Description
This healthy creamy mushroom soup is made without heavy cream, yet it’s smooth, comforting, and full of earthy flavor. A lighter version of the classic that’s perfect for weeknight dinners.
Ingredients
Scale
- 500 g (1 lb) mushrooms, sliced
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour (or whole wheat flour)
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 cup unsweetened milk (or plant-based milk, like almond or oat)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and mushrooms, cooking until mushrooms release their juices and turn golden, about 8 minutes.
- Sprinkle in flour and stir until vegetables are coated.
- Gradually pour in broth while whisking to avoid lumps. Simmer for 10 minutes.
- Use an immersion blender to puree part of the soup for a creamier texture.
- Stir in milk, season with thyme, salt, and pepper. Simmer gently for 5 minutes.
- Garnish with fresh parsley and serve warm.
Notes
For an ultra-light version, replace milk with extra broth. To make it vegan, use plant-based milk and vegetable broth. Blending part of the soup gives a naturally creamy texture without cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 5g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: healthy creamy mushroom soup, mushroom soup without cream, low calorie soup, vegetarian soup