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    Balkan Lunch Box > Recipes > Bosnian Recipes > Mushroom Soup Without Cream

    Mushroom Soup Without Cream

    Published: Nov 23, 2015 · Modified: Feb 22, 2024 by Aida

    Jump to Recipe Jump to Video Print Recipe

    Mushroom soup without cream is a delightful and light spring soup. Taking on a more broth-like consistency, this soup's flavor is shifted to the earthy flavors of mushrooms, fully supported by aromatics and veggies. Shall we?

    A ladle with soup being poured into a white bowl, another white bowl in the background, and a tomato and three mushrooms.
    Jump to:
    • Background
    • Ingredients
    • Instructions
    • Handling
    • Recipe FAQs
    • Similar Recipes
    • Thoughts?
    • Mushroom Soup Without Cream
    • More Recipe 💙

    Background

    We found the recipe for today's mushroom soup in an Ex-Yugloslav cookbook by Mika Dajak, (bibliography below). The soup is a light, savory coupling of mushrooms, vegetables, and herbs.

    We adjusted the recipe slightly but kept what we loved about it. In the sea of cream of mushroom recipes, we were amazed by how tasty the broth is even though the soup is made without heavy cream, milk, or roux.

    Skipping cream results in a well-mixed, hearty yet light soup that captures the essence of its ingredients.

    Sautéed onions and garlic form a savory base, while celery, parsley, and tomatoes add freshness and a hint of acidity. This enhances the natural umami of the mushrooms flawlessly.

    Ingredients

    Here are the ingredients for this mushroom soup without cream.

    Six bowls with ingredients (seasonings, onion, garlic, parsley, butter, onions, mushrooms and celery) and a pitcher (broth) on a honeycomb background from above.
    • Mushrooms
    • Onion
    • Garlic
    • Tomatoes
    • Celery or celery root
    • Parsley
    • Seasonings
    • (Optional) Broth

    Instructions

    Making mushroom soup without cream is easy-peasy! Here are the steps.

    Four photographs, two by two, of a black pot with different ingredients (butter, celery, tomatoes), on a stovetop.

    Step 1. Heat the butter. Add onion and simmer. Add garlic, stir and simmer. Add tomatoes and celery, stir, and simmer.

    Four photographs, two by two, of mushrooms sweated in a pan with different ingredients (seasonings, butter, parsley) on stovetop.

    Step 2. Add mushrooms to a pan, and let sweat over medium. Add butter and parsley, and stir. Add seasonings, stir, and simmer.

    Four photographs, two by two, of a black pot with different ingredients (butter, celery, tomatoes, broth, mushsrooms), on a stovetop.

    Step 3. Add mushrooms to vegetables in the pot. Add 2-3 cups of broth. Stir. Bring to a boil and cook 1-2 minutes more.

    Handling

    • Serving: Serve warm with homemade bread, or uštipci. Transform it into a main course with fish or meat. (It's a mind-blowing before-seafood appetizer!)
    • Storing: as soon as the soup cools down, transfer it to an airtight container and place it in the fridge for no longer than 24 hours. Mushrooms are volatile, and it's better to err on the side of caution here (especially when more ingredients are used).
    • Reheating: reheat only once using your preferred method.

    Recipe FAQs

    What's the difference between mushroom soup and cream of mushroom soup?

    While both soups have mushrooms as the main ingredient, mushroom soup usually has a broth-like consistency, while the cream of mushroom soup has a creamy consistency achieved with dairy or a roux.

    Do you need cream in soup?

    It all depends on what kind of soup you're going for. If you want something creamier, creams and dairy are the way to achieve this. If you want something lighter, and more broth-like, skip the cream.

    How to make mushroom soup taste better?

    - Use a mix of different mushrooms.
    - Play with your spices.
    - Use various broths (vegetable, beef, chicken, etc.).
    - Add more vegetables.
    - Blend half of the mushrooms, and fry the other half.

