Mushroom Soup without Cream: A Guilt-Free Comfort Classic

Mushroom Soup without Cream offers a guilt-free way to enjoy a comforting and flavorful soup that is both healthy and satisfying.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Appetizer

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 pound Fresh Mushrooms Try shiitake or porcini for added depth.
1 medium Onion Can substitute with shallots for a different flavor.
3 cloves Garlic ½ teaspoon of garlic powder can be used if fresh is unavailable.
4 cups Vegetable Broth Can substitute with chicken broth for a non-vegetarian option.

For Cooking

2 tablespoons Olive Oil Can replace with canola or avocado oil if desired.

Optional Enhancements

1 splash White Wine Adds sophistication and depth.
Herbs (e.g., Thyme or Rosemary) Infuse with aroma and flavor.
Additional Vegetables (e.g., Carrots or Celery) For more texture and nutrients.

Equipment

large pot

Method

Step-by-Step Instructions

Clean 1 pound of fresh mushrooms under cold water, then thinly slice them.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onions and sauté for about 5 minutes until translucent.
Add sliced mushrooms and minced garlic to the pot, stirring constantly. Cook for about 7-10 minutes until tender.
Pour in 4 cups of vegetable broth, stirring gently. Increase heat to bring to a simmer and cook for 20 minutes.
Season with salt and pepper to taste. Blend for a smoother texture if desired, then serve hot.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 450mgFiber: 3gSugar: 2gVitamin C: 2mgCalcium: 3mgIron: 6mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop adding a splash of broth if needed.

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