Mushroom Soup Without Cream

Mushroom Soup Without Cream

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"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."

Ingredients 1 h {{adjustedServings}} servings 81 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Footnotes

  • Notes
  • If you do not use leeks, increase the amounts of the other vegetables or add your favorites. Dried thyme may be used in place of the fresh. Add your favorite herbs with or in place of the thyme.
  • For a smoother texture, you may puree the soup after it has simmered the final 30 minutes, I prefer to serve it as is.
  • Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been pureed.
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Reviews 110

  1. 133 Ratings

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STLVICKI
4/27/2005

One of the best mushroom soups I've ever tried! Because garlic is good in almost everything I added three cloves of freshly chopped garlic when I sauteed the veggies; and because I was too lazy to make rice I added a handful of dry orzo to cook up as the soup simmered. I used my immersion blender to slighly puree a small amount of the soup which gave an illusion of creaminess; but still left it very chunky.

Keithm87
1/13/2007

A wonderful mushroom soup recipe full of flavor without the fat! Truly an excellent base that can be changed up tons of different ways to suit your personal preferences. I omitted the carrots and leeks, used about 3 pounds mushrooms (white/crimini/shitake), added garlic to the onion/celery mixture, a couple of sprinkles of beef boullion granules, and a few dashes hot sauce. Thanks for a wonderful recipe!

Dee
1/13/2011

This was great! I didn't have any leeks, so I left them out, and the only thing I added that was different was a packet of onion-mushroom soup mix. I may try some white wine next time, but my husband said it was great as is.