Are you craving a comforting bowl of creamy mushroom soup but want to avoid the heavy cream? You're in luck! This recipe delivers all the rich, earthy flavors of classic mushroom soup without the guilt, making it a perfect healthy meal option for a quick weeknight dinner or a sophisticated weekend lunch. This easy recipe is surprisingly simple, even for beginner cooks, and packed with flavor. Get ready to experience the best mushroom soup you've ever tasted – completely cream-free!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, shiitake, and oyster mushrooms are excellent choices), sliced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup cooked white beans (cannellini or great northern beans work well), rinsed and drained
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (optional, for serving)
Instructions:
Get Started: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a flavorful base for your soup.
Sauté the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, until they have released their moisture and are nicely browned, about 8-10 minutes. Don't overcrowd the pot; work in batches if necessary to ensure even browning. This step is key for developing the deep, earthy mushroom flavor.
Simmer the Soup: Pour in the vegetable broth and add the cooked white beans, soy sauce, thyme, and sage. Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes, allowing the flavors to meld together. The longer it simmers, the richer the taste becomes.
Blend (Optional): For a smoother, creamier texture, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids. Leave some soup unblended for texture if you prefer a chunkier consistency.
Season & Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with a side of crusty bread for dipping, if desired.
Tips & Variations:
- Mushroom Selection: Feel free to experiment with different types of mushrooms. A mix of varieties adds depth of flavor and texture.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Boost the Creaminess: For an even creamier texture without cream, blend in a cooked potato or a handful of roasted cashews along with the soup.
- Make it Vegan: Ensure your vegetable broth and soy sauce are vegan-friendly.
- Add Vegetables: Enhance the soup with other vegetables like carrots, celery, or spinach. Add them along with the onions and garlic.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 10-12 grams
- Fiber: 8-10 grams
This delicious and healthy mushroom soup is perfect for a cozy night in. It’s a versatile recipe that can be easily adapted to your preferences and dietary needs. Enjoy!