Mushroom Soup (NO cream)

mushroom soup without cream in a bowl. next to it some fresh thyme and bread.

Author: Katie

This easy healthy mushroom soup is wholesome comfort food at its best! It's creamless, lower in fat and includes a big variety of plants, making this a light yet filling and nutritious soup. Perfect for these chilly winter nights!

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4.81 from 26 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Soup

Cuisine: dairy-free, gluten-free, vegan

Servings: 2

Ingredients

Dried Mushrooms

1 cup dried mushrooms (Shiitake...) *or more fresh mushrooms, see notes
1 ½ cups vegetable broth

Mushroom Broth

2 tablespoon olive oil *sub soy sauce to keep this recipe oil-free
1 onion chopped
4 fresh garlic cloves chopped, *or sub garlic powder
2 celery stalks chopped
2-3 cups fresh mushrooms cleaned & chopped, *see notes
2-3 carrots finely diced
3-4 cups veggie broth
2 teaspoon Italian herbs

Cashew Cream

⅓ cup cashews
¾ cup milk of choice *almond/ soy/ regular milk
1-2 tablespoon nutritional yeast *or grated parmesan
juice of ½ a lemon
pinch of salt

You can find detailed step-by step-photos above the recipe card.

Instructions

Soak dried mushrooms in 1 ½ cups of veggie broth, set aside.
1 cup dried mushrooms (Shiitake...), 1 ½ cups vegetable broth
Soak cashews in hot water, set aside.
⅓ cup cashews
Heat some olive oil in a large pot or pan over medium heat. Add onion, garlic & celery & sauté until golden brown.
2 tablespoon olive oil, 1 onion, 4 fresh garlic cloves, 2 celery stalks
Add fresh mushrooms and sauté for another few minutes until cooked through and crispy.
2-3 cups fresh mushrooms
Add carrots, soaked mushrooms (including the veggie broth you soaked it in) & an additional 3 cups of vegetable broth. For a thinner soup, add 4 cups of veggie broth.
2-3 carrots, 3-4 cups veggie broth
Adjust with salt and black pepper (depending on how salted your veggie broth is) & add 2 teaspoon of Italian herbs.
Let simmer uncovered for about 15 minutes.
Drain cashews & put them together with all the other cashew cream ingredients and about ⅓ of the mushroom broth into a blender/food processor and blend until smooth. Add cream to mushroom broth mix (see step-by-step photos or video).
¾ cup milk of choice, 1-2 tablespoon nutritional yeast, juice of ½ a lemon, pinch of salt
Garnish with parsley and/or fresh thyme and enjoy!

Video

Notes

Types of Mushrooms: I prefer using mushrooms with a bit more texture such as shiitake, oyster or brown mushrooms. They result in a chewier, thicker soup. I don't recommend using regular white mushrooms.
Dried Mushrooms: Optional but they add a LOT of flavor. Could be replaced with more fresh mushrooms.
Strong Blender: You will need a fairly strong blender to create a smooth cream.
Thinner Soup: If you prefer a thinner soup, gradually add more veggie broth.
Rice: Feel free to mix in some cooked wild or brown rice just before serving. Let simmer for another 5 minutes. I usually add a heaped ½ cup rice (100g).
Storage: This mushroom soup keeps well in the fridge for up to 1 day. Make sure to store it in an airtight cotnainer. I wouldn't advise storing it any longer because of the blended cashew sauce.
Nutritional data was calculated without the brown rice included!

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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