As a mushroom enthusiast and experienced grower, I’ve always been passionate about creating delicious recipes using fresh mushrooms. One of my all-time favorite recipes is a creamy mushroom soup, but I understand that not everyone can or wants to consume cream. That’s why I’m excited to share my personal take on a delicious mushroom soup recipe without cream. This recipe is not only creamy and satisfying, but it’s also dairy-free and packed with earthy mushroom flavors.
Ingredients:
- 1 pound of fresh mushrooms, such as cremini or white button mushrooms
- 1 large onion, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable or mushroom broth
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of all-purpose flour (optional for thickening)
- Fresh parsley for garnish
Instructions:
To start, I heat the olive oil in a large pot over medium heat. Once the oil is hot, I add the diced onions and sauté them until they are soft and translucent. Then, I add the minced garlic and cook for an additional minute until fragrant.
Next, I add the sliced mushrooms to the pot and cook them until they have released their moisture and are golden brown. This step is crucial for developing rich, deep flavors in the soup.
Once the mushrooms are cooked, I sprinkle the flour over them and stir to combine. This step is optional, but it helps to thicken the soup and give it a more robust texture. If you prefer a thinner soup, you can omit the flour altogether.
After the flour is incorporated, I slowly pour in the vegetable or mushroom broth while stirring constantly. This helps to create a smooth and velvety base for the soup. I then season the soup with dried thyme, salt, and pepper to enhance the earthy mushroom flavors.
I allow the soup to simmer for about 15-20 minutes to allow all the flavors to meld together. Once the soup has reached the desired consistency, I use an immersion blender to blend it until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender to puree.
Enjoying the Soup:
When serving, I garnish the soup with a sprinkle of fresh parsley for a pop of color and added freshness. This mushroom soup is incredibly satisfying on its own, but it also pairs wonderfully with a crusty baguette or a simple green salad.
I love that this recipe allows the natural flavors of the mushrooms to shine without the need for heavy cream. It’s a wholesome and comforting dish that’s perfect for cozy nights in or for impressing guests at a dinner party.
Conclusion:
Creating a creamy mushroom soup without cream is not only achievable but also incredibly rewarding. By using simple, wholesome ingredients and allowing the natural flavors of the mushrooms to take center stage, this recipe is a testament to the versatility and deliciousness of mushrooms. I hope you give this recipe a try and savor every spoonful of this hearty and flavorful soup!