I’m the type of person who usually adds cream to everything. But I’ve created this Mushroom Soup without Cream recipe and you honestly won’t even miss it! It’s rich, indulgent, creamy and thick without the need for heavy cream to achieve its heavenly consistency. So try it for yourself!
This Mushroom Soup without Cream was created as the perfect marriage between two different Mushroom Soup recipes I had. An extra thick Mushroom soup that quite literally stuck to your spoon, and another with the fragrant hint of thyme.
I realised on the latter that I could achieve a creamy, indulgent soup without the extra calories – so that’s what I did!
Ingredients for Mushroom Soup without Cream
Mushrooms: I use chestnut mushrooms as I find they have a little more flavour (especially when slightly toasted) than typical white mushrooms. I have used portobello mushrooms before – and I even roasted them first – and they were delicious. But they’re also a more expensive option. Ultimately, use any mushrooms you have available.
Salted Butter: using salted butter helps season the soup from the inside. But if making for children or you’re trying to reduce/control salt intake then use unsalted butter instead.
Thyme: I use fresh thyme as it’s hard to emulate the fragrance of fresh herbs. But substitute for 1 tsp dried thyme if you don’t want to buy a bunch of fresh thyme.
However, if you do buy fresh and you’re looking for other recipes to use it, then why not try my:
Honey Roast Carrots and Parsnips recipe or my Spaghetti Bolognese recipe?
Salt + Pepper
Onion: I use brown onion, but you could use shallot or red onion if its what you have available – it’s all getting blended up anyway!
Garlic: I always recommend using fresh garlic in recipes if you’re going to the effort of making something from scratch.
You can chop it up roughly or slice it if easier, as it’s going to be blitzed up so the blender will do the work for you. You can substitute for 2 tsp garlic paste instead though if needed.
Chicken Stock: I opt for chicken stock as it’s my favourite flavour, and I feel like it combines really nicely with the mushrooms.
But if you’re wanting to make the soup vegetarian, then use vegetable stock instead.
Milk: I use whole milk, primarily for flavour and also because it’s all I keep in my house (ha!).
But if you’re looking to reduce the calories further then you can use semi-skimmed or even skimmed. The Mushroom Soup without Cream is already only 292kcal per bowl though, so I don’t feel it’s necessary.
Optional Garnish: fresh chives and truffle oil
Or you could add some fresh homemade croutons as well, if you have any stale bread needing used up.
Method for Making Mushroom Soup without Cream
Melt butter in large pot then add thyme and onion, soften for 5 minutes whilst you roughly chop the mushrooms.
Add mushrooms to the pot with salt and pepper. Fry until the mushrooms reduce in size and they turn a golden colour (15 minutes). Then increase to a high heat and fry for a further 5 minutes whilst occasionally stirring (this helps to add a toasty flavour to the soup).
Finely chop garlic and add to the pot – stir and fry for 1 minutes then add the milk
Add the chicken stock pot (stock cube) then increase heat until you get a rolling bubble (but not boiling). Then reduce heat to low/medium and simmer for approx 20 minutes.
Remove thyme stalks from the soup (we don’t want them blended up) and add blend until smooth.
Serve with optional garnish of chives & truffle oil.
NOTE: if soup is too thick for you, simply add more stock/water to achieve the desired consistency.
Storage and Re-Heating
How long does it keep in the fridge? It will last approximately 4-5 days (as long as your fridge is below 4C)
Can you freeze Mushroom Soup without Cream? The soup can be frozen for up to 3 months. The exact duration will be dictated by what temperature your freezer is and also where in the freezer you store it.
It’s a common misconception that you can’t freeze things with dairy in it, but you can freeze this soup and reheat on the hob with ease.
What type of container can you freeze soup in? When freezing soup, you can use any freezer safe container – made of plastic, glass or freezer-safe bags (using bags, lying flat, is a good space saver).
How do I reheat the soup (either from the fridge or frozen)? The soup is best reheated on the hob in a pot, slowly bringing up to temperature until it is piping hot throughout. However, I can also be microwaved as well and retains a good texture and consistency.
And finally …
If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!
If you like this recipe and are looking for more soup recipes then why not check out my Soup Category?
You’ll find soups like my:
Zaatar Roasted Red Pepper Soup
Celeriac and Apple Soup with Nutmeg and more!
Mushroom Soup without Cream
Ingredients
- 1 kg mushrooms chestnut
- 100 g salted butter
- 5 sprigs thyme or 1 tsp dried
- ½ tsp salt
- ½ tsp ground pepper
- 1 brown onion
- 4 cloves garlic
- 1 chicken stock pot or stock cube
- 1200 ml whole milk
- chives & truffle oil optional garnish
Instructions
- Melt 100 g salted butter in large pot then add 5 sprigs thyme and 1 brown onion (chopped) – allow to soften for 5 minutes whilst you roughly chop the 1 kg mushrooms
- Add mushrooms to the pot with 1/2 tsp salt + 1/2 tsp ground pepper – fry until the mushrooms reduce in size and they turn a golden colour (15 minutes)
- Increase the heat to high and fry for a further 5 minutes whilst occasionally stirring (this helps to add a toasty flavour to the soup)
- Finely chop 4 cloves garlic and add to the pot – stir and fry for 1 minutes
- Then add 1200 ml whole milk and 1 chicken stock pot, increase heat until you get a rolling bubble (but not boiling), then reduce heat to low/medium and simmer for approx 20 minutes
- Remove thyme stalks from the soup (we don’t want them blended up) and blend the soup until totally smooth
- NOTE: if soup is too thick for you personally, simply add more stock/water to achieve the desired consistency
- Serve with optional garnish of chives & truffle oil
