This mushroom soup without cream combines browned cremini mushrooms with milk, garlic, thyme, and bay leaves. A little flour thickens the broth, while lemon juice and parsley add a fresh finish. Everything cooks in one pot, with no blending needed.

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Mushroom soup without cream in a pot with sliced mushrooms and chopped parsley.

Why You'll Love This Mushroom Soup

Two mushroom textures: Chopped mushrooms run through the soup, while slices give each spoonful more bite.
Simple ingredients: Milk and a little flour give the soup body without heavy cream.
A gentle herbal flavor: Thyme and bay leaves season the broth as it simmers.
A fresh finish: Lemon juice and parsley balance the earthy mushrooms.

When temperatures start to drop, I start craving a warm bowl of soup. This mushroom soup fits that cozy mood, with earthy mushrooms and a gently creamy broth. Like my carrot potato soup, it brings a little warmth to a chilly day. For me, that comforting feeling is just as much a part of the appeal as the flavor.

I season the onion with salt and pepper before adding the garlic and mushrooms. Browning brings depth to the mushrooms, as it does in my Spanish sautéed mushrooms with garlic. I use milk and flour to give the broth body while keeping the chopped mushrooms and slices intact. Thyme and bay leaves simmer in the soup before I finish it with lemon juice and parsley.

Creamy mushroom soup without cream topped with sautéed mushrooms and fresh parsley.

Key Ingredients in Mushroom Soup Without Cream

These ingredients build the soup's earthy flavor, creamy broth, and fresh finish.

Cremini mushrooms: Provide the main savory flavor. Slicing half and chopping the rest gives the soup a mixture of larger bites and smaller pieces.
Olive oil, onion, and garlic: Form the flavor base, with olive oil for cooking, onion for sweetness, and garlic for savory depth.
Whole milk, flour, and vegetable broth: Milk adds richness, flour thickens the soup, and low-sodium broth allows more control over seasoning.
Thyme, bay leaves, lemon, and parsley: The dried herbs add aroma during simmering, while fresh lemon and parsley brighten the finished soup.

How to Make Mushroom Soup Without Cream

This soup comes together in one pot, from softening the onion to adding the fresh lemon finish. The complete instructions and measurements are in the recipe card below.

1. Soften the onion: Heat olive oil in a wide pot. Add the onion, salt, and black pepper, cooking until softened. Stir in the garlic and cook briefly.

2. Brown the mushrooms: Add the mushrooms and cook until their liquid evaporates and they begin to brown. Reserve a few for serving, then stir in the remaining oil and flour.

3. Simmer the soup: Gradually stir in the vegetable broth, scraping the bottom of the pot. Bring to a simmer, reduce the heat, and add the milk, thyme, and bay leaves. Simmer gently, uncovered, until lightly thickened.

4. Finish and serve: Remove from the heat and discard the bay leaves. Gradually stir in the lemon juice, add the parsley, and check the seasoning. Serve topped with the reserved mushrooms.

Bowl of mushroom soup without cream with sliced mushrooms, herbs, and a spoon.

Tips for Making This Soup

Prepare both mushroom cuts before cooking: Having the sliced and chopped mushrooms ready helps them cook together evenly.
Keep the flour moving: Stir across the bottom of the pot so no dry pockets remain.
Add the broth in stages: Start with a small splash and stir it into the flour mixture before gradually adding the rest.
Reserve mushroom slices for serving. They make a simple topping that shows what is in the soup.

How to Store and Reheat Mushroom Soup

Transfer leftovers to shallow, airtight containers and refrigerate within two hours of cooking. Store for up to 3 days. Reheat gently on the stovetop, stirring regularly, or in the microwave in short intervals, stirring between each, until the soup reaches 165°F (74°C) throughout. If it has thickened, stir in a splash of vegetable broth or milk.

What to Serve with Mushroom Soup

Serve this soup with homemade ciabatta bread for dipping or garlic sourdough toast for a crisp side. For a soup-and-salad lunch, cucumber avocado feta salad adds fresh vegetables alongside the warm soup.