The aroma of mushrooms sizzling in a pot always makes my kitchen feel a little cozier. This mushroom soup without cream is simple, comforting, and packed with rich, earthy flavor. I like keeping the mushrooms sliced so every spoonful has a satisfying texture, while a little flour gives the broth a lovely thickness.
With just 8 everyday ingredients and one pot, it's an easy homemade soup that's perfect for lunch or dinner.
Table of Contents
Why This Recipe Works
What makes this mushroom soup without cream so delicious is the way the mushrooms are cooked. Sautéing them until golden brown develops their natural savory flavor and gives the broth a deeper, richer taste. Instead of using heavy cream, a small amount of flour thickens the soup, creating a satisfying consistency while keeping the mushrooms beautifully intact. There's no need for a blender or any complicated cooking techniques.
I particularly enjoy this recipe because it uses just a handful of affordable ingredients and comes together in one pot. The mushrooms provide plenty of texture, while the onion and garlic add a wonderful depth of flavor. It's ready in about 35 minutes, making it ideal for busy weeknights when you want something homemade without spending too much time in the kitchen. You can serve it as a light meal or alongside your favorite sandwich for a more filling dinner. It's also a great recipe to prepare ahead because the flavors develop even more as it sits.
Ingredients
Mushrooms: Fresh cremini mushrooms give this soup its rich, earthy flavor and satisfying texture. I prefer them because they have a deeper taste than regular white mushrooms. However, white button mushrooms work perfectly if that's what you have available. You can also combine both varieties.
Onion: A medium yellow onion adds natural sweetness and creates a flavorful base. White onions are a good substitute, while shallots provide a slightly milder taste.
Garlic: Fresh garlic adds a wonderful aroma and enhances the savory flavor of the mushrooms. I recommend using freshly minced garlic, but prepared garlic paste works if you want to save time.
Vegetable Broth: A good-quality vegetable broth gives the soup depth without overpowering the mushrooms. Choose a low-sodium variety so you can adjust the seasoning. Chicken broth works if you don't need a vegetarian version.
All-Purpose Flour: A little flour helps thicken the broth and gives the soup a creamy consistency without cream. A gluten-free all-purpose flour blend can be used as a substitute.
Tips
- Slice the mushrooms evenly so they cook at the same rate and maintain a consistent texture throughout the soup.
- Cook the mushrooms until golden brown to develop a deeper flavor before adding the broth.
- Avoid overcrowding the pot. Cook the mushrooms in batches if necessary to prevent them from steaming.
- Stir the flour thoroughly into the mushrooms before adding the broth to prevent lumps from forming.
- Simmer the soup gently until the broth thickens. Add a little extra broth if it becomes too thick.
How to Serve
I like serving this mushroom soup hot, with a little freshly ground black pepper on top. Its rich, earthy flavor makes it delicious on its own, but adding a simple side can turn it into a more satisfying meal.
With Crusty Bread: Serve alongside warm sourdough, toasted baguette, or garlic bread. The crispy bread is perfect for dipping into the thick, flavorful soup.
With a Fresh Salad: Pair it with a simple green salad and a light vinaigrette for a balanced lunch.
With a Grilled Cheese Sandwich: Serve with a golden, crispy grilled cheese sandwich for an extra comforting dinner.
FAQs
How can I make mushroom soup thicker without cream?
Blend some of the soup and stir it back into the pot. For a smoother, thicker texture, blend the entire batch. An immersion blender makes this especially easy.
Can I use canned mushrooms instead of fresh mushrooms?
Yes. Drain them well and use about 1 pound of canned mushrooms (drained weight). Since they’re already cooked, sauté them for just a few minutes before adding the garlic and broth. The soup will still work, but fresh mushrooms give it a richer flavor and better texture.
Can I make mushroom soup in the Instant Pot?
Yes. The Instant Pot is a great option for making this soup. For the pressure cooking method and timing, check out my Instant Pot Mushroom Soup recipe.
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Mushroom Soup without Cream
Ingredients
- 1 lb fresh mushrooms sliced
- 1 onion finely chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the mushrooms and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Add the salt and black pepper, then bring the soup to a gentle boil.
- Reduce the heat to low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the broth thickens slightly and the mushrooms are tender.
- Taste and adjust the seasoning if needed. If the soup is too thick, add a little extra vegetable broth until it reaches your preferred consistency.
- Ladle the soup into bowls and serve hot.
Nutrition
Notes
- Cook the mushrooms until golden brown to develop their natural flavor and give the soup a richer taste.
- Avoid overcrowding the pot. Cook the mushrooms in batches if necessary so they brown instead of steaming.
- Stir the flour thoroughly into the mushrooms before adding the broth to prevent lumps.
- Add a splash of vegetable broth if the soup becomes too thick, especially when reheating leftovers.
I added cherished chili flakes for some heat...delish