delicious. Mine was quite ugly in color (very brown) because half of the mushrooms were cremini but that's what I had on hand. I used an immersion blender so it didn't have to leave the pot. Just happened to have a nice bottle of sherry from the last time I used it for cooking (no trip to the store, yay). It makes me happy just thinking about this soup.

Love this soup! I used thyme instead of parsley. Also added 3 chopped garlic cloves to pan when I added mushrooms. Blended this in my Vitamix blender and it was thick and creamy without adding any cream.i was very pleased with the texture. I also used only half of recommended amount of sherry.

I have made this recipe twice in the past 24 hours. I am recouping from some sort of intestinal thing. The first batch was a little too salty but absolutely delicious. The second batch is less salty, but also delicious. I can't believe all the recipe required was regular white mushrooms, store-bought broth, butter, and onions!

Do you slice the mushrooms before adding them?

I went with 7oz each whole button and sliced crimini mushrooms. After sweating them in separate pots, I pureed the buttons into the broth and added the criminis before simmering for the recommended hour. Unfortunately, I was out of sherry. I tried adding the reisling i had in the fridge to a small bowl but it wasn't right so i made do without. The soup is still amazing. Iɽ like the broth to be just slightly thicker, but i didn't like cream in it any more than the wine. Next time i make this, i'll double check the sherry and probably experiment with other mushroom varieties.

Definitely double the mushrooms, onions and add garlic. I started with about 16 oz of mushrooms (shitaki, cremini, button) and ended up with a delicious soup that had the consistency of grainy gruel. Ran out for 2 more boxes, sauteed them in butter and added them to the pot. I like the mix of blended and chunky. Also used a dark chicken stock (homemade) that really contributed to the flavor. I will make this again with a more exotic mixture of mushrooms and perhaps a bit of cream.

I made a smoked mushroom version of this soup for a dinner party that was unbelievable..people were literally swooning. Note: It's a bit salty (I use chicken base) so you have to adjust it a bit. Here are my changes: 1) Smoke a few portabellos and button mushrooms using mild apple and cherry wood chips over med heat for about 1.5 hours (they will be uncooked but smokey). 2) Add 1/2 chopped shallot with the onion when sautéing 3) Reconstitute a couple dried porcini mushrooms in madeira wine 4) Chop up some unsmoked mushrooms- these will balance out the smokiness 5) Add 1/2 cube dried beef bouillon with the chicken stock 6) Add a bit of dried thyme 7) Add heavy cream (about 8 ounces), you don't want to cover up the smokiness 9) Stir in some of the madeira juice from the porcini soak 10) Add a slice of foie gras 11) Blend with a hand emersion blender 12) When serving, place a slice of toasted and buttered baguette with a sautéed mushroom on it (like French onion soup) 13) Die and go to heaven!

When I'm on death row I will ask for this soup.

very delicious. hard to believe it is so simple and has few ingredients. i added dried porccinis to amp flavor which i soaked and squeezed as per recipe suggestion. used less of the broth and subbed no fat half and half added before serving for creaminess and as it was needed as broth was a little salty. i omittrd sherry. i added a dollop of greek yogurt with a thin slice of lime for garnish.

This is my go to soup on a chilly day. I add whatever white wine I have on hand and top it with grated parmesan

This is an awesome recipe even without the sherry (although I did use it). Seasoned at the end with truffle salt and added a touch of heavy cream. Easy to make and only calls for a few basic ingredients. I sliced the mushrooms thickly before adding to the onions. We will make this often.

So yeah i never follow a recipe. I added 3 cloves of garlic to the onion saute part after the onions cooked a minute or 2. I added some porcini EVOO in the process. I also used a pack of dehydrated mushrooms from Trader joes. I rinsed them and reconstituted them with hot VEGGIE broth. 3 cups to be exact. I used better than bouillon mushroom bouillon for the other cup of broth. In that hot broth I threw parsley and fresh thyme. I chopped the rehydrated mushrooms and boiled for the hour. It was not overwhelming and added depth.I pulled out a bunch of mushrooms after the hour before I zapped them with my emulsion blender. I threw them back in with the sherry salt and pepper and reheated. I like chunky. It was so freeking amazing.


The Ingredients for Creamy Mushroom Soup:

To make this mushroom soup, you will need the following ingredients:

  • Cremini mushrooms or any wild mushrooms of your choice.
  • Garlic
  • Onion
  • Broth. You can use chicken or vegetable broth
  • Dry sherry. Use good quality dry sherry that you like and it doesn't have to be expensive. Do not use cooking sherry because of the large amount of preservative and salt content in it.
  • Parsley
  • Lemon thyme or thyme

If want to avoid alcohol, feel free to skip the dry sherry. This cream of mushroom soup will taste good with or without dry sherry.


Creamless Mushroom Soup

A recipe without an owner is like a smile without a hug, so why not show some love and make it your own?

By adopting this recipe you will be able to edit it, post pictures and add your own notes.

A recipe like this deserves a good home.

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Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.

Add the mushrooms and continue to sweat for 5 minutes.

Now add the water and chicken stock (replace the chicken stock with water for vegetarians).

Bring to the boil and reduce to a simmer. Cook out for 20 minutes.

sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.

After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts.


About This Creamy Mushroom Soup

Unlike many other cream of mushroom soup recipes, this recipe doesn't require a basic roux with flour and no dairy or creamer is added. It's a creamy and tasty soup that happens to be low in calories, gluten-free, low carb, and keto-friendly.

You can also turn this mushroom soup into vegan by using vegan butter and vegetable broth.


Preparation

  • Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it’s beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper cook until the mushrooms become limp, 2 to 4 minutes.
  • Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer,
    and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.

Recipe Notes

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Creamless Mushroom Soup – Zuppa di Funghi

Honestly, I cannot remember a time when Mio Marito and I have not looked forward to a meal at Union Square Cafe in New York City. Don’t ask me to name my favorite dish at Union Square Cafe there are so many but this post will strictly honor one – Creamless Mushroom Soup. Yes, at first mention I was skeptical, I mean using the word creamless to describe a soup somehow indicates that it should include cream, right?

Danny Meyer’s Union Square Cafe is an institution which in many ways has been responsible for the trends in local eating which so many of us take for granted today. Alas, change is never easy and our beloved dining spot off of Union Square has come to an end. Fortunately for it’s devoted cliental, a nearby location is in the works.

Creamless Mushroom Soup is a hearty blending of vegetables with heaps of mushrooms brought together when emulsified becomes a rich, intense bowl of woodsy heaven. Including dried porcini mushrooms gives Creamless Mushroom Soup an unbelievable depth of flavor. The original recipe calls for chicken stock which brings an additional dimension to the soup, but I was striving for something vegetarian and simply substituted fresh water along with the soaking liquid from the dried porcini mushrooms.

Creamless Mushroom Soup is easy and elegant a perfect dinner along with a good piece of cheese and crusty bread, or a delightful first course for Thanksgiving. After one taste, you will understand why the qualifier creamless is used – no one would ever believe that such full bodied soup doesn’t include even an ounce of cream.

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