Mushroom Soup Without Cream
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?
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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.
- 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.
Step 1. Heat the butter. Add onion and simmer. Add garlic, stir and simmer. Add tomatoes and celery, stir, and simmer.
Step 2. Add mushrooms to a pan, and let sweat over medium. Add butter and parsley, and stir. Add seasonings, stir, and simmer.
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
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.
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.
- 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.
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!
Thoughts?
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Prijatno, Dobar Tek, and Bon Appetit!
Mushroom Soup Without Cream
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.
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
Bibliography:
Dajak, Mika. (2014) "All Over Ex-Yu With A Fork." MARSO doo. pp. 177-180.
The PDF link is not working to the WWI cookbook you reference Can you correct and add again?
If it cannot be DL, they must have removed it from their site. Contact them directly.
Delicious. I used dried polish porcini mushrooms. Terrific flavor
Hi Jennifer,
Love that you like this one. Happy cooking!