Non Creamy Mushroom Soup Recipes

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HEALTHY MUSHROOM SOUP



HEALTHY MUSHROOM SOUP image

Creamy, delicious and loaded with flavors, this mushroom soup is packed with excellent health benefits, insanely good, comforting and super easy to make.

Provided by Katia

Categories     Soup

Time 25m

Number Of Ingredients 10

1 lb mushrooms ((baby bella, crimini...))
1 medium onion, diced
3 garlic cloves, chopped
2 Tbsp olive oil
1 Tbsp low sodium soya sauce
1/2 tsp thyme, leaves (or 1/4 tsp of dried thyme leaves)
1/4 cup all-purpose flour
2 cups vegetable broth*
1 cup milk ((whole milk, reduced fat milk or almond milk))
salt & black pepper to taste

Steps:

  • Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
  • In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
  • Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
  • Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.
  • Simmer uncovered, stirring occasionally, for about 15-20 minutes.
  • Finally, add the soya sauce and cook for a further minute.Taste and adjust seasoning, as necessary (it depends on the salt content of your vegetable broth)*
  • Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil. Serve with toasted bread on the side and enjoy!

Nutrition Facts : Carbohydrate 22 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 379 mg, Fiber 3 g, Sugar 9 g, Calories 213 kcal, ServingSize 1 serving

CREAM-LESS MUSHROOM SOUP



Cream-less Mushroom Soup image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 45m

Yield 4 servings (1 quart)

Number Of Ingredients 20

3/4 cup extra-virgin olive oil
4 cups sliced cremini mushrooms
3 tablespoons sliced garlic
1 onion, sliced
Freshly cracked black pepper
Kosher salt
3 cups chicken stock
1/2 cup roughly chopped stale bread
1/4 cup vermouth
1 teaspoon fresh thyme leaves
Sherry vinegar, as needed
Tahini Herb Drizzle, recipe follows
Fried shallots, for garnish
Chopped fresh dill, for garnish
1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons minced fresh parsley
1 teaspoon honey
Kosher salt and freshly cracked black pepper

Steps:

  • In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
  • Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
  • In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Provided by Lori

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  • Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g

DAIRY-FREE CREAM OF MUSHROOM SOUP



Dairy-Free Cream of Mushroom Soup image

This homemade version of the canned standard- has no dairy or preservatives. Try it in your favorite green bean casserole recipe! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Nutrition Facts : Calories 139 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CREAMLESS MUSHROOM SOUP



Creamless Mushroom Soup image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This book is geared to new cooks and non-cooks.

Provided by KateL

Categories     Clear Soup

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup sliced carrot (peeled)
1 cup sliced onion
1 cup sliced leek
1/2 cup sliced celery
2 lbs white mushrooms, sliced
1 teaspoon fresh thyme leave
6 cups chicken stock or 6 cups vegetable stock
salt, to taste
pepper, to taste
4 teaspoons minced fresh parsley

Steps:

  • Melt butter over medium-high heat in a large soup pot.
  • Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
  • Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
  • Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
  • Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
  • Adjust seasonings, and serve in bowls with a sprinkle of parsley.

Nutrition Facts : Calories 183.1, Fat 7.4, SaturatedFat 3.3, Cholesterol 17.4, Sodium 374.9, Carbohydrate 20.3, Fiber 2.9, Sugar 9, Protein 11.5

MUSHROOM SOUP WITHOUT CREAM



Mushroom Soup Without Cream image

An ultra-creamy mushroom soup without cream! Loaded with mushrooms, garlic, and fresh herbs it's a comforting and hearty soup without the extra calories and fat!

Provided by Anjali Shah

Categories     Soup

Time 45m

Number Of Ingredients 11

2 tbsp olive oil
1 small yellow onion (diced)
2 cloves garlic (crushed)
1 tbsp fresh thyme (chopped)
1 lb mushrooms (sliced)
2 tbsp all-purpose flour
4 cups vegetable stock (low-sodium)
¾ cup low-fat milk
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley (chopped for serving)

Steps:

  • Heat oil in a large pot, sauté the diced onion for 3-4 minutes. Add the crushed garlic and chopped thyme. Stir for an additional 3 minutes.
  • Add the sliced mushrooms and sauté for 5-8 minutes until softened and cooked through.
  • Add the flour, stir and cook for 3-4 minutes.
  • Pour in the vegetable stock, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
  • Remove ½ of the soup and blend in a blender until smooth. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.
  • Taste the soup for seasoning. Add more salt if needed. Top with one tablespoon of chopped parsley.
  • Serve with a sprinkling of cracked pepper.

Nutrition Facts : Calories 143 kcal, Carbohydrate 15 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1258 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

MUSHROOM SOUP WITHOUT CREAM



Mushroom Soup Without Cream image

A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.

Provided by KitKat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
½ cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
½ cup chopped green onion

Steps:

  • Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
  • Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.6 g, Cholesterol 8.2 mg, Fat 3.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 560.9 mg, Sugar 4.3 g

CREAM OF MUSHROOM SOUP RECIPE BY TASTY



Cream Of Mushroom Soup Recipe by Tasty image

Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

Provided by Merle O'Neal

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons salted butter
1 cup medium yellow onion, chopped
2 cloves garlic, minced
1 cup white button mushroom, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
¼ cup white wine
4 cups vegetable stock
⅓ cup heavy cream
1 sprig fresh parsley, for garnish

Steps:

  • In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
  • Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
  • Add the flour and stir to coat the mushrooms, until combined.
  • Add the white wine, stir, and cook until combined, about 1 minute.
  • Add the vegetable stock, stir, and simmer for 15 minutes.
  • Add the heavy cream and stir to combine.
  • Blend soup to your desired consistency with an immersion blender or standing blender.
  • Serve hot, garnished with parsley.
  • Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams

NON-DAIRY CREAM OF MUSHROOM SOUP SUBSTITUTE



Non-Dairy Cream of Mushroom Soup Substitute image

After following the ongoing debate over canned soups- I realized that I couldn't comment because I have never made any casserole type dishes involving cream of mushroom soup because they are all dairy and for religious reasons, we don't mix meat and milk. So I created this substitute, which is really authentic... I will weigh in on the debate after tonight's dinner!

Provided by Miraklegirl

Categories     Sauces

Time 6m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon pareve dairy-free margarine
1/4 cup chopped mushroom
1 tablespoon minced onion
3 tablespoons pareve dairy-free margarine
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups soymilk, heated

Steps:

  • Melt 1 tbsp margarine and sauté vegetables lightly.
  • Remove from pan.
  • Melt 3 tbsp margarine.
  • Whisk in 3 tbsp flour and seasonings.
  • Cook for about one minute, stirring frequently.
  • Slowly add hot soy milk, stirring with a whisk to prevent lumps.
  • Add vegetables back in.
  • Cook until thick, stirring constantly.

Nutrition Facts : Calories 260.1, Fat 5.7, SaturatedFat 0.7, Sodium 1319.6, Carbohydrate 39.2, Fiber 3.1, Sugar 13, Protein 13.1

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