    Which nutrient is mushroom rich in?

    Mushrooms are rich in Vitamin D, and Vitamin B6 (pyridoxine), both playing a role in good immunity.

    Similar Recipes

    If you think today's no-cream mushroom soup is great, here are some soup recipes, as well as mushroom recipes (with little to no cream), that you'll like!

    • Meaty Minestrone Soup: Vegetable Soup with Ground Beef
    • Old Fashioned Goulash with Beef and Mushrooms
    • Serving of lasagna on a ladle, and lasagna pan on a gray background.
      No-Boil Lasagna Bechamel with Mushroom Bolognese
    • Sauce being poured over medallions
      Veal Medallions in Creamy Mushroom Sauce

    Thoughts?

    If you make today's mushroom soup without cream and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

    You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

    Prijatno, Dobar Tek, and Bon Appetit!

    A ladle with soup being poured into a white bowl, another white bowl in the background, and a tomato and three mushrooms.

    Mushroom Soup Without Cream

    Aida
    Delicious mushroom veggie soup: no cream needed!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Appetizers, Soups & Stews
    Cuisine Bosnian
    Servings 4
    Calories 692 kcal

    Ingredients
     
     

    • 3-4 tablespoons butter
    • 2-3 garlic cloves minced
    • 1 yellow or white onion minced
    • 1 pound tomatoes skinned, diced; or canned tomatoes with ½ liquid from cans
    • 3 sticks of celery minced, or ¼ smaller celery root, grated
    • 1 pound portobello mushrooms champignons, bolete or oyster mushrooms, diced, or a mix of mushrooms
    • ½ bunch parsley minced, or ½ of that volume dry
    • salt and pepper to taste
    • 2-3 cups broth vegetable, beef or chicken
    • (Optional) 2 tablespoons Vegeta or stock powder, or 1 bouillon cube melted in hot water if not using broth
    • (Optional) 1 teaspoon of sugar to offset tomato acidity

    Instructions
     

    • In a deep pot, heat 2 tablespoons of butter over medium temperature. Add onion, and simmer until it sweats, about 4-5 minutes. Add garlic and simmer for 1 minute. Add tomatoes and celery. Simmer for another 10-12 minutes or so.
    • (Parallel) Add mushrooms to a pan and sweat them on low to medium until they're soft (5-7 minutes). Add 1-2 tablespoons of butter, parsley, and seasonings and stir. Simmer a few more minutes.
    • Transfer mushrooms to the pot with the soup. Add broth and bring to a boil on low. Cook another 1-2 minutes.
    • Serve warm along with bread or pastry. Store in the fridge for up to 24 hours as soon as the soup cools down. Mushrooms are volatile, and it's better to err on the side of caution here (especially when more ingredients are used). Reheat only once using your preferred method.

    Video

    Notes

    • Recipe adjusted from: Dajak, Mika. (2014) "All Over Ex-Yu With A Fork." MARSO doo. pp. 177-180.
    • Nutrition information is an estimate. It was calculated using vegetable broth as an ingredient. 

    Nutrition

    Serving: 1of 4Calories: 692kcalCarbohydrates: 32.8gProtein: 7.5gFat: 61.5gSaturated Fat: 38.7gCholesterol: 161mgSodium: 680mgPotassium: 772mgFiber: 4.4gSugar: 4.3gCalcium: 216mgIron: 3mg
    Tried this recipe?Let us know how it was!

    Bibliography:
    Dajak, Mika. (2014) "All Over Ex-Yu With A Fork." MARSO doo. pp. 177-180.

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    Reader Interactions

    Comments

    1. Test says

      May 13, 2017 at 7:34 pm

      The PDF link is not working to the WWI cookbook you reference Can you correct and add again?

      Reply
      • Aida says

        May 13, 2017 at 7:37 pm

        If it cannot be DL, they must have removed it from their site. Contact them directly.

        Reply
    5 from 1 vote (1 rating without comment)

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