Cream-averse mushroom soup: discover the simple trick to a creamy masterpiece

Mushroom soup is a beloved comfort food enjoyed by people of all ages. However, traditional recipes often call for heavy cream, which can add unwanted calories and fat. If you’re looking for a lighter and healthier alternative, here’s a comprehensive guide on how to make mushroom soup without cream.

Ingredients

• 1 lb fresh mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Sauté the Vegetables: Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and sauté the onion and garlic until softened.

2. Add the Mushrooms: Add the sliced mushrooms to the pot and sauté until they release their liquid and turn golden brown.

3. Deglaze with Wine (Optional): If desired, deglaze the pot with dry white wine by pouring it in and letting it simmer until reduced by half. This step adds depth of flavor.

4. Add the Flour: Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.

5. Add the Broth: Gradually whisk in the vegetable broth until the mixture is smooth and free of lumps.

6. Season and Simmer: Add the thyme, salt, and black pepper to taste. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the mushrooms are tender.

7. Puree the Soup: Use an immersion blender or transfer the soup to a regular blender and puree until smooth. If desired, you can leave some chunks of mushrooms for texture.

8. Serve and Enjoy: Ladle the creamy mushroom soup into bowls and serve with your favorite toppings, such as fresh parsley, grated Parmesan cheese, or toasted croutons.

Tips for a Richer Flavor

• Use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms, for a more complex flavor profile.
• Sauté the mushrooms until they are well-browned to develop their umami flavor.
• Add a splash of soy sauce or tamari for a savory depth of flavor.
• Finish the soup with a dollop of Greek yogurt or sour cream for a touch of tanginess and creaminess without adding extra fat.

How to Thicken Mushroom Soup Without Cream

If your soup is too thin, here are a few ways to thicken it without using cream:

• Reduce the Soup: Simmer the soup uncovered over low heat until it reduces and thickens.
• Add a Cornstarch Slurry: Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly whisk the slurry into the soup and bring to a simmer until thickened.
• Use Potato Flakes: Add 1/4 cup potato flakes to the soup and stir until dissolved. This will add a creamy texture and thickness.

Storing and Reheating Mushroom Soup

• Storing: Store the mushroom soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the soup over medium heat on the stovetop or in the microwave until warmed through.

Variations and Additions

• Creamy Spinach Mushroom Soup: Add 1 cup of chopped spinach to the soup for a boost of nutrition and color.
• Roasted Garlic Mushroom Soup: Roast a head of garlic and add it to the soup for a rich and flavorful twist.
• Cheesy Mushroom Soup: Stir in 1/2 cup of grated cheddar cheese or Parmesan cheese for a comforting and cheesy soup.

In a nutshell: A Culinary Delight

Making mushroom soup without cream is not only possible but also surprisingly easy. By following these simple steps and experimenting with different flavors and variations, you can create a creamy and satisfying soup that is both healthy and delicious. So, next time you crave a comforting bowl of soup, try this cream-free mushroom soup recipe and savor the flavors.

Frequently Asked Questions

1. Can I use other vegetables in this soup?
Yes, you can add other vegetables such as carrots, celery, or leeks for added flavor and nutrition.

2. Can I make this soup vegan?
To make this soup vegan, replace the vegetable broth with vegetable stock and omit the Parmesan cheese topping.

3. How long does this soup last in the refrigerator?
The mushroom soup can be stored in an airtight container in the refrigerator for up to 3 days.

4. Can I freeze this soup?
Yes, you can freeze the mushroom soup for up to 3 months. Allow it to cool completely before freezing, and defrost in the refrigerator overnight before reheating.

5. What can I serve with this soup?
This soup pairs well with a variety of sides, such as crusty bread, a green salad, or grilled cheese sandwiches.